Job Description

Company Description

Novotel Samator Surabaya Timur is conveniently located 20 minutes away by car from Juanda International Airport through the highway and close distance to the industrial area, culinary section well-known universities, shopping center, and other city attractions. Featuring 264 rooms with suites, accompanied by In Balance gym-spa & sauna, a Food Exchange restaurant, The Heritage restaurant, Parigie Coffee and Pastry, and Damsole Pool Bar offers wide National and International culinary selections for the social dining experience. The 700 sqm Grand Ballroom and 15 functional meeting rooms are available to cater to the meeting and social event needs. Large adaptable basement parking area of up to 450 cars

Job Description

• Responsible for producing and preparing ingredients and mise en place for all pastry and bakery products to ensure the highest quality at all times.
• Assist the Pastry Chef in daily pastry production and recipe execution.
• Maintain cleanliness and hygiene standards of the pastry kitchen, including equipment sanitisation and workspace organisation.
• Follow recipes, food safety protocols, and HACCP standards consistently.
• Support daily hotel operations, buffet, and banquet requirements with attention to detail and timeliness.
• Maintain good teamwork, discipline, and professional conduct at all times.
• Coordinate functions and activities with other Food & Beverage Departments to ensure seamless service delivery.
• Monitor stock levels and manage inventory of pastry ingredients and supplies, reporting shortages to the Pastry Chef.
• Operate and maintain pastry equipment safely and efficiently, reporting any malfunctions or maintenance needs.
• Perform quality control checks on finished products to ensure consistency and adherence to established standards.
• Assist in portion control and cost management to minimise waste and maintain profitability.
• Contribute to the development and refinement of pastry presentations and plating standards for service excellence.

Qualifications

**Required Qualifications:**

• Fluent in English and the national language.
• Minimum of 2–3 years of experience in a similar pastry or bakery position, preferably at a mid-scale international business hotel with approximately 250 rooms.
• Formal culinary or pastry qualification (NVQ Level 2 in Patisserie or equivalent) or demonstrated equivalent experience.
• Comprehensive knowledge of food safety, hygiene standards, and HACCP protocols.
• Proficiency in operating standard pastry equipment and machinery safely and efficiently.

**Preferred Qualifications:**

• Ability to lead and support the team in a dynamic and fast-paced environment.
• Proven experience in high-volume pastry production within a hotel or fine dining establishment.
• Strong attention to detail with demonstrated ability to maintain consistent quality standards.
• Excellent organisational and time management skills with the ability to prioritise multiple tasks.
• Experience in inventory management and cost control within a food production setting.
• Knowledge of contemporary pastry techniques and presentation standards.
• Strong communication and teamwork skills with the ability to collaborate effectively across departments.

Additional Information

WHY WORK FOR ACCOR

• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.