Job Profile 


Version 1

Unit                                                    ARUSHA COFFEE LODGE

Last Amendment                     17 November 2022

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The information in this job profile will be used for a number of purposes including as input into recruitment processes and employee performance reviews and development.

The job profile includes the key outcomes and the essential qualifications required to do the job.  It is not an exhaustive statement of all the outcomes, responsibilities or qualifications required for the job, nor is it intended to limit future changes.  A job profile should neither limit the employee’s opportunities to work creatively and collaboratively or to solve problems, nor limit the supervisor or manager’s ability to assign additional projects and on-going responsibilities to employees.


Job Information

Job Title Senior Pastry CHef
Department/Function Food and Beverage Department
Reporting Relationship Food and Beverage Managers
External Relationships Suppliers Kitchen / Stores / Restaurant
Clients Guests / DMCs / Staff













(description of the actions that make up each key function)


A creative pastry chef to be responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. You should be passionate about baking and be inspired to create masterpieces that go beyond our customers’ expectations.

To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.


●       General Duties

●       Responsible for planning, preparing and cooking the pastry section of the kitchen.

●       Responsible for maintaining agreed quality standards and records.

●       Responsible for ordering and and obtaining supplies , quality controls and staff training

●       Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.

●       Preparing ingredients and handling baking and other kitchen equipment.

●       Creating pastries, baked goods, and confections, by following a set recipe.

●       Developing new recipes for seasonal menus.

●       Decorating pastries and desserts to ensure beautiful and tasteful presentation.

●       Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.

●       Monitoring the stock of baking ingredients.

●       Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.

●       Ensuring their section of the kitchen adheres to safety and health regulations.

●       Supervising and training staff members, when needed.

●       Product knowledge ●       Working knowledge of baking techniques and the pastry-making process.

●       Creative ability with artistic skill in decorating cakes and other desserts.

●       Keen attention to detail.

●       In-depth knowledge of sanitation principles, food preparation, and nutrition.

●       Knowledge of varous dietary requirements and restrictions

●       Cutting edge bakery, pastry and dessert knowledge

●       Financial ●       To strictly adhere to kitchen ordering and service procedures inline with dockets and and voucher information

●       Ensure Accuracy of Pastry Reports – Inte-departmental transfers

●       Ensure safe recycling of left over engredients and supplies

●       Minimise losses through various creative recycling food preparations i.e dessert of the day

●     General ●       To produce a consistent, high quality product, providing a courteous, professional, efficient and flexible service consistent with the hotel’s policies & procedures in order to maximize guest satisfaction.

●       To have a full working knowledge and capability to perform all duties and tasks in the assigned place of work to the standard of performance set. Note that standards are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.

●       Perform other tasks and assist in other departments whenever reasonable and deemed necessary by Management.

●       To demonstrate flexibility and adaptability towards changing working hours and shifts according to the requirements of a 24 hour operation.

●       To respond to changes in your job function as dictated by the industry, company or the hotel.

●       To maintain good working relationships with own colleagues and all other departments.


Liaises with:

  • Food and Beverage Managers / Head waiters
  • Waiters
  • Duty Managers
  • Sous Chefs / Executive Chefs
  • Stores / Accounts






Job Requirements

Qualification (Minimum) Essential Desirable
Diploma in Food Production / Pastry   X
Tertiary Qualification in Pastry related X  



Experience (Minimum) Years Essential Desirable
Broad-based Pastry / Food Production experience 5 years X  
Pastry Supervision 3 year X  


(Please refer to Key on the last page)

Knowledge Importance Proficiency
B M H E 1 2 3 4
Guest Relations / Customer Care       X       X
IBMS     X         X



(Please refer to Key below)

Skills Importance Proficiency
B M H E 1 2 3 4
Interpersonal       X       X
Communication (written and verbal)       X       X
Analytical thinking       X     X  
Time management       X       X
Problem-solving     X       X  
Decision-making     X       X  
Innovative       X       X
Teamwork       X       X
Attention to detail       X       X



Key to Skills and Knowledge Requirements


Importance of Element

Baseline B The element is not unique to this job or directly linked to the key job outcomes (a basic level of competency expected in all jobs).
Moderate M Important for meeting at least some of the key job outcomes.
High H Important for meeting most of the key job outcomes.
Extreme E Essential for meeting all (or nearly all) of the key job outcomes.
Required Level of Proficiency
Novice 1 Requires components of functional/technical competencies under supervision.
Contributor 2 Requires technical/functional knowledge and skills; requires the selection and application of relevant methodology and technology to support operational efficiency; requires the application of appropriate technical or functional processes and standards.
Professional 3 Requires expertise in a technical or functional area; requires the ability to introduce or champion new systems, processes, methodologies, or technologies within the environment; requires the ability to develop concepts and resolve problems.
Master 4 Requires leadership in technical or functional trends; requires the ability to role model/mentor/coach in this area; requires the ability to create long term visions or to impact with long term implications; requires the ability to anticipate future technical or functional competency needs and trends.




Minimum Diploma in Hotel Management



  • 3 years  + in the Hospitality industry.



Equal Employment Opportunity:

Elewana Afrika Ltd provides equal opportunity and fair and equitable treatment in employment to all people without regards to race, color, religion, gender, tribe, age, disability, political affiliation, national origin, or marital status.

Our offer:

We offer attractive remuneration, benefits and career progression appropriate to your skills, qualifications and experience.


Please submit your application by e-mail to quoting the Pastry Chef in the email header no later than 26th November, 2022 with a detailed CV & covering letter, demonstrating how your skills and experience make you the ideal candidate for this position.


Confidentiality assured. Only shortlisted candidates will be contacted.


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