Pastry Chef

Hyatt Hotels Corporation; Panaji; On-site; INR 600,000 - 900,000; Full time

Job summary

Hyatt Hotels Corporation in Goa, India is seeking an experienced Pastry Chef to lead the pastry department, ensuring high-quality bakery products for outlets and banquets.

You will function as Production Manager for all pastry and bakery items, driving consistency with the hotel’s standards and financial goals while mentoring junior staff.

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.

Responsibilities

• Ensure the efficient running of the pastry department in line with hotel standards.
• Function as Production Manager for all pastry and bakery products for outlets and banquets.

Skills

Pastry production

Creativity

Administrative skills

Operational skills

Education

Apprenticeship or professional diploma in Food Production with pastry specialization

Job description

Close Inclusive Collection Job Postings Notification

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone.\"

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone.\"

Peggy Focheux Duval: Director of Learning & Development, France

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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