R&D Cake & Pastry Innovator

Pt Karunia Artha Rahayu; Bekasi; On-site; IDR 223,200,000 - 446,400,000; Full time

Job summary

Jakarta Marriott Hotel Gelora is seeking an Executive Pastry Chef to lead daily pastry operations, supervise staff, and ensure quality and sanitation across all pastry areas. You will foster a cooperative team and uphold safety standards.

You will develop pastry menus, train staff, and manage budgets while delivering high-quality desserts for outlets and events. This role requires strong leadership and culinary excellence in a luxury hotel environment.

Qualifications

• High school diploma or GED with 4 years in culinary or pastry.
• Or 2-year degree with 2 years in culinary, F&B, or related field.

Responsibilities

• Lead and supervise pastry staff, ensuring quality and efficiency.
• Ensure sanitation and food safety standards across pastry areas.
• Develop pastry menus and decorative food displays.
• Oversee pastry preparation shift operations and staff development.
• Maintain product quality, consistency, and budget adherence.
• Mentor team and communicate performance expectations clearly.
• Collaborate with Executive Chef on menu development for pastry.

Skills

Pastry leadership

Team management

Culinary excellence

Food safety

Education

High school diploma or GED

2-year culinary degree

Job description

Executive Pastry Chef - Jakarta Marriott Hotel Gelora

Jakarta Pusat Marriott

Job Description

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** One Marriott Drive, Need Address, Jakarta Pusat 10270, Indonesia
VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading the Discipline Teams**
- Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
- Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Supervises pastry preparation shift operations.
- Communicates performance expectations in accordance with job descriptions for each position.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Represents the property in media events as needed.
- Facilitates pastry classes for customers and the community.
**Ensuring Culinary Standards and Responsibilities are Met**
- Develops, designs, or creates new ideas and items for pastry kitchen.
- Follows proper handling and right temperature of all food products.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Ensures employees maintain required food handling and sanitation certifications.
- Ensures compliance with all applicable laws and regulations regulations.
- Assists the Executive Chef with menu development associated with pastry.
- Operates and maintains all department equipment and reports malfunctions.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Assists in determining how food should be presented and creates decorative food displays.
**Ensuring Exceptional Customer Service**
- Monitors and provides service behaviors that are above and beyond for customer satisfaction.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Responds to and handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
**Maintaining Culinary Goals**
- Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals,