Full-Time

The Pastry Chef is a senior leadership position responsible for the overall management and creative direction of the pastry and bakery department at Grand Hyatt Grand Cayman. This includes oversight/prepared of all dessert, bakery, chocolate, and showpiece production across all outlets and banquet operations. The Pastry Chef ensures consistent five-star quality, innovation, and efficiency, while leading, training, and inspiring the pastry team in alignment with the brand's luxury standards.

Job Duties & Functions:

Lead the pastry department in the creation, preparation, and execution of all pastry, bakery, and dessert items for restaurants, in-room dining, banquets, and special events.  Develop innovative and visually compelling dessert concepts in line with seasonal themes, guest preferences, and brand standards.  Supervise all daily pastry operations, ensuring consistency in quality, portioning, and presentation across all service periods and outlets.  Train, develop, and mentor the pastry team including Sous Chefs, Chef de Parties, and Commis,fostering a culture of excellence, collaboration, and continuous improvement.  Ensure full compliance with local health and safety regulations, HACCP protocols, and Hyatt’s hygiene and sanitation standards.  Collaborate closely with the Executive Chef and outlet chefs to align pastry offerings with overall culinary strategy and guest experience.  Manage ordering, inventory control, and cost tracking for all pastry ingredients and supplies, ensuring minimal waste and adherence to budget targets.  Maintain and enforce FIFO systems and correct storage procedures for all ingredients and finished products.  Oversee maintenance and proper use of pastry equipment, ensuring a safe and efficient working environment.  Participate actively in tastings, menu presentations, promotional events, and guest-facing culinary experiences.  Uphold Hyatt’s core values of Empathy, Integrity, Respect, Inclusion, Experimentation, and Well-being in all actions and decisions. 

Education & Experience:

Minimum of 5 years of experience in a senior pastry role within a luxury hotel, fine dining establishment, or high-end patisserie.  Proven leadership experience managing pastry teams in a fast-paced, high-volume environment.  Formal culinary education or certification in pastry and baking arts required.  Expertise in classical and contemporary pastry techniques, chocolate work, sugar art, and modern plating.  Strong organizational, planning, and communication skills; able to manage multiple projects and deadlines.  Proficient in English (spoken and written); additional language(s) a plus.  Flexible schedule including early mornings, late evenings, weekends, and holidays.  Physically fit and able to lift up to 50 lbs and stand for extended periods.  Posted August 6, 2025