CHEF DE CUISINE - PASTRY

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 Chef De Cuisine - Pastry is responsible to function as the Production Manager for all pastry 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 a professional diploma in Food Production with pastry specialization.

Minimum 2 years of work experience as Chef De Cusine - Pastry in a large banquet and multi outlet restaurant operation.

Excellent knowledge of pastry techniques and proven skills and baked goods.

Ability to execute high end desserts in specialty restaurants and maintain excellent pastry standards in banqueting and breakfast buffets.

GCC experience is great, but not a must.

Good practical, operational and administrative skills, with a keen eye for detail and a flair for creativity are a must.