Pastry Sous Chef (Pierre Herme) - Grand Hyatt Jakarta

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Pastry Sous Chef is responsible to supervise the assigned station / section of the pastry kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the pastry’s operating concept and Hyatt International standards.