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 Sous Chef - Pastry is responsible to assist the Executive Pastry Chef in running the pastry kitchen, in line with the outlet’s operating concept and Hyatt Hotels Corporation standards, ensuring maximum guests' satisfaction while operating within budget, helping to ensure the financial success of the outlet. He/She is to create high quality pastries, desserts and baked products for the hotel's outlets, banquets and special events.

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 Sous Chef - Pastry is responsible to assist the Executive Pastry Chef in running the pastry kitchen, in line with the outlet’s operating concept and Hyatt Hotels Corporation standards, ensuring maximum guests' satisfaction while operating within budget, helping to ensure the financial success of the outlet. He/She is to create high quality pastries, desserts and baked products for the hotel's outlets, banquets and special events.

• Certificate or Diploma in Culinary Arts.
• Knowledge of food safety and hygiene standards (eg: HACCP) or relevant certifications.
• 2-3 years of experience in a professional pastry kitchen with at least some time in luxury hotel or fine-dining setting.
• Excellent team management, leadership skills and the ability to work in a fast-paced high-pressure environment.

• Certificate or Diploma in Culinary Arts.
• Knowledge of food safety and hygiene standards (eg: HACCP) or relevant certifications.
• 2-3 years of experience in a professional pastry kitchen with at least some time in luxury hotel or fine-dining setting.
• Excellent team management, leadership skills and the ability to work in a fast-paced high-pressure environment.