Aga Khan University Hospitals in Karachi, Pakistan and Nairobi, Kenya are private, not-for-profit institutions providing high quality health care. The Main Hospitals serve as the principal sites for clinical training for the University's Medical Colleges and Schools of Nursing and Midwifery in Pakistan and East Africa. Our Vision of Aga Khan University Hospital, Nairobi is to be the premier, tertiary, teaching and referral health care facility in sub-Saharan Africa. ​For over fifty years, Aga Khan University Hospital, Nairobi (AKUH) has been taking care of families in East Africa. As a private, not-for-profit hospital, we strive to provide access to quality healthcare to all who need it. At AKUH, patients are our first priority. Our team of medical professionals, faculty and staff are here to provide you and your loved ones with the highest standards of healthcare. We are committed to working together to ensure that you and your family receive outstanding medical services, first-rate facilities and compassionate care. The Aga Khan University Hospital, Nairobi has set the standard for comprehensive healthcare and modern medical education in East Africa. Our dedicated staff, advanced facilities and state-of-the-art technologies have earned the hospital great reputation as a leading medical institution and teaching hospital in the region, and beyond. Patients benefit from our unique team-based approach to car​e, which enables you to benefit from the diverse expertise of our entire team of medical professionals. As the teaching hospital for Aga Khan University’s Medical College and School of Nursing and Midwifery, we practice an evidence-based approach to medicine, driven by the cutting-edge research conducted by our experienced faculty members. Our approach to care is guided by our core principles of Quality, Access, Impact and Relevance.​Responsibilities: Baking and Preparation: Preparing and baking a wide range of pastries, cakes, breads, and other sweet treats following recipes or creating new ones.  Decorating: Decorating pastries with icing, toppings, and other embellishments to enhance their visual appeal.  Inventory Management: Maintaining inventory of ingredients and supplies, ensuring adequate stock levels for production.  Following Standards: Adhering to established recipes, plating, and portion standards, as well as maintaining a clean and organized workspace.  Collaboration: Working with other kitchen staff, including the head chef and sous chef, to coordinate production and ensure smooth service.  Quality Control: Ensuring the quality and consistency of all pastry items produced.  Food Safety: Maintaining a clean and sanitary work environment, adhering to food safety and hygiene regulations Requirements: Certificate in pastry and Bakery Technology Minimum 4 years’ experience in a four-star hotel or a busy Pastry Section Experience of working in a Hazard Analysis and Critical Control Points (HACCP) compliant kitchen Ability to manage inventory, follow recipes, and maintain a clean workspace. Effective communication with other kitchen staff and potentially customers. Ability to stand for extended periods and perform repetitive tasks. Precise measurements, consistent execution of recipes, and attention to detail in decorating.  Baking Expertise: Strong knowledge of baking techniques, ingredients, and equipment. Creative Skills: Ability to decorate pastries and desserts with creativity and precision.