SOUS CHEF (PASTRY)

• Assist in developing menus suited to the outlet, market, and business goals.

• Conduct pre-shift briefings and communication meetings in the absence of the Pastry Chef.

• Maintain employee communication channels like notice boards and handover reports.

• Ensure all culinary staff deliver the brand promise and provide excellent guest service.

• Handle guest and internal complaints courteously, ensuring timely resolution.

• Help develop, update, and follow standard recipes.

• Support maximizing employee productivity through multi-skilling and flexible scheduling.

• Assist in managing food costs and controlling expenses to maximize profit.

• Help manage inventory, equipment maintenance, and stock levels.

• Support data input for product specifications and assist Materials Management functions.

• Maintain culinary standards via hands-on management and training staff on menu preparation and presentation.

• Assist in creating special menus, alternatives, and meeting specific guest requests.

• Monitor kitchen operations, especially during peak times, and adjust as needed.

• Ensure implementation of all brand standards and company policies.

• Respond to Consumer Audit results and implement necessary changes.

• Collaborate closely with management and other departments to ensure smooth operations.

• Monitor food quality and procurement with the Pastry Chef, ensuring best products and prices.

• Work with Pastry Chef and Stewarding/Engineering teams to maintain hygiene and equipment.

• Oversee punctuality, appearance, and hygiene of culinary staff per grooming standards.

• Develop employee skills through training and coaching, and conduct annual performance reviews.

• Assist in creating and posting work schedules reflecting business needs.

• Encourage creativity and innovation among employees, recognizing contributions.

• Support Hyatt’s People Philosophy, values, and cultural characteristics.

• Ensure employee compliance with all rules, safety, and security policies.

• Provide feedback from Employee Opinion Surveys and help implement changes.

• Maintain professional relationships with competitors and other industry contacts.

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

• Follow hotel policies on fire, hygiene, health, and safety, attending trainings and meetings.

• Perform any other reasonable duties assigned

• 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

• Strong knowledge of pastry and dessert techniques, including baking, decorating, and presentation.
• Ability to develop creative and innovative pastry menus aligned with brand standards.
• Good leadership and team management skills to supervise and train pastry staff effectively.
• Ability to work under pressure, especially during peak hours, while maintaining high-quality output.
• Strong understanding of food safety, hygiene standards, and kitchen sanitation regulations.
• Good organizational and time management skills to handle inventory, scheduling, and daily operations.
• Excellent communication skills in English (additional languages are a plus).
• Flexibility to work shifts, including weekends and holidays.
• Passionate about pastry arts and committed to continuous learning and improvement.
• Knowledge of budgeting and cost control related to pastry production.
• Ability to maintain positive working relationships with other departments and suppliers.

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