Chef de Partie – Pastry

Accor; Tangerang; Vor Ort; IDR 120.000.000 - 180.000.000; Vollzeit

Zusammenfassung

Mercure Serpong Alam Sutera, part of the Accor network, seeks a skilled Chef de Partie (Pastry) to lead pastry production in a busy hotel kitchen. You will oversee daily pastry operations, ensure high-quality desserts, and supervise junior pastry staff while upholding HACCP and hygiene standards.

Join our culinary team to contribute to menu development, control food costs, and delight guests across restaurant and banquet service in a vibrant Alam Sutera setting.

Qualifikationen

• Diploma or Certificate in Culinary Arts, Pastry & Bakery, or related field preferred.
• Minimum 2–3 years of experience as a Chef de Partie Pastry in a hotel or restaurant.
• Strong pastry production knowledge including cakes, desserts, pastries, bread.
• Knowledge of baking techniques, dessert decoration, chocolate work, sugar work is an advantage.
• HACCP or Food Safety Certification preferred.
• Good understanding of food cost control, portioning, and inventory management.
• Strong leadership and supervisory abilities.

Aufgaben

• Oversee daily pastry operations and ensure high-quality pastries.
• Prepare, bake, and present pastries according to recipes and standards.
• Supervise junior pastry staff and apprentices.
• Ensure HACCP compliance and maintain hygiene.
• Coordinate with kitchen sections for smooth service.
• Monitor production and inventory to control costs.
• Assist in menu development and seasonal dessert ideas.

Kenntnisse

Leadership

Team supervision

Pastry decoration

Attention to detail

Time management

Ausbildung

Diploma or Certificate in Culinary Arts, Pastry & Bakery

Jobbeschreibung

Located in the heart of Alam Sutera, Mercure Serpong Alam Sutera is situated between EMC Hospital and Living World Shopping Mall, at the center of the lifestyle, entertainment and gastronomical hub. Our 171 stylish rooms and modern facilities make our hotel ideal for both business and leisure travellers.

Discover Alam Sutera, well known as the best town for cycling and jogging with a green and healthy environment. Explore the culinary indulgence, entertainment and shopping experience, such as Flavor Bliss, Living World, IKEA, and Mall @Alam Sutera.

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world were life beats faster.

Job Description

The Chef de Partie (Pastry) is responsible for overseeing the daily operations of the pastry section, ensuring the consistent preparation, production, and presentation of high-quality pastries, desserts, cakes, and bakery products in accordance with hotel standards. The role includes supervising junior pastry staff, maintaining food safety and hygiene standards, controlling food costs, and contributing to menu development while delivering exceptional guest satisfaction.

Pastry Preparation & Production

Prepare, bake, and present pastries, desserts, cakes, bread, and other pastry products according to hotel recipes and quality standards.

Ensure all pastry products are prepared consistently, attractively, and served on time.

Monitor the quality, taste, texture, freshness, and presentation of all pastry items before service.

Maintain mise en place and ensure readiness for all meal periods, buffets, banquets, and special events.

Assist in developing seasonal desserts, special promotions, and new pastry creations.

Ensure proper portioning, decoration, and finishing of all pastry products.

Manage the assigned pastry section efficiently during daily operations.

Supervise, train, and support Commis Pastry Chefs and pastry apprentices.

Coordinate with other kitchen sections to ensure smooth daily operations and service.

Maintain cleanliness and organization of workstations, equipment, and storage areas.

Ensure proper use, cleaning, and maintenance of pastry equipment and tools.

Monitor daily production requirements to ensure sufficient stock for restaurant, banquet, and other hotel operations.

Food Safety & Hygiene

Comply with HACCP, food safety regulations, and hotel hygiene standards.

Monitor proper storage, labeling, rotation (FIFO), and temperature control of ingredients and finished products.

Ensure proper handling and storage of perishable ingredients, including dairy products, eggs, cream, and other temperature-sensitive items.

Ensure personal hygiene and sanitation standards are maintained by all team members.

Participate in food safety audits and inspections.

Inventory & Cost Control

Monitor stock levels and inform supervisors of purchasing requirements.

Minimize food waste through proper portion control, production planning, and stock management.

Assist in inventory counts and food cost control initiatives.

Ensure efficient utilization of ingredients to achieve food cost targets.

Monitor the quality and usage of raw materials to minimize unnecessary wastage.

Ensure pastry recipes and standard portions are consistently followed.

Teamwork & Communication

Foster a positive and collaborative working environment.

Participate in daily briefings and departmental meetings.

Communicate effectively with other kitchen sections and service teams to ensure smooth operations and guest satisfaction.

Coordinate pastry requirements for special events, functions, and guest requests.

Assist colleagues during busy periods when required.

Health & Safety

Follow all workplace health and safety procedures.

Report maintenance issues, equipment malfunctions, and safety hazards promptly.

Ensure safe handling of pastry equipment, ovens, mixers, knives, and other kitchen tools.

Ensure proper handling of hot surfaces, electrical equipment, and hazardous materials.

Maintain a safe and organized working environment at all times.

Qualifications

Qualifications & Experience

Diploma or Certificate in Culinary Arts, Pastry & Bakery, or a related field is preferred.

Minimum 2–3 years of experience as a Chef de Partie Pastry or strong Demi Chef de Partie Pastry in a hotel or restaurant.

Strong knowledge of pastry and bakery production, including cakes, desserts, pastries, bread, and other baked goods.

Knowledge of baking techniques, dessert decoration, chocolate work, and basic sugar work is an advantage.

HACCP or Food Safety Certification is preferred.

Good understanding of food cost control, portioning, and inventory management.

Basic computer skills are an advantage.

Excellent pastry preparation, baking, and decoration skills.

Strong knowledge of pastry ingredients, recipes, and production techniques.

Strong leadership and supervisory abilities.

Ability to work efficiently under pressure in a fast-paced environment.

Good organizational and time management skills.

Creativity and attention to detail, with a strong commitment to quality and presentation.

Strong communication and teamwork skills.

Flexibility to work shifts, weekends, and public holidays.

Additional Information

Your team and working environment:

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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.