Pastry & Bakery Chef

5 Jun 2026 Pastry & Bakery Chef at Hyatt

• Lead all pastry and bakery operations across hotel outlets including restaurants, all‑day dining, banquets, lounges, and room service. • Develop, execute, and update dessert, bakery, and pastry menus in line with hotel brand standards and seasonal availability. • Ensure consistent quality, flavour, presentation, and portion control for all pastry and bakery products. • Create and maintain standardized recipes and technical sheets, ensuring accuracy in yield, cost, and production. • Oversee daily production planning to meet operational demands efficiently. • Train, mentor, and evaluate pastry, bakers, and commis staff. • Maintain strict compliance with food safety, hygiene, and sanitation standards (HACCP). • Supervise purchasing, inventory management, storage, and proper handling of raw materials. • Monitor and control food cost, labour cost, waste, and productivity. • Collaborate with Executive Chef and F&B teams on menu engineering, events, promotions, and guest experiences. • Drive innovation in desserts and baked goods while maintaining operational feasibility. • Represent the pastry department during tastings, audits, and internal meetings. • Professional degree or diploma in Pastry Arts, Baking, or Culinary Arts. • Advanced pastry or bakery certifications preferred. • Minimum 7–10 years of professional experience in pastry and bakery operations.