Pastry Chef

Company Description Hyatt Regency Chennai is a centrally located 5-star modern business hotel, close to major business districts, IT corridors, the US Consulate, and public transport, with Chennai International Airport about 15 km away. The hotel features 325 contemporary rooms and is known for its extensive collection of artwork by leading Indian contemporary artists. Guests can enjoy diverse culinary experiences at venues including Spice Haat for traditional Indian gastronomy, Focaccia for Italian cuisine, Stix for Chinese specialties, and 365 A.S. lounge bar. The property offers approximately 20,000 sq ft of banqueting space, making it a preferred destination for corporate events, social functions, and upscale gatherings. Hyatt Regency Chennai provides a dynamic, hospitality-focused environment for culinary professionals to grow their careers.

Role Description The Pastry Chef is a full-time, on-site role based at Hyatt Regency Chennai. This position is responsible for planning, preparing, and presenting a variety of pastries, desserts, breads, and baked goods for the hotel's restaurants, buffets, banquets, and special events. Daily tasks include developing and testing new pastry recipes, ensuring consistent quality and portion control, supervising pastry kitchen operations, and maintaining high standards of food safety and hygiene. The Pastry Chef coordinates with the Executive Chef and culinary team on menu planning, seasonal offerings, and event-specific dessert selections, while managing inventory, ordering, and cost control for pastry ingredients. The role also involves guiding and training pastry team members, promoting a positive, inclusive work environment, and supporting the overall guest experience through creative and visually appealing pastry presentations.

Qualifications

• Candidates should possess strong Bakery and Baking skills, including preparation of breads, cakes, pastries, and desserts.
• Candidates should possess solid Food Preparation and Cooking skills, with a focus on dessert and pastry production for high-volume hotel operations.
• Candidates should possess well-developed Culinary Skills, including flavor pairing, plating, and presentation of pastry items.
• Formal culinary or pastry education (diploma or degree) from a recognized institute is preferred.
• Previous experience as a Pastry Chef or in a similar pastry-focused role in hotels, restaurants, or resorts is highly beneficial.
• Knowledge of food safety, sanitation standards, and HACCP practices is required.
• Ability to manage a team, coordinate schedules, and work collaboratively with a diverse culinary and service staff.
• Strong organizational skills, attention to detail, and the ability to work efficiently in a fast-paced, guest-centric environment.