PASTRY CHEF

• Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

• Assists in overseeing the preparation and update of the Pastry Departmental Operations Manual.

• Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

• Ensures the smooth operation of the Culinary Departments in the absence of the Executive Chef.

• Assists with the preparation of the annual Culinary Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.

• Assists with the preparation and regular update of the Culinary Departmental Budget, in close co-operation with the Executive Chef ensuring targets are met and costs are effectively controlled.

• Ensures that all guest contact pastry and bakery associates deliver the brand promise and provide exceptional guest service at all times.

• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

• Maintains positive guest and colleague interactions with good working relationships.

• Maximises associate productivity through multi-skilling, multi-tasking and flexible scheduling to meet financial goals and guest expectations.

• Ensures that the Pastry Department operates with the lowest possible cost structure while delivering on the brand promise to guests.

• Assists in proactively managing costs based on key performance indicators.

• Ensures adherence to relevant hotel, company and local rules, policies and regulations.

• Assists in inventory management and maintenance of hotel operating equipment and assets.

• Constantly evaluates market trends, vendors and other hotel/restaurant operations to keep the hotel’s operations competitive and cutting edge.

• Continuously explores ways to support outlets in creating products that maximise revenues and profits.

• Oversees production management of all pastry and bakery goods, ensuring mise-en-place and finished products are delivered to appropriate areas.

• Ensures that all company minimum brand standards have been implemented.

• Responds to Consumer Audit results and implements relevant changes.

• Encourages creativity and innovation among associates.

• Works closely with management and other departments to ensure smooth operations and guest satisfaction.

• Ensures associates are up-to-date with seasonal and new products.

• Tastes and monitors pastry and baked products, providing feedback.

• Works with Materials Manager on procurement of best products.

• Works closely with Stewarding Manager to maintain hygiene standards and proper care of equipment.

• Monitors service and Bakery and Pastry standards in all outlets and banquets.

• Checks incoming ingredients against order sheets and receiving records.

• Ensures proper handling and basic maintenance of machinery and tools.

• Supervises daily mise en place and assures fresh, high quality products.

• Frequently verifies that only fresh products are used.

• Encourages Bakery and Pastry Team to support marketing and upsell activities.

• Assists in recruitment and selection of pastry and bakery associates, following hotel guidelines and competency-based approaches.

• Oversees punctuality, appearance and hygiene standards of associates.

• Develops skills of Sous Chefs and Team Leaders through training, coaching, and mentoring.

• Conducts annual Performance Development Discussions.

• Plans and implements effective training programmes with Training Manager and Trainers.

• Prepares and posts weekly work schedules reflecting business needs.

• Supports Hyatt Purpose and reinforces Hyatt’s Values and Goals.

• Ensures associates understand and adhere to rules and safety regulations.

• Knowledgeable in statutory legislation related to associate and industrial relations.

• Adheres strictly to fire, hygiene and health and safety policies.

• Maintains professional relationships with competitors, partners and organizations.

• Responds to changes in the Food and Beverage function as required.

• Attends required training sessions and meetings.

• Ensures fair treatment of all associates without favour or unfair expectations.

• Actively involved in welfare, safety, development and well-being of associates.

• Provides guidance, counselling and transparent feedback.

• Ensures training and development opportunities to help associates reach full potential.

• Promotes positive and professional guest and colleague interactions.

• Balances resources and service standards to meet financial goals and brand expectations.

• Communicates Corporate Strategies and initiatives effectively to associates.

• Demonstrates responsible behaviour representing the hotel and Hyatt International.

• Undertakes reasonable tasks and duties as assigned, adapting to changes.

• Service charges
• A balance 5-day workweek
• 12 complimentary nights at Hyatt Hotels worldwide
• Exclusive discounts on F&B and Friend & Family rates
• Duty meal and provided Uniforms
• Opportunities for career growth
• A Diverse & Inclusive workplace culture where you truly belong

• Proven experience as a Pastry Chef or in a similar role within a reputable hotel or restaurant.
• Extensive knowledge of baking and pastry techniques, including preparation, decoration, and presentation of pastries, breads, desserts, and confections.
• Strong leadership and team management skills with the ability to train, mentor, and motivate a pastry team.
• Excellent organizational and time management abilities to ensure smooth kitchen operations and timely delivery.
• Ability to maintain high standards of food quality, hygiene, and safety in compliance with health regulations.
• Skilled in inventory management, cost control, and budgeting to maximize profitability without compromising quality.
• Creative mindset with the ability to innovate and develop new pastry recipes and concepts aligned with market trends and guest preferences.
• Strong communication skills to coordinate effectively with other kitchen departments, management, and suppliers.
• Flexibility to work under pressure, manage multiple tasks simultaneously, and adapt to changing business needs.
• Culinary qualification or relevant certification in pastry arts is preferred.
• Commitment to upholding the brand standards and delivering exceptional guest experiences.

Please submit your application via Hoteljob or via email to tam.nguyen[at sign]hyatt.com

Only suitable candidates will be contacted for an interview