Chef De Cuisine Pastry

Job description / Role

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 chef de cuisine - pastry is responsible to function as the production manager for all pastry 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 a professional diploma in food production with pastry specialization.
• Minimum 2 years of work experience as chef de cuisine - pastry in a large banquet and multi outlet restaurant operation.
• Excellent knowledge of pastry techniques and proven skills and baked goods.
• Ability to execute high end desserts in specialty restaurants and maintain excellent pastry standards in banqueting and breakfast buffets.
• Gcc experience is great, but not a must.
• Good practical, operational and administrative skills, with a keen eye for detail and a flair for creativity are a must.

About the Company

Hyatt was founded by Jay Pritzker in 1957 when he purchased the Hyatt House motel adjacent to the Los Angeles International Airport. Over the following decade, Jay Pritzker and his brother, Donald Pritzker, working together with other Pritzker family business interests, grew the company into a North American management and hotel ownership company, which became a public company in 1962. In 1968, Hyatt International was formed and subsequently became a separate public company. Hyatt Corporation and Hyatt International Corporation were taken private by the Pritzker family business interests in 1979 and 1982, respectively. On December 31, 2004, substantially all of the hospitality assets owned by Pritzker family business interests, including Hyatt Corporation and Hyatt International Corporation, were consolidated under a single entity, now Hyatt Hotels Corporation.