Pastry Chef - Gran Melia Jakarta

Job Descriptions

• Supervise daily pastry and bakery operations, ensuring consistent quality and presentation.
• Assist in developing and creating desserts, pastries, breads, and seasonal specialties.
• Ensure all pastry products meet established recipes, portion sizes, and presentation standards.
• Lead, train, and support the pastry team to maintain efficient kitchen operations.
• Monitor ingredient inventory, stock rotation, and food costs to minimize waste.
• Coordinate pastry production for restaurants, banquets, events, and special guest requests.
• Maintain high standards of food safety, hygiene, and HACCP compliance.
• Ensure proper use and maintenance of pastry equipment and work areas.
• Support the Executive Chef in menu planning, recipe development, and continuous product improvement.

Job Requirements

• Diploma or degree in Culinary Arts, Pastry, Bakery, or a related field.
• Minimum 2 years of experience in a similar role, preferably in a 4- or 5-star hotel.
• Strong knowledge of pastry and bakery techniques, dessert preparation, and current pastry trends.
• Good understanding of food safety, hygiene, and HACCP standards.
• Proven leadership skills with experience in supervising and developing a pastry team.
• Creative, detail-oriented, and committed to maintaining high-quality standards.
• Good knowledge of food cost control, inventory management, and kitchen operations.
• Strong organizational, communication, and time management skills.
• Good command of English and Bahasa Indonesia.