Pastry Chef at Hyatt

Req ID: LAG000042
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 East.