**Description:** The Pastry & Bakery Chef will work closely with the Executive Sous Chef and, in their absence, will oversee the culinary operations to maintain and enhance the quality of our offerings. Key Responsibilities: The Pastry and bakery Chef should possess creativity, a vision for excellence, and experience in kosher gastronomy. They must demonstrate a passion for creating unforgettable dessert experiences. The Chef will collaborate with the Executive Chef on menu development, culinary innovation, and food presentation, ensuring our dishes are creative, on-trend, and aligned with guest preferences. The ideal candidate will deeply understand kosher dietary laws and have a strong passion for high-end pastry and bakery creations. They should be able to craft exquisite and innovative desserts. This role requires innovation, precision, and strong leadership skills to manage a pastry kitchen effectively. Additionally, the Pastry & Bakery Chef will be responsible for recruiting, training, and developing new team members, establishing policies and procedures, purchasing operating equipment, and implementing marketing strategies for the restaurant. **Responsibilities include but not limited to:** + Design and execute a diverse pastry and bakery menu, incorporating international influences while adhering to kosher guidelines. + Ensure all baking and pastry operations follow kosher dietary laws, including ingredient sourcing, equipment usage, and preparation methods. + Prepare, bake, and present artisan breads, viennoiseries, cakes, plated desserts, and pastries consistently and excellently. + Stay updated with global pastry trends, integrating modern techniques and innovative flavors into the menu. + Select high-quality, fresh, and kosher-certified ingredients while maintaining inventory control and minimizing waste. + Maintain an organized, clean, and efficient pastry kitchen and ensure compliance with food safety and kosher regulations. + Train and supervise pastry team members, fostering a culture of excellence, teamwork, and continuous learning. + Substantial plating and presentation skills with attention to detail and aesthetics. + Execute all food production and plating efficiently and promptly to meet and exceed guest expectations. + Communicate daily with the Executive Chef and Executive Sous Chef regarding any unique details or instructions related to the kitchen operations. + Assume full responsibility for kitchen operations without the Executive Chef and Executive Sous Chef. + Ensure that all food products are consistently of high quality in presentation and taste, prepared as ordered, and delivered to designated areas within the expected timeframe. + Complete all necessary preparations for the next day to meet the cooks' needs in the required quantity and expected quality. + Ensure that all menu items are prepared in sufficient quantity and of the expected quality at all times. + Oversee daily kitchen operations, including training and supervising sous chefs and cooks. + Prepare and order all menu items, and implement inventory systems to maintain appropriate stock levels. + Efficiently manage food and labor costs by controlling inventory and minimizing waste. + Implement cost control measures and strategies to enhance revenue + Create and maintain staffing schedules to ensure appropriate coverage at all times. + Ensure compliance with all safety and sanitation policies within the department. + Lead and manage a team of chefs and kitchen staff, providing guidance, training, and opportunities for professional development. + Collaborate closely with other departments to ensure effective coordination of culinary operations. + Stay informed about global, local, and new techniques to develop innovation and continuous improvements. + Address any food-related issues or complaints quickly and effectively, offering solutions to ensure guest satisfaction. **Maintain procedures:** 1. Ensure the security and proper storage of F&B and Beverage products, inventory, and equipment. 2. Maintain proper food handling procedures for all staff members, including personnel assisting on all production lines. 3. Ensure that all food products are prepared to maintain our quality standards consistently at all times. 4. Train and develop the staff to improve food quality, enhance presentations, and improve productivity. 5. Consistently maintain camaraderie and professional etiquette with peers at all times. **Qualifications:** **Requirements:** + A minimum of 10 years in the culinary industry and 6 years of previous experience in management. + Proven experience as a Pastry & Bakery Chef in fine dining, luxury hotels, or high-end bakeries. + Expertise in kosher baking and pastry techniques, including dairy and pareve dessert preparation. + A strong knowledge of French, Italian, and Mediterranean pastry traditions, as well as modern and contemporary dessert styles. + Creative flair in dessert plating, chocolate work, sugar art, and laminated dough techniques. + Ability to manage a fast-paced kitchen while maintaining high-quality standards. + Strong leadership, communication, and organizational skills. + A Culinary degree or pastry certification is preferred. + Experience working with a mashgiach (kosher supervisor) is a plus. + Knowledge of implementing new food concepts and menus. + Customer interaction skills to explain dishes and offer recommendations. + Culinary education and/or on-the-job training, as well as independent restaurant experience. + Possess strong leadership, communication, organization, and relationship skills. + Excellent verbal and written communication skills.  + Microsoft Office products; Word, Excel, PowerPoint, and Outlook.  + Embrace Technology – continually learn, adapt, and master the new operating system. + Ability to analyze and interpret an F&B P&L statement. + Geographic and schedule flexibility preferred + A genuine desire to exceed guest expectations in a fast-paced customer service environment **Education** + Candidates must have either a high school diploma to be considered for this position. + A two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field from an accredited university. + Experience in culinary, food and beverage, or a related professional area, is required. **Primary Location:** Caribbean Islands-AW-Palm Beach **Organization:** Hyatt Regency Aruba Resort, Spa and Casino **Pay Basis:** Hourly **Job Level:** Full-time **Job:** Culinary **Req ID:** PAL001014 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.