Sous Chef - Bakery & Pastry
Hyatt Hotels Corporation
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"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."
"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone." Peggy Focheux Duval: Director of Learning & Development, France
The Sous Chef – Bakery & Pastry assists the Executive Pastry Chef in overseeing all bakery and pastry operations, ensuring the production of high-quality breads, pastries, desserts, and confectionery items in accordance with five-star hotel standards. The role is responsible for maintaining product consistency, food safety compliance, and supporting the development of the team.
Qualifications
Diploma or Degree in Pastry Arts, Culinary Arts, or a related field.
Minimum 3–5 years of bakery and pastry experience in a luxury hotel or upscale hospitality environment, including supervisory experience.
Strong knowledge of pastry, bakery, dessert preparation, and food safety standards.
Excellent leadership, organizational, and communication skills.
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