Pastry Chef at Hyatt

About The Role

• The Pastry Chef is responsible for leading the pastry and bakery operations of the hotel, ensuring the production of high-quality pastries, desserts, breads, and baked goods. This role focuses on creativity, consistency, and cost efficiency while maintaining Hyatt brand standards and delivering exceptional guest experiences.

Key Responsibilities
Pastry Operations

• Oversee daily operations of the pastry kitchen and bakery.
• Ensure consistent preparation and presentation of all pastry and dessert items.
• Coordinate production for restaurants, banquets, and in-room dining.

Product Quality & Innovation

• Develop and update dessert menus in collaboration with the Executive Chef.
• Create innovative and seasonal offerings aligned with market trends.
• Ensure all products meet quality, taste, and presentation standards.

Team Leadership & Training

• Supervise, train, and mentor pastry kitchen staff.
• Conduct daily briefings and ensure proper scheduling.
• Maintain a motivated, disciplined, and productive team.

Cost Control & Inventory Management

• Monitor food cost, wastage, and portion control.
• Manage inventory, ordering, and stock rotation (FIFO).
• Ensure efficient use of ingredients and minimize waste.

Hygiene, Safety & Compliance

• Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP).
• Maintain cleanliness and organization of the pastry kitchen.
• Comply with all health and safety regulations.

Guest Experience

• Ensure timely delivery of desserts during service.
• Handle special requests, dietary requirements, and VIP amenities.
• Support special events, weddings, and themed functions.

Collaboration

• Work closely with F&B, banquet, and service teams.
• Support overall hotel culinary initiatives and promotions.

Qualifications

• Diploma or Degree in Pastry Arts, Culinary Arts, or related field.
• Minimum of 5–8 years’ experience in pastry operations, with at least 2–3 years in a supervisory role.
• Strong knowledge of baking, confectionery, chocolate work, and dessert plating.
• Experience in luxury or upscale hotel operations preferred.
• Candidates must have international experience in Europe or the Middle Eas