Pastry Chef

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals. You will oversee production for 9 individual outlets, plus 430 rooms for In Room Dining and Breakfast buffet, and banqueting space for over 1000pax.

Qualifications:

1. Ideally a professional diploma in Food Production with pastry specialization.
2. Minimum 2 years of work experience as Pastry Chef in a large banquet and multi outlet restaurant operation, or 3+ years as Assistant Pastry Chef in a large Resort with multiple outlets and banquet capacity for over 1000pax.
3. Excellent knowledge of French pastry techniques and proven skills in viennoiseries and baked goods.
4. Ability to execute high end desserts in specialty restaurants and maintain excellent pastry standards in banqueting and breakfast buffets.
5. GCC experience is great, but not a must.
6. Good practical, operational and administrative skills, with a keen eye for detail and a flair for creativity are a must.