Pastry Chef (Chef de Cuisine)

- Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization.
- Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation.
- Good practical, operational and adequate administrative skills with a flair for creativity are a must.
- 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 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 products and overall, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals.

- 5 days working
- 2 free meals per day
- Uniform
- Service charge
- Social security
- Life & Health insurance
- Provident Fund
- Complimentary stay in Hyatt worldwide