Main Purpose & Scope of the Job

The Assistant Chef will assist the Executive Chef with daily activities of the Kitchen, including menu development, inventory, purchasing of supplies, and cost control. He/she will also be responsible for the production and presentation of pastries, desserts, bread and other baked products.

Key Responsibilities for this Post

1. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
2. Creating new and exciting desserts to renew our menus and engage the interest of customers.
3. Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
4. Preparing ingredients and handling baking and other kitchen equipment.
5. Creating pastries, baked goods, and confections, by following a set recipe.
6. Developing new recipes for seasonal menus.
7. Decorating pastries and desserts to ensure beautiful and tasteful presentation.
8. Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.
9. Monitoring the stock of baking ingredients.
10. Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
11. Ensuring their section of the kitchen adheres to safety and health regulations.
12. Supervising and training staff members, when needed.
13. Be conversant with HCCP and first Aid basic knowledge.
14. Develop and maintain updated operations manuals for all food production and stewarding sections and make recipes and maintain up- dated and accurate costing of all pastry dishes.
15. Decorating pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

Key Requirements for the Job

1. Strong communication skills
2. Keen attention to detail
3. In depth knowledge of sanitation principles, food preparation and nutrition.
4. Creative ability with artistic skills in decorating cakes and other desserts.
5. Able team player with the ability to create enabling work environment.
6. Strong knowledge in menu planning.

Key Qualification and Experience

1. Diploma in Food Production, pastry
2. Certificate in culinary arts, pastry- making, or relevant field with at least three years’ experience,
3. At least 3 years’ experience in a busy kitchen in pastry section.
4. Minimum Age 22 years.
5. KCSE Certificate.
6. Must be declared medically fit by a Club appointed Medical Practitioner.

Application

Interested candidate who meet the above criteria should submit a detailed CV; copies of relevant certificates / testimonials, national Identity card/passport and Application/ cover letter.

Please forward your application for the above post, to our email   hr@unitedkenyaclub.com  on or before 30^th April, 2023