Pastry Sous Chef – French Café

About the role

The Pastry Sous Chef will lead the French Café pastry production at Grand Hyatt The Red Sea, ensuring the department operates efficiently and aligns with Hyatt’s corporate standards. This role combines creative pastry development with operational management to support restaurant, banquet and breakfast outlets.

Key responsibilities

• Act as Production Manager for all pastry items in the French Café.
• Oversee daily preparation, baking and plating of French pastries, desserts and banquet pastries.
• Maintain product quality, consistency and presentation across all service periods.
• Control inventory, manage costs and meet financial targets for the pastry department.
• Train and supervise pastry staff, ensuring compliance with hygiene and safety standards.
• Collaborate with kitchen and banquet teams to design menus and special offerings.

Required profile

• Professional diploma in Food Production with a pastry specialization.
• Minimum 2 years experience as a Pastry Sous Chef in a French‑style café or similar outlet.
• Strong eye for detail, creativity and ability to work under pressure.
• Experience in GCC hospitality is a plus but not mandatory.

Required skills

• French pastry techniques.
• Baked goods preparation.
• High‑end dessert execution.
• Pastry production for banquets and breakfast buffets.