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.
