Chef De Partie - Pastry

Pullman Jakarta Central Park is a 5 star hotel located in Podomoro City in West Jakarta adjacent to Central Park Mall, an international award winning shopping icon in Asia.

With 317 beautiful guestrooms & Suites, featuring an Executive Club Lounge, Collage All Day Dining serving International Cuisines, the cozy BUNK Lobby Lounge, 9 meeting & conference venues hosting up to 5.000 delegates, and the relaxing Fit & Spa, the hotel is ideal for business & leisure travelers with its pop-art interior design.

Main  Responsibilities 

Operation

•    Train and supervise the work of kitchen personnel in the respective sections

•    Ensure personal cleanliness and proper deportment of all team members

•    Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members

•    Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out

•    Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

•    Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

•    Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils 

•    Work closely with Executive Steward in maintaining the cleanliness of the kitchen

•    Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

•    Be well versed in hotel fire & life safety/emergency procedures

•    Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

•    Attend all briefings, meetings and trainings as assigned by management

•    Maintain a high standard of personal appearance and hygiene at all times

•    Perform other reasonable duties assigned by the assigned by the Management

•    Practice strict control on food portioning and wastage, thereby ensuring gross food profitability
 

Knowledge and Experience

•    Minimum Primary school education
•    Additional certification(s) from a reputable Culinary school will be an advantage
•    Minimum 2 years of relevant experience in a similar capacity
•    Good reading, writing and oral proficiency in English language
•    Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

•    Strong leadership, interpersonal and training skills
•    Good communication and customer contact skills 
•    Service oriented with an eye for details
•    Ability to work well in stressful & high-pressure situations
•    A team player & builder
•    A motivator & self-starter
•    Well-presented and professionally groomed at all times

•Employee benefit card offering discounted rates at Accor hotels worldwide.

•Develop your talent through Accor’s learning programs.

•Opportunity to grow within your property and across the world!

•Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.