Job Description
Location: All KOFISI F&B Centres- Nairobi
Department: Food & Beverage
Reports To: Head of F&B
Core Responsibilities
Operations Management: Oversee all pastry production, including bread, viennoiserie, plated desserts, and confectionery items. Maintain stringent quality control across multiple locations in Kenya. Program Development: Develop and implement seasonal menus and standardized recipes. Innovate and create specialty confectionery offerings for retail and gifting. Team Leadership: Recruit, train, and mentor pastry teams across all operational centres. Conduct regular workshops focused on skills development and continuous improvement. Business Operations: Manage food costs diligently, ensuring adherence to budgetary allocations (target: ≤25% of revenue). Implement sustainable practices aimed at significant waste reduction.
Requirements
Qualifications Education: Bachelor’s degree in Culinary Arts with a specialization in Pastry, or an equivalent advanced pastry certification. Experience: A minimum of 7-10 years of progressive experience in pastry operations, including at least 3 years in a multi-unit management capacity and leadership role. Expertise in: Artisan bread and laminated dough production. High-volume plated desserts and banquet pastry. Advanced confectionery and chocolate artistry. Skills: Demonstrated strong financial acumen, including proficient understanding of food costing and P&L statements. Certifications: Possess HACCP/food safety certification.
Performance Metrics-KPIs
Product Consistency: Achieve a minimum of 95% in quality audit scores for all pastry products. Menu Innovation: Successfully launch at least four distinct seasonal menus annually. Cost Control: Maintain food costs at or below 25% of pastry revenue. Sustainability: Attain an annual waste reduction of 15%. Team Development: Ensure 100% compliance in relevant team certifications.
Additional Expectations
Willingness to work flexible hours, including evenings, weekends, and holidays. Familiarity with digital POS/kitchen management systems. Understanding of sustainability practices and reducing food waste. Ability to collaborate with Events and Front of House teams for special events.
Show more
Show less