Sous Chef - Pastry

- Minimum 2 years work experience as Sous Chef or 3 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. -
- Qualification in Kitchen Production or Management will be an 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.
- English Level: Intermediate

- You will be responsible- to assist with 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 is responsible to assist the Executive Pastry Chef or Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
- Needs to have a flexible schedule due to changing event bookings
- To provide modern aesthetic and excellent taste through recipe revision and collaboration with pastry&bakery section.
- Required to communicate with Events Sales team as the best customer satisfaction and need.
- If there few pastry&bakery or cake orders, required to assist with general kitchen mise en place or admin work.

- Service Charges
- Social Security
- Group Insurance
- Meal
- Uniforms
- Provident Fund
- etc.
All excellent remuneration and benefit with high service charge will be offered to the successful candidate.