**JOB DESCRIPTION** The Pastry Cook "A" is the specialist responsible for the production, quality, presentation, and overall management of all pastry, dessert, and bakery products offered in the restaurant, other dining venues, and hotel events. This role is highly demanding, as the individual is accountable for executing the entire production cycle, from recipe conceptualization to final plating, operating autonomously within their station. **ESSENTIAL FUNCTIONS:** 1\. Culinary Production and Execution * Full Preparation: Carry out the complete preparation of all menu desserts, event cakes, bakery items, and any assigned sweet or savory products under the pastry station. * Quality Control: Ensure maximum quality, flavor, texture, and presentation of all preparations, adhering to standardized recipes and service timelines. * Creativity and Trends: Propose new recipes, adapt seasonal desserts, and continuously pursue innovation in techniques and presentations to maintain an attractive offering. * À la Carte Service: Prepare and plate desserts during service (lunch or dinner) with the required speed and precision. * Special Requirements: Adapt recipes and preparations to accommodate guests' dietary restrictions and allergies (e.g., gluten-free, sugar-free, vegan, etc.). 2\. Operational Management and Administrative Control * Inventory and Storage: Monitor and manage the monthly inventory of pastry raw materials. * Requisitions and Orders: Prepare requisitions and orders for supplies (ingredients and tools) within budget and in coordination with the Executive Chef. * Organization: Plan weekly and daily production (mise en place and cold/hot production) to ensure smooth workflow without disruptions, given the absence of support staff. 3\. Hygiene and Safety * Area Sanitation: Maintain the pastry area, equipment, and utensils in perfect cleanliness and order. * Sanitary Standards: Strictly comply with all hygiene and food handling standards established by the hotel (Distintivo H or others) and local regulations. * Equipment Handling: Report any malfunctions or maintenance needs of pastry equipment (ovens, mixers, freezers, etc.). **POSITION SPECIFICATIONS** **EDUCATION**: Certificate, Degree, or Diploma in Pastry, Baking, or Culinary Arts (desirable). **TECHNICAL COMPETENCIES**: * Knowledge of hygiene practices. * High organizational ability and self-management of workload. * Precision, meticulousness, and attention to detail in execution and decoration. * Creativity and passion for innovation in pastry. **EXPERIENCE**: 3 years of verifiable experience as a Pastry Cook with high autonomy, preferably in high-volume or high-quality hotels or restaurants. **ADDITIONAL LANGUAGES:** Proficiency in Spanish, basic knowledge of English. **OTHER**: Flexible availability, knowledge of hygiene regulations, preparation and presentation of dishes, food preservation and refrigeration techniques, quality handling and controls. **MANAGERIAL RESPONSIBILITIES (OPTIONAL):** * This position does NOT directly supervise others. Hyatt Vacation Ownership is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.