“Care ConnectsUs” is our guiding principle

It’s the belief that it all starts with people who care. We see it in the way we treat each other and our guests. It's our superpower.It’s how we create a culture of warmth, empathy and respect that results in more genuine connections and creating inclusive environments, together.

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 Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

“Care ConnectsUs” is our guiding principle

It’s the belief that it all starts with people who care. We see it in the way we treat each other and our guests. It's our superpower.It’s how we create a culture of warmth, empathy and respect that results in more genuine connections and creating inclusive environments, together.

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 Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

Ideally with a professional diploma in Food Production with pastry specialisation.

Minimum 2 years work experience as Pastry Chef, or Sous Chef in larger operation.

Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Good problem solving, administrative and interpersonal skills are a must.

Knowledge about ISO 14001 is an added advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Ideally with a professional diploma in Food Production with pastry specialisation.

Minimum 2 years work experience as Pastry Chef, or Sous Chef in larger operation.

Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Good problem solving, administrative and interpersonal skills are a must.

Knowledge about ISO 14001 is an added advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.