Pastry cook

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

Job summary

Hyatt Hotels Corporation in Canada is seeking a pastry and bakery specialist responsible for producing high-quality pastries, monitoring daily production, and maintaining consistency to exceed guest expectations. The role requires at least 2 years of experience, a culinary degree or hotel experience preferred, and strong skills in cost control, communication, organization, and team training.

Candidates must follow recipes and presentation standards, and support kitchen cleanliness and policy

Qualifications

• Two years of previous pastry/bakery experience preferred.
• Culinary degree or related hotel experience preferred.
• Skills include cost control, communication, computer and organizational abilities, guest contact experience, and culinary teaching knowledge.

Responsibilities

• Monitor daily food production, quality and consistency to meet guest needs.
• Manage staffing levels and department training.
• Master and execute intermediate pastry/bakery techniques following recipes and standards.
• Contribute to cleanliness and organization of the kitchen, proper food storage, and workstation cleaning.
• Adapt to changes dictated by kitchen requirements, industry standards and hotel policies.
• Attend training sessions as required by the Executive Chef and perform other duties as assigned.

Skills

Culinary skills

Bakery/pastry

Food safety

Communication

Team leadership

Organizational skills

Computer skills

Guest service

Education

Culinary degree

Job description

Close Inclusive Collection Job Postings Notification

\\"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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