Job Summary:

The Sous Chef - Pastry is responsible for assisting in the efficient management of the pastry department, ensuring adherence to Hyatt International's Corporate Strategies and brand standards. This role includes supervising pastry staff, maintaining high product quality, and delivering exceptional service that aligns with the outlet’s operating concept.

Responsibilities:

• Supervise and coordinate all pastry production, ensuring the quality and consistency of all items.
• Assist the Executive Pastry Chef in menu development and implementation, incorporating seasonal ingredients and trends.
• Train, mentor, and manage pastry team members, fostering a culture of teamwork and excellence.
• Monitor inventory levels of pastry ingredients and supplies, placing orders as needed to maintain stock.
• Ensure compliance with health and safety regulations, maintaining a clean and organized work environment.
• Participate in the planning and execution of special events and promotions, creating unique pastry offerings.
• Maintain accurate records of production, costs, and waste to assist in financial management.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Innovate and develop new recipes and techniques to enhance the pastry menu and offerings.
• Conduct regular performance evaluations of pastry staff, providing constructive feedback and support for professional growth.

Requirements:

• Strong leadership and team management skills.
• Excellent knowledge of pastry techniques, baking methods, and presentation standards.
• Proficiency in kitchen management software and basic computer skills, including MS Office.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Strong communication and interpersonal skills to effectively interact with team members and guests.

Level of Education:

• Qualification in Kitchen Production or Management is preferred.

Work Hours:

• Full-time position with flexibility, including evenings, weekends, and holidays.

Experience in Months:

• Minimum 24 months as Sous Chef or 48 months as Chef de Partie in a high-standard hotel or restaurant, preferably within luxury international brands.