Pastry Chef de Partie: Craft Desserts & Cakes

Mercure Hotels; Serpong Utara; On-site; IDR 90,000,000 - 140,000,000; Full time

Job summary

Mercure Serpong Alam Sutera is seeking a Chef de Partie (Pastry) to lead the pastry section. You will oversee daily pastry operations, ensuring high-quality desserts, pastries, and baked goods, while supervising junior staff and maintaining HACCP standards.

Ideal candidates have 2–3 years in pastry in a hotel setting and strong skills in decoration, production planning, and cost control. Experience with seasonal menus is a plus.

Qualifications

• 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.

Responsibilities

• 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.

Skills

Pastry production

Pastry decoration

Leadership

Time management

Education

Diploma or Certificate in Culinary Arts, Pastry & Bakery

Job description

Mercure Serpong Alam Sutera is seeking a Chef de Partie (Pastry) to lead the pastry section. You will oversee daily pastry operations, ensuring high-quality desserts, pastries, and baked goods, while supervising junior staff and maintaining HACCP standards.

Ideal candidates have 2–3 years in pastry in a hotel setting and strong skills in decoration, production planning, and cost control. Experience with seasonal menus is a plus.