• Application Deadline:
• Position: Pastry Chef



• Job Type Full Time



• Qualification BA/BSc/HND



• Experience 5 - 8 years



• Location Lagos




• Job Field Catering / Confectionery 
  
  

Req ID: LAG000042

About The Role

• The Pastry Chef is responsible for leading the pastry and bakery operations of the hotel, ensuring the production of high-quality pastries, desserts, breads, and baked goods.


• This role focuses on creativity, consistency, and cost efficiency while maintaining Hyatt brand standards and delivering exceptional guest experiences.

Key Responsibilities

Pastry Operations:

• Oversee daily operations of the pastry kitchen and bakery.


• Ensure consistent preparation and presentation of all pastry and dessert items.


• Coordinate production for restaurants, banquets, and in-room dining.

Product Quality & Innovation:

• Develop and update dessert menus in collaboration with the Executive Chef.


• Create innovative and seasonal offerings aligned with market trends.


• Ensure all products meet quality, taste, and presentation standards.

Team Leadership & Training:

• Supervise, train, and mentor pastry kitchen staff.


• Conduct daily briefings and ensure proper scheduling.


• Maintain a motivated, disciplined, and productive team.

Cost Control & Inventory Management:

• Monitor food cost, wastage, and portion control.


• Manage inventory, ordering, and stock rotation (FIFO).


• Ensure efficient use of ingredients and minimize waste.

Hygiene, Safety & Compliance:

• Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP).


• Maintain cleanliness and organization of the pastry kitchen.


• Comply with all health and safety regulations.

Guest Experience:

• Ensure timely delivery of desserts during service.


• Handle special requests, dietary requirements, and VIP amenities.


• Support special events, weddings, and themed functions.

Collaboration:

• Work closely with F&B, banquet, and service teams.


• Support overall hotel culinary initiatives and promotions.

Qualifications

• Diploma or Degree in Pastry Arts, Culinary Arts, or related field.


• Minimum of 5–8 years’ experience in pastry operations, with at least 2–3 years in a supervisory role.


• Strong knowledge of baking, confectionery, chocolate work, and dessert plating.


• Experience in luxury or upscale hotel operations preferred.


• Candidates must have international experience in Europe or the Middle East.