Summary Administration - To assist in overseeing the preparation and update of the Pastry Departmental Operations Manual. - To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. Customer Service - To ensure that all guest contact pastry and bakery employees deliver the brand promise and provide exceptional guest service at all times. - To ensure that pastry and bakery employees also provide excellent service to internal customers as appropriate. - To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, where appropriate, following through to make sure problems are resolved satisfactorily. Financial - To maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. - To ensure that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guest. - To assist in proactively managing costs based on key performance indicators. - To ensure that all relevant hotel, company and local rules, policies and regulations are adhered to. - To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets. - To assist with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions. Marketing - To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.



- To continuously explore ways to support outlets in creating products that help to maximise revenues and profits. - To assist the Director of Food and Beverage and Executive Chef in Marketing and Public Relations opportunities to increase awareness and ultimately business. Operational - To oversee the production management of all pastry and bakery goods for the hotel’s food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas. - To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. - To assist in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented into the pastry/bakery area. - To respond to the results of the Consumer Audit and ensure that the relevant changes are implemented. - To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. - To work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. - To make sure that pastry and bakery employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. - To make sure that all employees are up to date with the availability of seasonal and new products on the market.



- To taste and monitor the pastry and baked products served throughout the operation, providing feedback where appropriate. - To work with the Materials Manager in the procurement of the best product for the best price. - To work closely with the Stewarding Manager to ensure that hygiene standards are maintained. - To supervise pastry and bakery employees to make sure that operating equipment is cared for and properly used to maximise its useful life, and to minimise breakage and personal injury. Personnel - To assist in the recruitment and selection of all pastry and bakery employees. To follow hotel guidelines when recruiting and use a competency-based approach to selecting employees. - To oversee the punctuality and appearance of all pastry and bakery employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. - To develop the skills and effectiveness of all pastry and bakery Sous Chefs and Team Leaders through the appropriate training, coaching, and/or mentoring. - To conduct annual Performance Development Discussions with pastry and bakery employees, to support them in their career development goals. - To plan and implement effective training programmes for all pastry and bakery employees in coordination with the Training Manager and Departmental Trainers. - To assist in the development of Departmental Trainers through ongoing feedback and monthly meetings. - To prepare and post weekly work schedules, making sure that they reflect business needs and other key performance indicators. - To support the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s

📌 Sous Chef- Pastry (Gujarat)
🏢 Hyatt Place Vithalapur
📍 Gujarat