Sous Chef - Pastry (FRENCH CAFE)

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Sous Chef - Pastry (FRENCH CAFE)

role at

Grand Hyatt

Summary 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.

Organization - Grand Hyatt The Red Sea The Pastry Sous Chef is responsible for functioning as the Production Manager for all pastry products in French Cafe, ensuring they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

Qualifications

Ideally a professional diploma in Food Production with pastry specialization.

Minimum 2 years of work experience as

Pastry Sous Chef in a French Cafe .

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

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

GCC experience is advantageous but not mandatory.

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

Additional Information

Seniority level : Entry level

Employment type : Full-time

Job function : Management and Manufacturing

Industry : Hospitality

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