Pastry Chef

Job description

Key tasks

Under the general guidance of the Executive Chef, within the established policies & procedures of Novotel Yogyakarta, participate in the production of pastries and desserts - oven-baked, puddings, ices, chocolate, bread - in line with the technical guidelines and the brand's know-how, and deadlines. Directs and supervises the preparation & presentation of all food & related items in the Main Kitchen, including product displays and food at all outlet. The Pastry Chef is assisting the Executive Chef for the supply of consistent superior products, at economical costs, resulting in a profitable food and beverage operation.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Food and beverage
Professional experiences 3 to 5 years
Languages essential Bahasa Indonesia
English