Pastry Sous Chef

Novotel Jakarta Mangga Dua Square, premium midscale hotel located in North Jakarta business and entertainment district. The hotel's 362 guest rooms are equipped with its rejuvenated Olympic size swimming pool that will provide the guest with the best experience stay. For array of international buffet selections, Food Exchange offers social dining experience. While for your meeting and social events, our 2 ballrooms and 23 meeting rooms can host up to 1,800 delegates.
ibis Styles Jakarta Mangga Dua Square is a stylish economy hotel with unique and vibrant design. Our 211 dynamic rooms allow the guest to sleep with comfort, while enjoying affordable culinary selections at sTREATs Restaurant. The hotel is 5 minutes to Jakarta Kota Train Station, 10 minutes to JIExpo Kemayoran or Ancol Dreamland and 30 minutes to Soekarno-Hatta International Airport. For meeting and event, we provide 3 Milky Way rooms that can be combined into a large ballroom for 500 delegates.

• Assist the Executive Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations.
• Collaborate with the Executive Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions.
• Maintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards.
• Supervise chef de partie, pastry cooks, commis in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production.
• Assist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production.
• Oversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution.
• Collaborate with F&B Service teams to support pastry production for special events, including menu planning, preparation, and execution to meet event specifications and guest expectations.
• Ensure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations.
• Interact with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients.

• Culinary degree or equivalent professional experience in pastry arts.
• Minimum of 3-5 years of experience in a midscale hotel or restaurant pastry kitchen, with at least 1-2 years in a supervisory role.
• Strong knowledge of pastry techniques, flavor combinations, and presentation skills. Ability to work under pressure and manage multiple tasks simultaneously.
• Demonstrated creativity in pastry design and a passion for innovation.
• Proven ability to lead, motivate, and develop a team, with excellent communication and interpersonal skills.
• Meticulous attention to detail and commitment to maintaining the highest standards of quality.
• Availability to work various shifts, including weekends and holidays, as required.