Sous Chef Pastry – (in English)

Sous Chef Pastry is responsible in assisting the daily management of Pastry Operations including organizing and managing daily kitchen operation, maintaining food quality standards and comprehensive product knowledge.

HOTEL INDONESIA KEMPINSKI JAKARTA

Hotel Indonesia Kempinski Jakarta is located next to the iconic Bundaran HI (Hotel Indonesia Roundabout) fountain at the heart of the city’s main shopping, business and lifestyle district. Its 289 rooms and suites offer grand views of Jakarta city, and the hotel boasts an array of amenities that caters to conventions and weddings as well as a broad collection of restaurants and bars. Integrated with the Grand Indonesia Shopping Town, Hotel Indonesia Kempinski Jakarta also offers unmatched convenience for all its guests. 

Key Responsibilities:

• Adhere to Hotel standards of food quality, preparation, recipes and presentation.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene and ensure company’s standards are maintained by all Pastry kitchen staff.
• Ensure good interdepartmental and departmental working relationships are maintained.
• Ensure daily operations run smoothly by checking that work has been carried out correctly, the daily function sheet and mise en place lists, and setting priorities in accordance to last minute changes.
• Establish – in conjunction with the Executive Pastry Chef – job methods and on a regular basis supervise and correct if necessary cooking standards to maintain a high quality of food and service quality. 
• Inspect food stores and refrigerated areas and correct, where necessary, storage methods to comply with Health & Safety regulations to avoid spoilage.
• Liaise with chief steward in order to ensure high standards of cleanliness are maintained in all areas of the kitchen such as machinery, small kitchen equipment, floors and fridges to ensure a sufficient supply of crockery and cutlery for the Pastry department.
• Work with Superior and Director of Human Resource to ensure the departmental performance of staff is productive and assists in planning for future staffing needs.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines. 
• Work with superior in the preparation and management of the department’s budget and is responsible for cost-conscious acting by the staff.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all Pastry Chefs are well trained. 
• Is aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 
• Is familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly as well as instructing others on correct procedures.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.