Pastry Chef

General Requirements:

• D3 / S1 majoring in Hotel or Pastries
• Have a minimum of 3 years in Pastry & Bakery
• Have a basic knowledge on HACCP production planning organisation problem solving staff managing dan time management
• Have interpersonal and high leadership abilities and is able to problemsolve and analyse
• Knows basic Ms. Office and ERP
• Ready to work longhours / public holidays

Aim of position:

Responsible for product quality inventory and cost control as well as the organization of human capital for Pastry in order to increase sales and customer satisfaction.

Duties and responsibilities:

• Reporting to Production Manager GM
• Must be able to make several creations of French Pastries & Desserts and other cakes.
• Ensure quality and consistency of food preparation taste appearance portioning cleanliness & sanitation of kitchen area as well as equipment and grooming
• Analyze raw material needs
• Know pastry trends consumer tastes as well as specialty ingredients and how to process them
• Responsible for planning organizing and supervising the work of all pastry kitchens in the center and outlets.
  
• Attent to product quality in accordance with applicable SOPs
• Must conduct briefings meetings and training of all pastry teams both at the center and at outlets
• Pay attention to pastry machines and supporting tools
• Perform problem solving if there are obstacles in pastry operations
• Administering attendance and work schedules of the pastry team
• Make stocktaking reports and outlet visits
• Record cash and report to the finance department
• Pay attention to the needs of human resources stationery and CS in pastry
• Coordinate with Operational Manager Supervisors and other Departments

Salary is given in Net
Only BPJSTK is covered BPJSKS is replaced with a 1 year medical claim reimbursement for 1 year

Remote Work :

No