Chef De Cuisine – Pastry and Bakery – Four Seasons Yachts – Yogyakarta

Job Description

Tasks and Responsibilities :

• Manage daily pastry and bakery operations, ensuring seamless coordination between the pastry team and service staff for prompt and consistent service.
• Ensure that all pastry and bakery operations adhere to the highest standards of cleanliness, efficiency, and safety.
• Responsibility is to deliver outstanding pastry and bakery quality and service while mentoring and developing the culinary team through an inspirational and inclusive leadership approach.
• Collaboration with the General Manager and Food & Beverage Director is essential to create and implement innovative dessert concepts, manage budgets, and uphold the highest standards of service and hygiene.
• Collaborate with culinary teams to design innovative pastry menus that reflect current trends and cater to diverse dietary preferences, including gluten-free, NSA, and vegan options.
• Develop an in-house chocolate program, crafting high-quality chocolates and confections using the finest ingredients.
• Create house-made gelatos and ice creams, experimenting with flavors and textures to offer guests unique dessert experiences.
• Regularly review and update menu offerings based on guest feedback, seasonal ingredients, and emerging culinary trends.

Other Duties and Responsibilities :

• Inspire and lead a diverse pastry team, fostering effective communication and alignment with the restaurant’s brand standards.
• Implement comprehensive training programs focused on pastry techniques, baking skills, and the principles of scratch cooking to enhance skills and maintain high standards of performance.
• Ensure all dessert and viennoiseries experiences exceed guest expectations by providing personalized attention and exceptional service.
• Develop strategies to enhance the overall dining experience through innovative desserts, promptly addressing feedback and resolving issues.

Requirements :

• Minimum of 10 years in food and beverage management, with at least 5-7 years in a head / executive pastry chef or similar leadership role.
• Proven experience in fine dining or luxury hospitality focused on pastry and bakery products is preferred.
• Strong communication skills and proficiency in English are essential.
• Familiarity with food and beverage operational systems is a must.
• Michelin Star restaurant or hotel experience, particularly in a pastry context, is considered ideal.

Preferred :

• Fluency in additional language(s)
• Cruise Ship Experience.
• Required computer skills.
• Proficient in MS Office (PowerPoint, Word, Excel and Outlook).
• Possess sufficient computer knowledge to use the company software.