Pastry Chef Duties and Responsibilities:- Manages all day-to-day operations of the pastry and bakery section of the kitchen.- Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.- Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, doughnuts, cake, etc.- Able to develop, designs, or creates new ideas and items for Pastry Kitchen.- Create new and exciting desserts to renew hotels menus and engage the interest of customers- Ensure excellent quality throughout the dessert offerings.- Follows proper handling and right temperature of all food products.- Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.- Coordinates activities of cooks and workers engaged in food preparation.- Supervise and coordinate all pastry and dessert preparation and presentation.- Checks the quality of raw and cooked food products to ensure that standards are met.- Assists in determining how food should be presented and creates decorative food displays.- Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.- Check quality of material and condition of equipment and devices used for cooking.- Report all equipment problems and maintenance issues, known safetyhazards, or unsafe practices and procedures to supervisor immediately.- Attends all scheduled employee meetings and brings suggestions for improvement.- Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively- Able to recognize superior quality products, presentations and flavors.- Ensures compliance with all applicable laws and regulations.- Operates and maintains all department equipment and reports malfunctions.- Maintains cleanliness and organization in all work areas.- Encourages and builds mutual trust, respect, and cooperation among team members.- Serves as a role model to demonstrate appropriate behaviors.- Ensure compliance with food hygiene and Health and Safety standards.- Guide and motivate pastry assistants and bakers to work more efficiently.- Maintain a lean and orderly cooking station and adhere to health and safety standards.- Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.Prerequisites:- Good knowledge of different types of pastry, dessert, cake decorating.- Posses professional disposition with good communication and interpersonal skills.- Ability to work a variety of shifts including weekends, days, afternoons and evenings.- Positive attitude and Good communication skills.**Education**:High school diploma or 3 years experience in the 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.**Experience**:Minimum of 3 years of experience in pastry cooking or Pastry Chef Experience with high volume food production.**Job Types**: Full-time, ContractContract length: 12 months**Salary**: Rp350,000,000 - Rp400,000,000 per month**Experience**:- pastry / baking: 3 years (required)
