Pastry Chef

Hyatt Hotels Corporation; México; À distance; MXN 681 000 - 1 021 000; Plein temps

Résumé du poste

Hyatt Hotels Corporation is seeking a Pastry Chef to oversee the pastry and bakery operation, ensuring alignment with brand standards and financial targets across outlets and banquets. The role requires leadership to train teams, manage inventories and enforce strict hygiene.

Experience in vegan and gluten-free concepts and in conducting guest classes is preferred. The ideal candidate will bring at least 2 years in luxury hospitality pastry, strong creative skills for seasonal desserts, and

Qualifications

• Minimum of 2 years of experience as a Pastry Chef in luxury hospitality.
• Proficient in chocolaterie, ice cream production, sweet and savory bakery, pastry, and confectionery.
• Demonstrated creativity and innovation in menu development.
• Strong leadership skills, with experience in team training and departmental organization.
• Fluency in Spanish and advanced English (spoken and written) are both essential.
• Experience in managing and organizing banquet setups, ensuring effective planning, resource coordination, and supervision of every detail to deliver successful, high-quality events.
• Expertise in quality control and strict adherence to food hygiene standards.
• Skilled in inventory management and cost control.
• Experience conducting cooking classes for guests.
• Knowledge of vegan and gluten-free cuisine.
• Ability to create seasonal concepts and desserts.
• Schedule flexibility and ability to work under pressure.

Responsabilités

• Ensure efficient operation of the pastry department in line with brand standards and financial goals.
• Act as Production Manager for all pastry and bakery products, contributing to outlets and banquets.
• Maintain strict quality control and food hygiene practices across all products.
• Lead and train pastry team, coordinating with banquet and events staff.
• Innovate menus and seasonal offerings to meet guest expectations.

Connaissances

Pastry experience

Chocolaterie

Menu development

Team leadership

Bilingual Spanish/English

Banquet planning

Food safety

Inventory control

Guest classes

Vegan gluten-free

Dessert concepts

Flexibility under pressure

Description du poste

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"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

The Pastry Chef is responsible for ensuring the efficient operation of the department in line with corporate strategies and brand standards, while meeting employee, guest, and owner expectations. The role functions as the Production Manager for all pastry and bakery products, ensuring they contribute to the overall success of outlets and banquets in accordance with the hotel’s standards and financial goals.

Qualifications

Minimum of 2 years of experience as a Pastry Chef in luxury hospitality.

Proficient in chocolaterie, ice cream production, sweet and savory bakery, pastry, and confectionery.

Demonstrated creativity and innovation in menu development.

Strong leadership skills, with experience in team training and departmental organization.

Fluency in Spanish and advanced English (spoken and written) are both essential.

Experience in managing and organizing banquet setups, ensuring effective planning, resource coordination, and supervision of every detail to deliver successful, high‑quality events.

Expertise in quality control and strict adherence to food hygiene standards.

Skilled in inventory management and cost control.

Experience conducting cooking classes for guests.

Knowledge of vegan and gluten‑free cuisine.

Ability to create seasonal concepts and desserts.

Schedule flexibility and ability to work under pressure.

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