**Description:** This **Commis Chef - Pastry** position requires intermediate culinary skills inclusive of pastry experience. This is a fast paced position, requiring a passionate, driven individual who is able to work independently as well as be able to take direction from other team members and Supervisors. The individual must possess a keen eye for aesthetics and should be able to complete assigned tasks quickly and efficiently. The individual must be able to plan and execute menus, mix cookie, cake and other assorted batters, torte, ice and glaze whole sheet cakes and 8" round cakes, produce high quality amenities and turndowns, plate desserts from the restaurants a la carte menu. Duties includes: + Produce all baked (https://setupmyhotel.com/homepage/hotel-management-glossary/bake.html) goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants,cakes (https://setupmyhotel.com/homepage/hotel-management-glossary/cake.html) , cookies, pies and doughnuts etc. + Develop and Create new and exciting desserts to renew hotels (https://setupmyhotel.com/homepage/hotel-management-glossary/hotel.html) menus and engage the interest of customers + Ensure excellent quality throughout the dessert offerings. + Follows proper food handling and right temperature of all food products. + Decorate pastries and desserts using different types of icings (https://setupmyhotel.com/homepage/hotel-management-glossary/butter-cream.html) , toppings etc. and ensure the food presentation will be beautiful and exciting. + To work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. + To produce a consistent and high quality product, following Hyatt Regency Trinidad Standards of Performance. + To be entirely flexible and adapt to rotate within the different sub departments of the Kitchen Division + To be fully conversant with all services and facilities offered by the hotel. + To perform opening and closing procedures established in the Pastry and Bakery Kitchen. + To have a thorough understanding and knowledge of all food and beverage items in the menu. + To ensure that in the Pastry and Bakery Kitchen and surrounding area is kept clean and organized at all times. + To monitor operating supplies and reduce spoilage and wastage. + To carry out any other reasonable duties and responsibilities as assigned in any culinary outlet. **Qualifications:** + A minimum of two (2) years relevant experience in a high production hotel or restaurant; + **A Diploma in Baking and Pastry Arts from a recognized culinary institution is required** ; + Knowledge of creaming, two stage and biscuit method of mixing; + Possess practical knowledge of bread production; + Possess practical knowledge of the various types of mousse and mousse-like products; + Ability to lift or push about fifty (50) pounds; + Ability to stand for long periods. + Refined verbal communication skills. + Must be able to work flexible hours, weekends and holidays. + Must be fully vaccinated **Primary Location:** TT-TTI-Port of Spain **Organization:** Hyatt Regency Trinidad **Pay Basis:** Hourly **Job Level:** Full-time **Job:** Culinary **Req ID:** POR002244 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.