Chef Pastry

Accorhotel; Indonesia; On-site; IDR 66,960,000 - 122,760,000; Full time

Job summary

Accorhotel membuka posisi Chef Pastry di properti hotel premium kami. Tugas utama meliputi menjaga standar tinggi persiapan, presentasi, dan higiene kitchen sesuai pedoman ACCOR. Kandidat diharapkan bisa memimpin tim saat diperlukan, serta menjaga kualitas hidangan secara konsisten.

Pengalaman di brand mewah akan sangat membantu, dilengkapi sertifikat kuliner relevan dan kemampuan bahasa Inggris yang baik. Peran ini untuk kerja penuh waktu di Indonesia dengan penempatan di dapur pastry hotel.

Qualifications

• Pengalaman 1–2 tahun di posisi yang sama.
• Pengalaman di brand bintang 5 / luxury akan menjadi nilai tambah.
• Sertifikat kuliner dari sekolah kuliner terkemuka adalah keuntungan.
• Penguasaan bahasa Inggris dengan baik.
• Kemampuan memimpin dan bekerja dalam tim.

Responsibilities

• Menjaga standar tinggi dalam persiapan, pelayanan, dan higiene di dapur terkait.
• Memimpin tim saat sous-chef berhalangan hadir untuk menjaga kelancaran operasional.
• Menjaga kebersihan dan sanitasi sesuai standar ACCOR Safe Food.
• Memantau alur kerja, koordinasi antar departemen, dan komunikasi antar dapur.
• Kontrol porsi, penyimpanan, dan pengurangan limbah sesuai resep.
• Memastikan kualitas rasa, suhu, dan penyajian hidangan konsisten.

Skills

Leadership

English proficiency

Team player

Quality control

Attention to detail

Job description

Chef Pastry

Perusahaan : Accorhotel Jenis Pekerjaan : Full-Time Indonesia

Deskripsi Pekerjaan - Chef Pastry

Company Description

Welcome to Pullman Lombok Merujani Mandalika Beach Resort. Our world is your playground. Accor’s first premium-scale resort in Lombok, With257 rooms, suites and villas—many with private pools—merge island tradition and sophisticated contemporary style. Overlooking the endless Indian Ocean or the lush gardens, in perfect harmony with their surroundings. Dining at Pullman Lombok Mandalika is conceived to energize the body, inspire the mind and spark the palate. Two restaurants—including Sgara, the finest seafood restaurant in Lombok—and two bars serve food and drink blending the best of local and global influences. All set around our free-form pool, all with a backdrop of inspiring ocean views. At Pullman Lombok, you’re free to do as much as you like. Or as little. The Pullman SPA creates personalized therapies for peace of mind, body and soul. Pristine beaches nearby are a hub for surfers and snorkelers. Unlock your potential on guided running trails, putting you in touch with the island environment—and your inner self. And motor races at Pertamina Mandalika International Street Circuit are just a few minutes’ drive away.

Job Description

Job Purpose

To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management. Chef de Partie might take charge the Sous Chef Kitchen operation when the Sous Chef is on leave or absent from work / ensure consistency in the food quality, taste and presentation.

Responsibilities

ATTITUDE

• To reflect the ACCOR philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
• To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
• To take pride in personal appearance for personal hygiene and uniform

OPERATION

• To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision
• To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards
• To constantly check the quality of food prepared with regard to taste and temperature
• To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
• To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage
• To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
• Ensures smooth and effective communication among the kitchens and with other departments
• To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications
• To constantly be alert on freshness, presentations and temperature of food served
• To check with on set-up prior to operations
• To implement with Sous Chef logbook for his section with a standard report form to be sent to the Executive Chef’s office daily
• Updates menu recipe cards and menu planning for promotions

HYGIENE AND SANITATION

• To fully understand the guidelines set by ACCOR Safe Food and Hygiene Standards
• Lease and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
• To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported, and disciplinary action should be taken
• Ensures that staffs follow the hygiene and sanitation procedures when handling food / equipment / utensils.
• To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitized as per ACCOR Safe Food and Hygiene Standards
• To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
• To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
• To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis.

STAFFING

• To report to the Executive Chef / Chef de Cuisine / Sous Chef on all staff and operation matters
• To monitor staff schedules and ensure punctuality at work
• To report all complains to the Executive Chef / Chef de Cuisine / Sous Chef
• To provide the necessary assistance / support to staff and Executive Chef / Chef de Cuisine / Sous Chef to their goals

COST CONTROL

• Ensures food portioning, serving, requisitions / receiving from stores are properly controlled

Qualifications

Profile

Knowledge and Experience

• Preferably have 1 – 2 years experience in the same positions
• 5 stars & Luxury brand experience will be beneficial
• Additional certification(s) from a reputable Culinary school will be an advantage
• Solid understanding of food safety, hygiene standards and kitchen operational procedure
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times
• Flexible and adaptable to different working locations
• Computer knowledgeable
• Finance knowledgeable

Additional Information

• Possess skills of leadership, developing, strategic thinking, problem solver.
• Excellent communication.
• Results and service oriented with an eye for details.
• Ability to multi-task, work well in stressful & high-pressure situations.
• A team player & builder.
• A motivator & self-starter.
• Well-presented and always professionally groomed.