Sous Chef Pastry
On-site · Bogor, West Java, Indonesia
Job Summary
Oversee daily pastry and bakery operations, supervise the pastry team, and assist in menu development for high-volume hotel dining and event services. Ensure product quality and presentation meet hotel standards, control costs and waste, enforce food safety and HACCP, train and coach staff, coordinate production for restaurants, banquets, and room service, and act for the Executive Pastry Chef when required. Requires strong knowledge of pastry, bakery, desserts, banquet production, leadership skills, English proficiency, and the ability to work under pressure with diverse priorities.
Required Qualifications
- Minimum 4–6 years of experience in pastry operations within a 4- or 5-star hotel, with at least 2 years in a supervisory position.
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