Cook - Pastry

Grand Hyatt; City of Melbourne; On-site; AUD 55,000 - 70,000; Full time

Job summary

Grand Hyatt Melbourne is seeking a pastry cook to produce high quality desserts and pastry items in a fast‑paced hotel environment.

You will rotate through kitchen sections as needed, maintain pastry inventory, and contribute to menu ideas while upholding safety and hygiene standards.

Qualifications

• Certificate or Diploma in Commercial Cookery or equivalent preferred.
• Demonstrated pastry production experience in hotel, restaurant, bakery or similar.
• Strong knowledge of pastry prep, baking techniques, and dessert presentation.

Responsibilities

• Produce high quality pastry products following established recipes and standards.
• Rotate across kitchen sub-departments as required by the hotel.
• Maintain inventory and minimize waste through stock control.
• Ensure cleanliness, organization and safety in the pastry area.
• Assist with menu development and seasonal dessert concepts.

Skills

Pastry production

Dessert production

Baking techniques

Stock control

Food presentation

Flexibility

Team collaboration

Education

Certificate or Diploma in Commercial Cookery

Patisserie qualification

Job description

To produce a consistent and high quality product in the assigned Place of Work and provide a courteous, professional, efficient and flexible service consistent with Grand Hyatt Melbourne and Hyatt International Standards Policies & Procedures in order to maximize guest satisfaction. To assist in innovating, creating and developing new and exciting concepts which are interactive and experiential

Operational

To produce a consistent and high quality product, provide a courteous, professional, efficient and flexible service at all times, following Grand Hyatt Melbourne Standards of Performance.To perform all duties and tasks in the assigned Place of Work to the standard set.
To be entirely flexible and adapt to rotate within the different sub departments of the Kitchen Division or any other Department of the hotel as assigned.

To perform all duties and tasks when rotated or assigned to another Department as per Master Task List for that Department.

To be fully conversant with all services and facilities offered by the hotel.

To perform opening and closing procedures established for the Place of Work as assigned.

To have a thorough understanding and knowledge of all food and beverage items in the menu.

To ensure that the Place of Work and surrounding area is kept clean and organized at all times.

To monitor operating supplies and reduce spoilage and wastage.

To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.

Occupational Health & Safety

Individual team members are required to comply with requirements of any relevant OH&S legislation and procedures developed by Grand Hyatt Melbourne. A positive and proactive approach is also required by team members to assist in creating a safe working environment for all.

General

• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
• To report for duty punctually wearing the correct uniform and nametag at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• Lift, push and pull up to 30 kg
• To maintain a good rapport and working relationship with staff in the outlet and all other departments.
• To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
• To undertake any reasonable tasks and secondary duties as assigned by the Sous Chef and Chef de Partie.
• To respond to any changes in the restaurant function as dictated by the hotel.
• To carry out any other reasonable duties and responsibilities as assigned.

Summary

Cook - Pastry

Scope and General Purpose of Job

To produce a consistent and high quality product in the assigned Place of Work and provide a courteous, professional, efficient and flexible service consistent with Grand Hyatt Melbourne and Hyatt International Standards Policies & Procedures in order to maximize guest satisfaction. To assist in innovating, creating and developing new and exciting concepts which are interactive and experiential

Operational

• To produce a consistent and high quality product, provide a courteous, professional, efficient and flexible service at all times, following Grand Hyatt Melbourne Standards of Performance.To perform all duties and tasks in the assigned Place of Work to the standard set.
  To be entirely flexible and adapt to rotate within the different sub departments of the Kitchen Division or any other Department of the hotel as assigned.
  

• To perform all duties and tasks when rotated or assigned to another Department as per Master Task List for that Department.

• To be fully conversant with all services and facilities offered by the hotel.

• To perform opening and closing procedures established for the Place of Work as assigned.

• To have a thorough understanding and knowledge of all food and beverage items in the menu.

• To ensure that the Place of Work and surrounding area is kept clean and organized at all times.

• To monitor operating supplies and reduce spoilage and wastage.

• To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

• To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.

Occupational Health & Safety

• Individual team members are required to comply with requirements of any relevant OH&S legislation and procedures developed by Grand Hyatt Melbourne. A positive and proactive approach is also required by team members to assist in creating a safe working environment for all.

General

• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
• To report for duty punctually wearing the correct uniform and nametag at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• Lift, push and pull up to 30 kg
• To maintain a good rapport and working relationship with staff in the outlet and all other departments.
• To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
• To undertake any reasonable tasks and secondary duties as assigned by the Sous Chef and Chef de Partie.
• To respond to any changes in the restaurant function as dictated by the hotel.
• To carry out any other reasonable duties and responsibilities as assigned.

Qualifications

• Certificate or Diploma in Commercial Cookery, Patisserie, or equivalent qualification preferred.
• Demonstrated experience in pastry production within a hotel, restaurant, bakery, or commercial kitchen environment.
• Strong knowledge of pastry preparation, baking techniques, food presentation, and dessert production.
• Ability to consistently produce high-quality products while following established recipes and standards.
• Experience with stock control, inventory management, and minimizing food wastage.
• Reliable, professional, and able to maintain high standards of personal presentation and hygiene.
• Physically capable of lifting, pushing, and pulling up to 30kg.
• Willingness to work flexible hours, including weekends, public holidays, and rotating shifts.