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At Fairmont Jakarta, we are dedicated to creating memorable dining experiences through exceptional culinary craftsmanship and heartfelt service. We are currently seeking a passionate and talented Pastry Chef to lead our pastry and bakery operations, bringing creativity, consistency, and excellence to every guest experience. The Pastry Chef will oversee daily pastry operations, support hotel outlets and banquet functions, develop and inspire the culinary team, and contribute to creating memorable experiences for our guests.

Job Description:

• Oversee the daily operations of the Pastry & Bakery section, ensuring smooth production and service across the hotel’s outlets, banquets, and special events.
• Lead and supervise the pastry team, providing guidance, coaching, and training to ensure consistent performance and high-quality standards.
• Maintain consistently high standards of taste, texture, quality, presentation, and portioning across all pastry products.
• Develop and introduce new pastry creations, seasonal products, and innovative dessert concepts while maintaining the hotel’s culinary identity.
• Work closely with the Executive Chef and Culinary leadership in planning menus, promotions, special events, and festive offerings.
• Control food costs through proper portioning, yield management, inventory control, and minimising product wastage.
• Ensure compliance with Fairmont, Accor, HACCP, food safety, hygiene, and sanitation standards within the pastry kitchen.
• Support the team in managing high-volume operations, including banquets, weddings, conferences, and other large-scale events.

• Diploma or Bachelor’s degree in Culinary Arts, Pastry & Bakery, or a related field.
• Minimum 5 years of relevant pastry and bakery experience, preferably in a five-star luxury hotel or high-end restaurant.
• Previous experience in a Pastry Chef, Sous Chef Pastry, or equivalent position is preferred.
• Strong technical knowledge of pastry, bakery, chocolate, confectionery, cakes, and plated desserts.
• Proven experience in leading and developing a pastry team in a high-volume operation.
• Strong knowledge of food safety, hygiene, sanitation, and HACCP standards.
• Good understanding of food costing, inventory management, production planning, and waste control.
• Strong leadership, communication, organisational, and problem-solving skills.
• Good command of English, both written and spoken.
• Flexible to work shifts, weekends, public holidays, and during peak hotel operations.

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