Hyatt

Summary

We are seeking a skilled and passionate Sous Chef – Pastry/Bakery to support the Executive Pastry Chef in overseeing the day-to-day operations of the pastry and bakery department. This individual will assist in planning, production, quality control, and staff management to ensure the delivery of exceptional desserts, baked goods, and other sweet creations.

Qualifications

Key Responsibilities:

• Assist in managing daily production of all pastry and bakery items, ensuring consistency and quality.
• Develop and test new pastry and bakery recipes in collaboration with the Executive Pastry Chef.
• Supervise, train, and mentor junior pastry chefs, bakers, and kitchen staff.
• Ensure proper storage, labeling, and rotation of ingredients and finished products.
• Maintain high standards of hygiene, cleanliness, and food safety in accordance with HACCP and company policies.
• Monitor kitchen inventory, order supplies as needed, and manage food costs efficiently.
• Assist with menu planning, seasonal offerings, and special event preparation.
• Handle production for banquets, a la carte service, and any other pastry needs.
• Provide support during busy service times and step in as lead when necessary in the absence of the Executive Pastry Chef.

Qualifications:

• Minimum 3-5 years of experience in a professional pastry/bakery kitchen, with at least 1-2 years in a supervisory role.
• Culinary diploma or degree in Baking & Pastry Arts or related field preferred.
• Strong knowledge of classical and modern pastry techniques.
• Proficient in bread baking, cake decorating, chocolate work, and plated desserts.
• Ability to lead a team and maintain a calm and productive environment under pressure.
• Excellent time management and organizational skills.
• Strong attention to detail and commitment to quality.
• Flexibility to work weekends, holidays, and varying shifts as required.