You will be responsible for assisting in the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, while meeting employee, guest, and owner expectations.

The Chef de Partie – Bakery Pastry is responsible for supervising the assigned bakery and pastry section of the kitchen, ensuring the preparation of consistent, high-quality baked goods and desserts.

This role requires delivering courteous, professional, efficient, and flexible service that supports the outlet’s operating concept and adheres to Hyatt International standards.

The position also involves maintaining excellent presentation, proper hygiene standards, and supporting innovation in bakery and pastry offerings.

You will be responsible for assisting in the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, while meeting employee, guest, and owner expectations.

The Chef de Partie – Bakery Pastry is responsible for supervising the assigned bakery and pastry section of the kitchen, ensuring the preparation of consistent, high-quality baked goods and desserts.

This role requires delivering courteous, professional, efficient, and flexible service that supports the outlet’s operating concept and adheres to Hyatt International standards.

The position also involves maintaining excellent presentation, proper hygiene standards, and supporting innovation in bakery and pastry offerings.

Minimum 2 years work experience as a Chef de Partie, or 3–4 years as a Demi Chef de Partie/Commis in a bakery and pastry section within a hotel or large restaurant with high standards; preferably with experience in luxury international brands.

A qualification in Bakery Pastry, Kitchen Production, or Culinary Management will be an advantage.

Comprehensive knowledge of bakery and pastry techniques, kitchen hygiene practices, and occupational health and safety standards is essential.

Basic computer skills in MS Office and Recipe Maintenance Systems are preferred, along with the ability to maintain consistency in recipes, portioning, and presentation of baked goods and desserts.

Minimum 2 years work experience as a Chef de Partie, or 3–4 years as a Demi Chef de Partie/Commis in a bakery and pastry section within a hotel or large restaurant with high standards; preferably with experience in luxury international brands.

A qualification in Bakery Pastry, Kitchen Production, or Culinary Management will be an advantage.

Comprehensive knowledge of bakery and pastry techniques, kitchen hygiene practices, and occupational health and safety standards is essential.

Basic computer skills in MS Office and Recipe Maintenance Systems are preferred, along with the ability to maintain consistency in recipes, portioning, and presentation of baked goods and desserts.