Description
The Pastry Sous Chef supports the Head Pastry Chef in managing pastry kitchen operations at Fairmont Mount Kenya Safari Club. The role oversees production of breads, viennoiserie, desserts, cakes, and specialty items; quality inspection; menu and recipe development; staff scheduling and training; HACCP and food safety; inventory and cost control; equipment maintenance; and coordination with banqueting and service teams for events. Candidates need a degree in Pastry Arts, Culinary Arts, or a related field, at least five years of experience in a luxury hotel or high-end hospitality environment, and strong pastry, leadership, food safety, cost-control, communication, and service skills.
