Chef de Partie (Pastry/Bakery)

Job Summary

The Pastry Chef de Partie is responsible for overseeing the pastry, bakery and dessert station at the Grand Hyatt Grand Cayman, ensuring all items are prepared and plated according to the highest 5-star standards. This role supports the Pastry Sous Chef and Pastry Chef in creating a consistent, high-quality product, while mentoring junior team members and maintaining a smooth and efficient pastry operation.

Job Duties & Functions

• Prepare and present all pastry and bakery items (desserts, baked goods, breads, and chocolates) in accordance with recipes and presentation guidelines.
• Oversee and assist the set up and maintenance of the pastry and bakery kitchen before, during, and after service to ensure smooth operations.
• Train, guide, and support junior pastry team members to ensure proper technique and adherence to food safety and cleanliness standards.
• Maintain strict food safety and hygiene protocols, always ensuring a clean and organized workspace.
• Monitor inventory levels, minimize waste, and properly store ingredients and products using FIFO principles.
• Assist the Pastry Sous Chef and Pastry Chef with developing new recipes, seasonal offerings, and customized requests.
• Communicate with front-of-house teams to accommodate special guest requests, including allergies and dietary preferences.
• Support other pastry stations as needed during peak periods to ensure seamless service.
• Maintain knowledge of all pastry equipment and its proper usage.
• The Chef de Partie is a hands on management position including daily cooking tasks and hands on support during service. There may be times where a chef de partie works stations or performs deep cleaning tasks as well as assisting with the management of the team.
• Demonstrate Hyatt’s values: Empathy, Integrity, Respect, Inclusion, Experimentation, Well-being
• Performs other duties and attends meetings, as assigned by hotel/department leadership.

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Education & Experience

• Minimum 3 years of experience as a Pastry Line cook or demi chef de parties in a 4- or 5-star hotel, upscale pastry shop, or fine dining restaurant.
• Formal training or certification in pastry arts is preferred.
• Solid understanding of baking and pastry techniques, food safety standards, and kitchen operations.
• Must be able to read, write, and speak fluent English; knowledge of an additional language is a plus.
• Ability to work efficiently under pressure with attention to detail and creativity.
• Strong teamwork skills and a positive, proactive attitude.
• Flexible schedule, including mornings, evenings, weekends, and holidays.
• Capable of standing for long periods of time.
• Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry the same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

The standard expected work week is 42.5 hours, but actual schedules depend on business needs.