**Description:** Under the direction of the Executive Pastry Chef and Pastry Sous Chef, oversee bakery section duties, ensuring consistency and quality of bakery products while supporting daily production and kitchen operations to contribute to guest satisfaction. **Qualifications:** **Essential Criteria** + • Minimum 3–5 years of experience in a professional bakery or pastry kitchen, preferably within a hotel or premium restaurant.• Strong technical knowledge of bread making, dough fermentation, proofing, baking, and finishing techniques.• Ability to manage daily bakery production while maintaining consistency and quality standards.• Strong understanding of food hygiene, safety, and HACCP requirements.• Ability to work early morning shifts and maintain high productivity in a fast paced kitchen environment.• Team oriented mindset with the ability to support and guide junior bakers and commis. **Desirable Criteria** + • Experience working in a luxury hotel or high volume bakery operation.• Knowledge of artisan breads, sourdough fermentation, and specialty bakery products.• Experience in production planning and bakery inventory management.• Interest in developing new bakery items and seasonal offerings. **Primary Location:** JP-Hokkaido-Niseko **Organization:** Park Hyatt Niseko **Job Level:** Full-time **Job:** Culinary **Req ID:** NIS000632 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.