Pastry Chef de Partie: Desserts & Bakery Craft

Mercure Hotels; Jakarta Selatan; On-site; IDR 66,960,000 - 133,920,000; Full time

Job summary

Mercure Jakarta Gatot Subroto is seeking a Chef de Partie (Pastry) to join our Pastry Kitchen. You will prepare a wide range of pastries, desserts, breads, and bakery products according to recipes and quality standards, ensuring consistency in taste, texture and presentation.

You will maintain mise en place, follow recipes and schedules, assist in creating new items, decorate finished goods, and ensure proper storage and hygiene according to HACCP and hotel policies.

Qualifications

• Prepare and produce pastries, cakes, desserts, breads and bakery products according to recipes and standards.
• Ensure pastry products have consistent quality, taste, texture, portions and presentation.
• Maintain mise en place and ensure ingredients, equipment and workstations are ready for production.
• Follow standardized recipes, production schedules and portion-control procedures.
• Assist in developing and presenting new pastry items under supervision.
• Decorate and finish cakes and desserts to required standards.
• Ensure proper storage, labeling, dating and FIFO rotation of ingredients and products.
• Monitor quality and freshness of ingredients and report issues.

Responsibilities

• Prepare and produce pastries, cakes, desserts, breads, viennoiseries, cookies, and other bakery products according to recipes and established standards.
• Ensure pastry products have consistent quality, taste, texture, 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 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 equipment.
• Maintain high standards of food hygiene, sanitation, and personal grooming in accordance with hotel policies and food safety regulations.
• Keep pastry section, equipment, utensils, refrigerators, and storage areas clean and organized.
• Minimize food waste through proper prep, storage, portion control, and utilization of ingredients.
• Monitor stock levels of pastry ingredients and communicate replenishment needs to 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.

Job description

Mercure Jakarta Gatot Subroto is seeking a Chef de Partie (Pastry) to join our Pastry Kitchen. You will prepare a wide range of pastries, desserts, breads, and bakery products according to recipes and quality standards, ensuring consistency in taste, texture and presentation.

You will maintain mise en place, follow recipes and schedules, assist in creating new items, decorate finished goods, and ensure proper storage and hygiene according to HACCP and hotel policies.