Pastry Sous Chef

Accor-Group (Jakarta, Jakarta, Indonesia)

DKI Jakarta, Indonesia

We are far more than a worldwide leader. We are more than 300,000 women and men placing people at the heart of what we do, and nurturing real passion for service and achievement beyond limits.

About this position

The Pastry Sous Chef at Novotel Jakarta Mangga Dua Square will assist the Executive Chef in managing the pastry kitchen operations, ensuring high standards of quality and creativity in pastry production while supervising the kitchen staff.

Responsibilities

• Assist the Executive Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations.
• Collaborate with the Executive Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions.
• Maintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards.
• Supervise chef de partie, pastry cooks, commis in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production.
• Assist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production.
• Oversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution.
• Collaborate with F&B Service teams to support pastry production for special events, including menu planning, preparation, and execution to meet event specifications and guest expectations.
• Ensure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations.
• Interact with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients.

Requirements

• Culinary degree or equivalent professional experience in pastry arts.
• Minimum of 3-5 years of experience in a midscale hotel or restaurant pastry kitchen, with at least 1-2 years in a supervisory role.
• Strong knowledge of pastry techniques, flavor combinations, and presentation skills.