Pastry cook

Hyatt Hotels Corporation; Ottawa; Hybrid; CAD 27,000 - 39,000; Full time

Job summary

Hyatt Regency is seeking a pastry/kitchen professional to master and execute pastry/bakery techniques, ensuring consistent quality and timely guest service.

With 2+ years of experience and a culinary degree or related hotel background, you will help maintain cleanliness, adapt to kitchen needs, and comply with safety policies while contributing to team training.

Qualifications

• 2+ years of pastry/bakery experience preferred.
• Culinary degree or related hotel experience preferred.
• Strong knowledge of food safety and kitchen operations.

Responsibilities

• Master and execute intermediate pastry/bakery techniques, following recipes and presentation standards set.
• Contribute to the cleanliness and organization of the kitchen, including proper storage of food items and cleaning of workstations.
• Adapt to changes in culinary tasks dictated by kitchen requirements, industry standards, and hotel policies.
• Adhere to the hotel's rules and regulations and attend training sessions as required.
• Perform any other reasonable duties and responsibilities as assigned by the Executive Chef or other supervisory personnel.

Skills

Pastry

Bakery operations

Culinary knowledge

Communication skills

Organizational skills

Guest service

Teaching skills

Education

Culinary degree or related hotel experience

Job description

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"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

24.00 Hourly Canadian Dollar (CAD) pay basis

Summary

In-depth skills and knowledge of pastry and bakery operations. Capable of producing a consistent product to meet and exceed guests' needs in a timely manner. On a daily basis must monitor food production, quality and consistency, staffing levels and department training. Skills and knowledge to include culinary education, cost control, communication skills, computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge.

• At least 2 years of previous experience preferred.

Culinary degree or related hotel experience preferred.

• Master and execute intermediate pastry/bakery techniques, following recipes and presentation standards set
• Contribute to the cleanliness and organization of the kitchen, including proper storage of food items and cleaning of workstations.
• Adapt to changes in culinary tasks dictated by kitchen requirements, industry standards, and hotel policies.
• Adhere to the hotel's rules and regulations and attend training sessions as required.
• Perform any other reasonable duties and responsibilities as assigned by the Executive Chef or other supervisory personnel.

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