Sous Chef – Pastry Full Time

Position Summary:

The Sous Chef – Pastry will assist in the efficient management and operation of the pastry kitchen, ensuring that it meets Hyatt International’s corporate strategies and brand standards. This role focuses on maintaining the highest levels of guest satisfaction through effective planning, organizing, directing, and controlling the pastry kitchen’s operations and administration.

Key Responsibilities:

• Assist the Chef de Cuisine in managing the daily operations of the pastry kitchen.
• Oversee pastry preparation, ensuring high standards of quality, taste, and presentation.
• Ensure that the kitchen operates as a successful independent profit center.
• Collaborate with the Chef de Cuisine in creating new pastry menus and dessert offerings.
• Monitor food production processes and quality standards to ensure maximum guest satisfaction.
• Ensure adherence to all kitchen hygiene, food safety, and occupational health standards.
• Train, mentor, and supervise pastry kitchen staff to ensure consistent performance and development.
• Assist with inventory control, cost management, and purchasing of supplies for the pastry kitchen.
• Work with management to meet guest expectations and contribute to the overall success of the restaurant or hotel.
• Perform administrative tasks such as menu costing, recipe maintenance, and food ordering.

Qualifications:

• Minimum 2 years of experience as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant with high standards, preferably within luxury international brands.
• Qualification in Kitchen Production or Kitchen Management is advantageous.
• Comprehensive knowledge of kitchen hygiene practices, food safety, and occupational health standards.
• Basic computer skills, including proficiency in MS Office and Recipe Maintenance Systems, are preferred.