Job Summary:

As a Sous Chef - Pastry, you will assist in the efficient operation of the pastry department, ensuring that it meets Hyatt International's corporate strategies and brand standards. You will work closely with the Chef de Cuisine to manage the kitchen as an independent profit center, focusing on delivering high-quality pastry creations and maximizing guest satisfaction.

Responsibilities:

• Assist in managing day-to-day operations of the pastry kitchen, including planning, organizing, and directing staff.
• Ensure high standards of food preparation and presentation in all pastry items.
• Maintain hygiene and safety standards in compliance with kitchen regulations and ISO 14001 standards.
• Collaborate with the Chef de Cuisine to develop new pastry menus and innovative dessert concepts.
• Oversee pastry production for events, banquets, and daily restaurant needs, ensuring timely delivery.
• Train, mentor, and guide junior chefs and kitchen staff to maintain high performance and efficiency.
• Monitor inventory and order supplies as needed, ensuring cost-effective operation of the pastry section.
• Ensure that the kitchen equipment is well-maintained and report any issues for prompt resolution.
• Support in maintaining recipe documentation and assisting in the development of standard operating procedures.
• Implement and follow company policies, ensuring that food safety and occupational health standards are met.

Requirements:

• Excellent knowledge of pastry techniques, dessert presentation, and creativity in menu development.
• Strong leadership and team management skills, with an ability to work in a fast-paced kitchen environment.
• Proficiency in kitchen hygiene practices and occupational health and safety standards.
• Knowledge of ISO 14001 standards is an advantage.
• Basic computer skills, including MS Office and recipe maintenance systems.

Level of Education:

• A qualification in Kitchen Production or Management is preferred.

Work Hours:

• Flexible schedule, including early mornings, weekends, and holidays.

Experience in Months:

• Minimum of 24 months of experience as a Sous Chef, or 48 months as a Chef de Partie in a hotel or large restaurant, preferably within a luxury brand.