Sous Chef - Pastry (FRENCH CAFE)

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 Pastry Sous Chef is responsible to function as the Production Manager for all pastry products in French Cafe, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals. Ideally a professional diploma in Food Production with pastry specialization. Minimum 2 years of work experience as Pastry Sous Chef in a French Cafe, Excellent knowledge of French pastry techniques and proven skills in 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.

Professional diploma in Food Production with pastry specialization; Minimum 2 years of work experience as Pastry Sous Chef in a French Cafe; excellent knowledge of French pastry techniques; proven skills in baked goods; ability to execute high-end desserts in specialty restaurants and maintain pastry standards in banqueting and breakfast buffets; GCC experience is a plus but not required; good practical, operational and administrative skills with attention to detail and creativity.

Function as the Production Manager for all pastry products in French Cafe, ensuring they contribute to the outlets and banquets' overall success in line with hotel standards and financial goals.