Sous Chef - Pastry

Hyatt Hotels Corporation; Kuwait City; On-site; KWD 15,000 - 21,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Sous Chef to support the pastry kitchen operations, aligned with Hyatt's corporate strategies and brand standards. You will assist in running a high-standard department, ensuring guest satisfaction and efficient administration.

The role involves assisting the Executive Pastry Chef in managing pastry kitchen operations, planning, organizing and directing activities to maintain profitability and quality across events and services.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and pastry experience.
• Experience in luxury international brands.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Basic Computer Skills in MS Office and Recipe Maintenance System preferred.

Responsibilities

• Assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards.
• Assist the Executive Pastry Chef in managing Pastry kitchen operation as a profitable center.
• Plan, organize, direct and control the Kitchen operation and administration.

Skills

Pastry experience

Kitchen hygiene

MS Office

Recipe maintenance system

Luxury international brands

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."

As a Sous Chef, you will be responsible to assist with 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 Sous Chef is responsible to assist the Executive Pastry Chef in managing Pastry kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Qualifications

A potential candidate should ideally have:

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and specifically Pastry experience.
• Preferably with experience in luxury international brands.
• 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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