Main Duties
Administration
- Assist in developing menus that align with outlet operations, market demands, and business goals.
- In the absence of the Pastry Chef, conduct pre-shift briefings and regular communication meetings, ensuring they are effective and held as needed.
- Help maintain and utilize employee communication channels such as notice boards, logbooks, and handover reports.
- Assist in conducting regular departmental briefings and meetings, ensuring their effectiveness.
- Support the preparation and updating of individual Departmental Operations Manuals.
Customer Service
- Ensure all culinary employees deliver the brand promise and provide exceptional guest service at all times.
- Handle guest and internal customer complaints and inquiries courteously and efficiently, ensuring satisfactory resolution.
- Provide courteous and professional service at all times.
- Maintain positive interactions with guests and colleagues, fostering good working relationships.
Financial
- Assist in developing, writing, testing, updating, and following standard recipes.
- Help maximize employee productivity through multi-skilling, multi-tasking, and flexible scheduling to meet financial goals and guest expectations.
- Support food cost management to maximize profit while upholding the brand promise.
- Proactively assist in cost management.
- Contribute to inventory management and maintenance of hotel operating equipment and assets, including establishing par stocks, equipment care, and inventory checks.
- Assist with input and oversight of product specifications, recipes, and other data to support Materials Management and Cost Audit functions.
Operational
- Maintain culinary standards through hands-on management, ensuring consistent implementation of approved menus and training staff on preparation and presentation.
- Contribute to the creation of special menus, suggest alternatives, accommodate specific customer requests, and interact with guests to exceed culinary expectations.
- Monitor outlet kitchen operations, especially during peak periods, working alongside culinary staff and making necessary adjustments.
- Ensure implementation of all minimum brand standards and appropriate optional standards.
- Ensure the implementation of Touches of Hyatt and the Food and Beverage Top 20.
- Respond to Consumer Audit results and implement relevant changes.
- Collaborate with management and supervisory personnel in a supportive and flexible manner, focusing on hotel success and guest satisfaction.
- Promote teamwork among culinary employees and other departments in the spirit of “We work through Team.”
- Taste and monitor food products, provide feedback, and make adjustments as needed.
- Verify the quality of incoming products, working with the Pastry Chef to procure the best items at the best price.
- Work with the Pastry Chef and Stewarding Manager to maintain hygiene standards and care for operating equipment to extend its lifespan and minimize breakage.
- Collaborate with the Executive Pastry Chef and Engineering Team to ensure proper maintenance and care of all equipment.
Personnel
- Oversee the punctuality and appearance of outlet culinary employees, ensuring they wear the correct uniform and maintain high standards of personal hygiene and grooming.
- Maximize employee effectiveness by developing their skills through appropriate training and coaching.
- Conduct annual Performance Development Discussions with employees.
- Assist in implementing effective training programs in coordination with the Training Manager and Departmental Trainers.
- Help prepare and post weekly work schedules for culinary staff, ensuring alignment with business needs and performance indicators.
- Encourage creativity and innovation among employees, recognizing their contributions to operational success.
- Support the implementation of The People Philosophy by demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.
- Ensure all employees understand and adhere to rules and regulations.
- Ensure compliance with hotel, company, and local policies regarding fire safety, hazard prevention, and security.
- Provide feedback on Employee Opinion Survey results and ensure relevant changes are implemented.
Other Duties
- Maintain strong professional relationships with representatives from competitor hotels and other organizations.
- Respond to changes in the Food and Beverage function as dictated by industry trends, company direction, and hotel needs.
- Read and understand the hotel's Employee Handbook, adhering to policies and procedures related to fire safety, hygiene, health, and general safety.
- Attend training sessions and meetings as required.
- Perform any other reasonable duties and responsibilities as assigned.
Main Duties
Administration
- Assist in developing menus that align with outlet operations, market demands, and business goals.
- In the absence of the Pastry Chef, conduct pre-shift briefings and regular communication meetings, ensuring they are effective and held as needed.
- Help maintain and utilize employee communication channels such as notice boards, logbooks, and handover reports.
- Assist in conducting regular departmental briefings and meetings, ensuring their effectiveness.
- Support the preparation and updating of individual Departmental Operations Manuals.
Customer Service
- Ensure all culinary employees deliver the brand promise and provide exceptional guest service at all times.
- Handle guest and internal customer complaints and inquiries courteously and efficiently, ensuring satisfactory resolution.
- Provide courteous and professional service at all times.
- Maintain positive interactions with guests and colleagues, fostering good working relationships.
Financial
- Assist in developing, writing, testing, updating, and following standard recipes.
- Help maximize employee productivity through multi-skilling, multi-tasking, and flexible scheduling to meet financial goals and guest expectations.
- Support food cost management to maximize profit while upholding the brand promise.
- Proactively assist in cost management.
- Contribute to inventory management and maintenance of hotel operating equipment and assets, including establishing par stocks, equipment care, and inventory checks.
- Assist with input and oversight of product specifications, recipes, and other data to support Materials Management and Cost Audit functions.
Operational
- Maintain culinary standards through hands-on management, ensuring consistent implementation of approved menus and training staff on preparation and presentation.
- Contribute to the creation of special menus, suggest alternatives, accommodate specific customer requests, and interact with guests to exceed culinary expectations.
- Monitor outlet kitchen operations, especially during peak periods, working alongside culinary staff and making necessary adjustments.
- Ensure implementation of all minimum brand standards and appropriate optional standards.
- Ensure the implementation of Touches of Hyatt and the Food and Beverage Top 20.
- Respond to Consumer Audit results and implement relevant changes.
- Collaborate with management and supervisory personnel in a supportive and flexible manner, focusing on hotel success and guest satisfaction.
- Promote teamwork among culinary employees and other departments in the spirit of “We work through Team.”
- Taste and monitor food products, provide feedback, and make adjustments as needed.
- Verify the quality of incoming products, working with the Pastry Chef to procure the best items at the best price.
- Work with the Pastry Chef and Stewarding Manager to maintain hygiene standards and care for operating equipment to extend its lifespan and minimize breakage.
- Collaborate with the Executive Pastry Chef and Engineering Team to ensure proper maintenance and care of all equipment.
Personnel
- Oversee the punctuality and appearance of outlet culinary employees, ensuring they wear the correct uniform and maintain high standards of personal hygiene and grooming.
- Maximize employee effectiveness by developing their skills through appropriate training and coaching.
- Conduct annual Performance Development Discussions with employees.
- Assist in implementing effective training programs in coordination with the Training Manager and Departmental Trainers.
- Help prepare and post weekly work schedules for culinary staff, ensuring alignment with business needs and performance indicators.
- Encourage creativity and innovation among employees, recognizing their contributions to operational success.
- Support the implementation of The People Philosophy by demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.
- Ensure all employees understand and adhere to rules and regulations.
- Ensure compliance with hotel, company, and local policies regarding fire safety, hazard prevention, and security.
- Provide feedback on Employee Opinion Survey results and ensure relevant changes are implemented.
Other Duties
- Maintain strong professional relationships with representatives from competitor hotels and other organizations.
- Respond to changes in the Food and Beverage function as dictated by industry trends, company direction, and hotel needs.
- Read and understand the hotel's Employee Handbook, adhering to policies and procedures related to fire safety, hygiene, health, and general safety.
- Attend training sessions and meetings as required.
- Perform any other reasonable duties and responsibilities as assigned.
- Diploma or degree in Culinary Arts, Baking Pastry, or a related field from a recognized culinary institution.
- Minimum 3–5 years of hands-on experience in a professional bakery or pastry kitchen, with at least 1–2 years in a supervisory or leadership role.
- Strong knowledge of baking techniques, ingredient functions, and food safety standards, combined with proven ability to lead, train, and motivate a pastry team in a high-volume environment.
- Diploma or degree in Culinary Arts, Baking Pastry, or a related field from a recognized culinary institution.
- Minimum 3–5 years of hands-on experience in a professional bakery or pastry kitchen, with at least 1–2 years in a supervisory or leadership role.
- Strong knowledge of baking techniques, ingredient functions, and food safety standards, combined with proven ability to lead, train, and motivate a pastry team in a high-volume environment.