Pastry Chef

Hyatt Hotels Corporation; Goa; On-site; INR 350,000 - 550,000; Full time

Job summary

Hyatt Hotels Corporation seeks a Pastry Chef to act as Production Manager for all pastry and bakery products, ensuring alignment with the hotel’s standards and financial goals. The role focuses on efficient department operation and contributing to outlets and banquets.

Ideal candidates have an apprenticeship or professional diploma in Food Production with pastry specialization and at least 2 years of pastry leadership experience, with strong practical, administrative skills and a creative flair.

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

• Function as Production Manager for all pastry and bakery products, ensuring alignment with brand standards and financial goals.
• Contribute to outlets and banquets with high-quality pastry production.
• Ensure efficient running of the department in line with Hyatt's corporate strategies.

Skills

Creativity

Operational skills

Education

Apprenticeship or diploma in Food Production with pastry specialization

Job description

\"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.\"

You will be responsible forthe efficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations. The 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 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 are a must.

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