Chef de Partie (Pastry)

AccorHotels Indonesia; Jakarta Selatan; On-site; IDR 133,920,000 - 200,880,000; Full time

Job summary

AccorHotels Indonesia is seeking a Chef de Partie (Pastry) to lead pastry production for our South Jakarta kitchen. You will craft pastries, desserts, breads to established recipes, maintain quality, portioning, and hygiene, and support smooth pastry operations.

You will set up mise en place, follow recipes and schedules, decorate confections to presentation standards, manage FIFO storage, supervise junior team members, and collaborate with other kitchen sections to deliver desserts for

Qualifications

• Prepare pastries, desserts, breads according to recipes and quality standards.
• Maintain consistent taste, presentation, and portion control.
• Uphold high standards of hygiene and food safety in the pastry kitchen.

Responsibilities

• 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.
• Decorate and finish cakes, pastries, and desserts to required standards.
• Ensure proper storage, labeling, dating, and rotation of ingredients using FIFO.
• Assist and guide junior team members in the Pastry Kitchen.
• Maintain cleanliness and organization of the pastry area.

Skills

Pastry skills

Dessert preparation

Team supervision

Tools

Ovens

Mixers

Provers

Job description

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

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&Inclusionfor Accor means welcoming each and everyoneandrespecting their differences by giving priority only to qualities andskills in extending employment and development opportunities. Our ambition is toprovide meaningful employment, a warm and welcoming culture, excellentworking conditions and to promote the development ofall people, including thosewith disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.

All Applicants must be legally entitled to live and work in Indonesia