Pastry Chef

Grand Hyatt; Panaji; On-site; INR 400,000 - 800,000; Full time

Job summary

Grand Hyatt Goa invites a Pastry Chef to lead the pastry and bakery production, ensuring high standards across outlets and banquets in line with Hyatt International brand guidelines and financial goals.

The role demands an apprenticeship or diploma in Food Production with pastry specialization, at least 2 years’ experience as Pastry Chef or Assistant Pastry Chef in a larger operation, plus strong practical, administrative and creative skills.

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 are a must.

Responsibilities

• Function as Production Manager for all pastry and bakery products.
• Ensure pastry operations contribute to outlets and banquets' success.
• Adhere to hotel standards and financial goals.

Skills

Pastry production

Food production

Creativity

Administrative skills

Education

Diploma in pastry production

Apprenticeship in food production

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 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 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.