Pastry Chef de Partie — Dessert Production Lead

AccorHotels Indonesia; Batuceper; Vor Ort; IDR 90.000.000 - 150.000.000; Vollzeit

Zusammenfassung

Mercure Serpong Alam Sutera, part of the AccorHotels Indonesia network, is seeking a Chef de Partie (Pastry) to oversee daily pastry operations, ensure quality, and lead junior pastry staff. You will maintain high hygiene standards, manage costs, and contribute to pastry menu development for guests and events.

The role requires 2–3 years in pastry, strong leadership, and a solid understanding of HACCP. Flexibility to work shifts is essential in a busy hotel kitchen.

Qualifikationen

• Diploma or Certificate in Culinary Arts, Pastry & Bakery preferred.
• Minimum 2–3 years of experience as Chef de Partie Pastry in hotel/restaurant.
• Strong pastry and bakery production knowledge, including cakes and desserts.
• Leadership and supervisory abilities are required.
• HACCP or Food Safety Certification is preferred.

Aufgaben

• Prepare, bake, and present pastries, desserts, cakes, bread, and other pastry products according to hotel recipes and standards.
• Monitor quality, taste, texture, freshness, and presentation of pastry items.
• Maintain mise en place and readiness for service, buffets, and events.
• Develop seasonal desserts and new pastry creations; assist with menu development.
• Supervise Commis Pastry Chefs and apprentices; coordinate with other kitchen sections.

Kenntnisse

Leadership

Teamwork

Creativity

Time management

Attention to detail

Communication

Pressure handling

Ausbildung

Diploma or Certificate in Culinary Arts, Pastry & Bakery

HACCP Certification

Jobbeschreibung

Mercure Serpong Alam Sutera, part of the AccorHotels Indonesia network, is seeking a Chef de Partie (Pastry) to oversee daily pastry operations, ensure quality, and lead junior pastry staff. You will maintain high hygiene standards, manage costs, and contribute to pastry menu development for guests and events.

The role requires 2–3 years in pastry, strong leadership, and a solid understanding of HACCP. Flexibility to work shifts is essential in a busy hotel kitchen.