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.