Pastry Chef - DoubleTree Hilton Bintaro Jaya

Job Description - Pastry Chef - Double Tree by Hilton Jakarta Bintaro Jaya (HOT0C36N)

Job Description

Pastry Chef – Double Tree by Hilton Jakarta Bintaro Jaya (Job Number: HOT0C36N)

Double Tree by Hilton Jakarta Bintaro Jaya Exchange Boulevard Bintaro Jaya, Blok 0-2, Bintaro Jaya, sektor VII Tangerang 15227

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, Double Tree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we’re here: to delight our guests, Team Members, and owners alike.

A Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Master Pastry Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery as assigned by the Master Pastry Chef. He/she will assume the responsibility for the “on the job” training function.

As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards:

• Assist the Master Pastry Chef with the planning of dessert menus and food promotions.
• Control standards of food production and presentation throughout the hotel.
• Examine goods and quality of received goods.
• Ensure the Cooks follow standard recipes and methods of preparation.
• Inform the Master Pastry Chef immediately of bad products.
• Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes.
• Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment.
• Work closely with the Executive Chef in the absence of the Master Pastry Chef.
• Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage.
• Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets.
• Liaise with banquet department and outlet manager on guests’ comments and follow up with necessary action.
• Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company.
• The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price.
• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants.
• Maintain all HACCP aspects within the hotel operation.
• Train all staff on the correct usage of all equipment, tools and machines.
• Focus on constant improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work on off‑site events when tasked.
• Complete tasks and jobs outside the kitchen areas when requested.
• Assist with inventory taking.
• Knowledgeable about hotel’s occupancy, events, forecasts and achievements.
• Work on new dishes for food tastings and photo taking.
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your…