You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing the Pastry Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Pastry Kitchen operation and administration.
- Minimum 2 years work experience as Pastry Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
- Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.
- Qualification in Kitchen Production or Management will be an advantage.
- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
- Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
