Pastry Chef

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.
Education & Experience:
* Minimum of 5 years of experience in a senior pastry role within a luxury hotel, fine dining establishment, or high-end patisserie.
* Proven leadership experience managing pastry teams in a fast-paced, high-volume environment.
* Formal culinary education or certification in pastry and baking arts required.
* Expertise in classical and contemporary pastry techniques, chocolate work, sugar art, and modern plating.
* Strong organizational, planning, and communication skills; able to manage multiple projects and deadlines.
* Proficient in English (spoken and written); additional language(s) a plus.
* Flexible schedule including early mornings, late evenings, weekends, and holidays.
* Physically fit and able to lift up to 50 lbs and stand for extended periods.
Source: Hospitality Online