Chef de Partie (Pastry)

Mercure Hotels; Jakarta Selatan; On-site; IDR 66,960,000 - 133,920,000; Full time

Job summary

Mercure Jakarta Gatot Subroto is seeking a Chef de Partie (Pastry) to join our Pastry Kitchen. You will prepare a wide range of pastries, desserts, breads, and bakery products according to recipes and quality standards, ensuring consistency in taste, texture and presentation.

You will maintain mise en place, follow recipes and schedules, assist in creating new items, decorate finished goods, and ensure proper storage and hygiene according to HACCP and hotel policies.

Qualifications

• Prepare and produce pastries, cakes, desserts, breads and bakery products according to recipes and standards.
• Ensure pastry products have consistent quality, taste, texture, portions and presentation.
• Maintain mise en place and ensure ingredients, equipment and workstations are ready for production.
• Follow standardized recipes, production schedules and portion-control procedures.
• Assist in developing and presenting new pastry items under supervision.
• Decorate and finish cakes and desserts to required standards.
• Ensure proper storage, labeling, dating and FIFO rotation of ingredients and products.
• Monitor quality and freshness of ingredients and report issues.

Responsibilities

• Prepare and produce pastries, cakes, desserts, breads, viennoiseries, cookies, and other bakery products according to recipes and established standards.
• Ensure pastry products have consistent quality, taste, texture, and presentation.
• Prepare mise en place and ensure all ingredients, equipment, and workstations are ready for daily production.
• Follow standardized recipes, production schedules, and portion-control procedures.
• Assist in developing and presenting new pastry items under the direction of the Pastry Chef or Executive Chef.
• Decorate and finish cakes, pastries, desserts, and other products to the required presentation standards.
• Ensure proper storage, labeling, dating, and rotation of ingredients and finished products using FIFO principles.
• Monitor the quality and freshness of ingredients and report any issues to the Pastry Chef.
• Operate pastry kitchen equipment safely and correctly, including ovens, mixers, proofers, refrigerators, freezers, and other equipment.
• Maintain high standards of food hygiene, sanitation, and personal grooming in accordance with hotel policies and food safety regulations.
• Keep pastry section, equipment, utensils, refrigerators, and storage areas clean and organized.
• Minimize food waste through proper prep, storage, portion control, and utilization of ingredients.
• Monitor stock levels of pastry ingredients and communicate replenishment needs to supervisor.
• Assist with daily and periodic inventory of pastry ingredients, products and equipment.
• Coordinate with other kitchen sections to ensure timely preparation of desserts and pastry items.

Job description

Company Description

Mercure Jakarta Gatot Subroto

Novelty among the top-notch properties of south Jakarta. Conveniently located in the golden triangle area of business, Gatot Subroto. Accessible via Jl. Gatot Subroto and Jl. Kapten Tendean, with direct access to Jakarta inner ring road highway, 10 minutes to Whoosh Halim Station, close to diplomatic establishments and only 35 minutes drive from Soekarno Hatta International Airport. Providing 403 modern and superbly designed rooms, overlooking the glamorous urban scenery, ensuring comfort and serenity.

Beyond its prime location, city views, and modern facilities, the hotel is committed to sustainability through its partnership with Green Key. It supports eco-friendly practices in water, energy, waste, cleaning, and sustainability education.

Job Description

The Chef de Partie (Pastry) is responsible for preparing and producing a wide range of pastries, desserts, breads, and bakery products according to established recipes and quality standards. The position ensures consistency in taste, presentation, portioning, hygiene, and overall product quality while supporting the smooth operation of the Pastry Kitchen.

Qualifications

Key Responsibilities

• Prepare and produce pastries, cakes, desserts, breads, viennoiseries, cookies, and other bakery products according to recipes and established standards.


• Ensure all pastry and bakery products are prepared with consistent quality, taste, texture, portion size, and presentation.


• Prepare mise en place and ensure all ingredients, equipment, and workstations are ready for daily production.


• Follow standardized recipes, production schedules, and portion-control procedures.


• Assist in developing and presenting new pastry and dessert items under the direction of the Pastry Chef or Executive Chef.


• Decorate and finish cakes, pastries, desserts, and other products to the required presentation standards.


• Ensure proper storage, labeling, dating, and rotation of ingredients and finished products using FIFO principles.


• Monitor the quality and freshness of ingredients and report any issues to the Pastry Chef.


• Operate pastry kitchen equipment safely and correctly, including ovens, mixers, proofers, refrigerators, freezers, and other specialized equipment.


• Maintain high standards of food hygiene, sanitation, and personal grooming in accordance with hotel policies and food safety regulations.


• Ensure the pastry section, equipment, utensils, refrigerators, and storage areas are kept clean and organized at all times.


• Minimize food waste through proper preparation, storage, portion control, and utilization of ingredients.


• Monitor stock levels of pastry ingredients and communicate replenishment requirements to the Pastry Chef or relevant supervisor.


• Assist with daily and periodic inventory of pastry ingredients, products, and equipment.


• Coordinate with other kitchen sections to ensure timely preparation of desserts and pastry items for restaurants, banquets, events, and other outlets.


• Assist in preparing special orders, VIP amenities, celebrations, weddings, and other functions as required.


• Support and guide Commis Chefs and other junior team members in the Pastry Kitchen.


• Maintain consistent production standards during busy periods and ensure all orders are completed on time.


• Follow all hotel policies, Standard Operating Procedures (SOPs), HACCP requirements, health and safety regulations, and fire safety procedures.


• Report equipment malfunctions, maintenance issues, shortages, or food safety concerns to the Pastry Chef.


• Perform other duties assigned by the Pastry Chef, Executive Chef, or management.

Additional Information

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.