Pastry Sous Chef

Hyde is embracing an evolved brand identity that is all about a festival vibe with music at its core. Hyde perfectly balances an elevated bohemian-chic aesthetic with a youthful, laidback ambience. The spaces are defined by vibrant colors and are designed to encourage serendipitous connections and new discoveries around every corner.  Hyde is all about the freedom and personal discovery that comes with great music, time with friends and connecting with something bigger.

Hyde is part of Ennismore, a creative hotel group rooted in cultures and destinations, with a global portfolio of brands. Ennismore is a joint venture with Accor, founded in 2021.

And now, Hyde is making its big debut in Mexico bringing the music and festival spirit to Mexico City.

The Pastry Sous Chef is responsible for supporting the Executive Chef in the supervision, coordination and execution of the pastry operation, ensuring quality, creativity, presentation and consistency across all desserts, bakery items, pastries, amenities and special preparations throughout the hotel.

Key Responsibilities

• Supervise the preparation and presentation of desserts, pastries, bakery items and amenities according to Hyde standards.
• Ensure proper mise en place, daily production, organization, cleanliness and smooth operation of the pastry area.
• Support the development of recipes, menus, specials, events and culinary experiences.
• Guide and support Pastry team members, promoting discipline, quality, consistency and teamwork.
• Control portions, waste, inventories, product rotation and the proper use of ingredients and equipment.
• Ensure compliance with hygiene, food safety, food handling and procedures.
• Review product quality, freshness, flavor, texture and presentation before service.
• Support ordering, receiving and proper storage of pastry ingredients and supplies.
• Report maintenance needs, product shortages, quality deviations or operational issues to the direct supervisor.
• Perform any other pastry or culinary-related duties as assigned.

• Previous experience as Pastry Sous Chef, Pastry Chef de Partie or similar role, preferably in hotels, upscale restaurants, lifestyle or luxury hospitality.
• Culinary or Pastry Arts education preferred.
• Strong knowledge of pastry, bakery, desserts, chocolate, plated desserts and production techniques.
• Knowledge of hygiene, food safety, food handling and procedures.
• Ability to lead, train and support pastry team members in a fast-paced operation.
• Strong attention to detail, creativity, organization and consistency.
• Ability to manage mise en place, production planning, portions, waste and basic inventory control.
• Professional, proactive and team-oriented attitude.
• Availability to work flexible schedules, including weekends and holidays.
• English desirable.

What's in it for you... 

• The opportunity to join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team that’s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.
• A competitive package and plenty of opportunity for development.
• Discounts across the entire Ennismore family of brands.