Pastry Artisan Lead
2 weeks ago
Pursue Your Passion for Pastry at Andaz London Liverpool Street
We are looking for a skilled Pasty Chef De Partie to join our culinary team, who shares our passion for delivering exceptional dining experiences. As a key member, you will work closely with the team to create memorable moments for our guests.
The ideal candidate will have a proven track record of creating high-quality pastries and desserts, as well as excellent communication and teamwork skills.
About the Role
This is an exciting opportunity to be part of our dynamic team, where we strive to create a stimulating work environment with opportunities for growth and development. Our hotel offers a unique blend of luxury and style, with five different Food & Beverage concepts to suit every need.
Key Responsibilities
- Prepare and present high-quality pastries and desserts that meet our guests' expectations
- Collaborate with the culinary team to ensure seamless service delivery
- Contribute to menu development and planning to stay ahead of industry trends
- Maintain high standards of food quality, safety, and presentation
About Andaz London Liverpool Street
Our hotel is located in the heart of vibrant East London, offering a diverse and inclusive work environment. We empower each colleague to be their authentic self, providing opportunities for growth and development.
Benefits
- 12 complimentary nights a year across Hyatt Hotels worldwide
- Discounted hotel stays across Hyatt not just for you but also your family and friends from the day you start
- Free meals on duty
- 50% discount on food and beverages when you dine as a guest at selected Hyatt Hotels
- Uniform provided and laundered complimentary
- Headspace membership and access to our Employee Assistance Programme
- Continuous learning and development opportunities to provide you with a clear career path as well as job promotion opportunities across Hyatt Hotels worldwide
Salary
The estimated salary for this role is £25,000 - £35,000 per annum, depending on experience.
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