# Sous Chef – Pastry at AccorHotel

> Assist the Executive Chef in running the pastry section, supervising the team and keeping pastry quality and food costs on target.

- Company: AccorHotel
- Location: South Tangerang, Banten, Indonesia
- Places: South Tangerang, Indonesia
- Posted: 2026-11-04
- Team: Pastry section, kitchen operations
- Reports to: Executive Chef
- Work mode: On site
- Apply: https://jobs.smartrecruiters.com/AccorHotel/744000159595760-sous-chef-pastry
- Page: https://ye.saranatour.dev/jobs/sous-chef-pastry-accorhotel-kn70tpmqnq4xw8024zvjkzwxx98hk5kr

## The posting

Sous Chef – Pastry
AccorHotel · South Tangerang, Banten, Indonesia

The Sous Chef (Pastry) is responsible for assisting the Executive Chef in overseeing the daily operations of the pastry section, ensuring the consistent preparation, production, and presentation of high-quality pastries, desserts, cakes, and bakery products in accordance with hotel standards. The role includes supervising and developing pastry team members, maintaining food safety and hygiene standards, controlling food costs, managing inventory, and contributing to menu innovation while ensuring exceptional guest satisfaction.

Pastry Preparation & Production

- Prepare, bake, and present pastries, desserts, cakes, bread, and other pastry products according to hotel recipes and quality standards.
- Ensure all pastry products are consistently prepared, attractively presented, and delivered on time.
- Monitor the quality, taste, texture, freshness, and presentation of all pastry products before service.
- Oversee mise en place and ensure production readiness for all meal periods, buffets, banquets, and special events.
- Develop seasonal menus, special promotions, and innovative pastry and dessert creations.
- Ensure consistency in recipes, portioning, decoration, and presentation across all pastry operations.

Kitchen Operations

- Assist in managing and overseeing the daily operations of the pastry section.
- Supervise, lead, train, and develop Chef de Partie, Demi Chef, Commis Pastry Chefs, and kitchen apprentices.
- Allocate daily tasks and monitor team performance to ensure efficient kitchen operations.
- Coordinate with other kitchen sections to ensure smooth service and operational efficiency.
- Maintain cleanliness and organization of workstations, equipment, and storage areas.
- Ensure proper use, maintenance, and handling of pastry equipment and tools.
- Monitor production schedules and ensure sufficient pastry products are available for restaurant, banquet, and other hotel requirements.

Food Safety & Hygiene

- Ensure compliance with HACCP, food safety regulations, and hotel hygiene standards.
- Monitor proper food storage, labeling, rotation (FIFO), and temperature control.
- Ensure proper handling and storage of perishable ingredients, including dairy products, eggs, cream, and other temperature-sensitive items.
- Ensure personal hygiene and sanitation standards are consistently maintained by all pastry team members.
- Conduct regular hygiene checks and participate in food safety audits and inspections.

Inventory & Cost Control

- Monitor inventory levels and coordinate purchasing requirements with the Executive Chef or relevant departments.
- Control food costs through proper portioning, production planning, and efficient ingredient utilization.
- Minimize food waste through effective stock management and production control.
- Oversee inventory counts and implement cost control initiatives.
- Monitor ingredient quality and ensure compliance with approved specifications.
- Ensure recipes and standard portions are consistently followed to achieve food cost targets.

Teamwork & Communication

- Foster a positive, professional, and collaborative working environment within the pastry team.
- Conduct daily briefings and communicate operational requirements to team members.
- Coordinate with the Executive Chef, other kitchen sections, and service teams to ensure smooth operations and guest satisfaction.
- Support the training, coaching, and development of pastry