Pastry Sous Chef at Emerge Egress Consulting
Emerge Egress Consulting
Job description
Pastry Sous Chef at Emerge Egress Consulting
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Posted: Jul 20, 2026
Deadline: Jul 30, 2026
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Emerge Egress Consulting is a Management and Training Consulting established in 2017 (herein referred as EEC).
EEC specializes in offering tailored and proficient HR Management training and team building services. We examine issues of concern in depth and we have specialized in training which looks at the demand for potential success of Government, Local ...
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Pastry Sous Chef
Job Type Full Time
Qualification Diploma , Vocational
Experience 3 years
Location Nairobi
Job Field Catering / Confectionery
Role Objective
The Pastry Sous Chef will assist in overseeing the daily operations of the pastry kitchen. This role is responsible for producing high-quality pastries, cakes, desserts, breads, and other baked goods while maintaining the highest standards of food quality, hygiene, consistency, and presentation. The Pastry Sous Chef also supervises the pastry team, assists with training, and helps ensure efficient kitchen operations.
Core Duties and Responsibilities
Assist in planning, preparing, and producing pastries, desserts, cakes, breads, and bakery products.
Ensure all products meet quality, taste, and presentation standards.
Design and refresh dessert menus with creative and visually appealing concepts
Monitor food preparation to maintain consistency and minimize waste.
Assist with menu development and seasonal dessert offerings.
Ensure compliance with food safety, hygiene, and sanitation standards.
Monitor inventory levels and assist with ordering ingredients and supplies.
Check product freshness and ensure proper storage and stock rotation (FIFO).
Maintain cleanliness and organization of all pastry workstations and equipment.
Perform any other duties as may be assigned.
Job Specifications and Qualifications
Diploma or Certificate in Culinary Arts, Pastry Arts, or a related discipline
At least 3 years’ experience in a pastry role within a busy hotel, preferably a 4-star establishment or similar setting
Practical knowledge of HACCP standards
Key Competencies
Strong technical skills in pastry, baking, and dessert production.
Creativity with a passion for innovation and presentation.
Excellent attention to detail and commitment to quality.
Positive attitude with excellent teamwork and communication skills.
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