Chef de Partie - Pastry

Hyatt Hotels Corporation; Thrissur; On-site; INR 700,000 - 1,100,000; Full time

Job summary

Hyatt Hotels Corporation in India is seeking a Pastry Chef de Partie to lead the pastry station and deliver consistently high‑quality desserts in a luxury hotel setting.

You will supervise the pastry team, ensure elegant presentation, and maintain Hyatt’s renowned hospitality and service standards. Experience in luxury brands and strong hygiene practices are essential.

Qualifications

• Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Responsibilities

• Supervise pastry station to prepare high‑quality products and ensure courteous, professional service in line with Hyatt standards.
• Assist with the efficient running of the department in line with Hyatt International's corporate strategies and brand standards.

Skills

Kitchen supervision

Food preparation

Education

Kitchen production qualification

Tools

MS Office

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."

You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations. The Chef de Partie - Pastry is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.

Qualifications

Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

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