Executive Pastry Chef

Grand Hyatt; Panaji; On-site; INR 1,200,000 - 2,300,000; Full time

Job summary

Grand Hyatt Goa seeks an Executive Pastry Chef to oversee pastry operations, ensuring Hyatt international standards and culinary excellence for outlets and banquets.

The role acts as Production Manager for all pastry and bakery products, ensuring quality and financial success across outlets.

Ideal candidates have an apprenticeship or diploma in Food Production with pastry specialization and at least 2 years as Pastry Chef or Assistant Pastry Chef.

Qualifications

• Apprenticeship or professional diploma in Food Production with pastry specialization.
• Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation.
• Good practical, operational and adequate administrative skills with a flair for creativity.

Responsibilities

• Oversee efficient running of the pastry department in line with Hyatt standards.
• Function as Production Manager for all pastry and bakery products, contributing to outlets and banquets.

Skills

Pastry production

Creativity

Operational skills

Education

Apprenticeship or Diploma in Pastry

Job description

Summary

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals.

Organization- Grand Hyatt Goa

Summary

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals.

Qualifications

Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation. Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.