Sous Chef - Pastry (FRENCH CAFE)

Organization- Grand Hyatt The Red Sea

Summary

You will be responsible for 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 Pastry Sous Chef is responsible to function as the Production Manager for all pastry products in French Cafe, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

Qualifications

Ideally a professional diploma in Food Production with pastry specialization. Minimum 2 years of work experience as Pastry Sous Chef in a French Cafe,

Excellent knowledge of French pastry techniques and proven skills in baked goods. Ability to execute high end desserts in specialty restaurants and maintain excellent pastry standards in banqueting and breakfast buffets.

GCC experience is great, but not a must.

Good practical, operational and administrative skills, with a keen eye for detail and a flair for creativity are a must.