Lowongan Kerja Jakarta Raya Posisi Artisan Pastry Executive Chef di le louvre patisserie

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Perusahaan	le louvre patisserie
Posisi	Artisan Pastry Executive Chef
Tempat	Jakarta Raya
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 2.000.000
Gaji Max	Rp. 8.500.000

Le Louvre Patisserie are viennoiserie, boulangerie, pastry and bakery shop located in Kemang, South Jakarta, that captivates the senses with its exquisite fusion of European finesse and the vibrant flavors of Indonesia. Inspired by the elegance of the Louvre Museum and the rich culinary heritage of the archipelago, we have embarked on a journey to redefine the art of pastry in Jakarta.

We’re seeking passionate leader who is manage the team and can combine informality and fun with professionalism and sophistication, leaders with an inclusive spirit who embrace individuality and inject positivity into their work environments.

Our colleagues are fundamental to delivering the memorable experiences, and we are committed to creating a culture as diverse as the distinct in our portfolio. If you are expertise line master of viennoiserie, boulangerie, and pastry that will help bring to real life a unique guest experience taste and adorable manage and boosting the team then we would love to hear from you.

 

Qualifications        

• Proven experience and technical skills crafting a variety Artisan Viennoiserie, Boulangerie and Pastry as an Executive Chef.
• Educational Background: Culinary degree or equivalent experience in pastry arts.
• Minimum at least 5 years of experience as an Executive Artisan Pastry/Bakery Chef with a strong focus on French traditional & modern style. 
• Driven team work and communication skills, including proficiency in English.
• Ability to work in a fast-paced environment and meet deadlines.
• Passionate about quality with meticulous attention to art detail result product presentation & taste.
• Ability to design and create unique and visually appealing pastries.
• Strong understanding process & procedure management production pastry bakery in CK and outlet.

Job Responsibility

• Lead and manage Artisanal Viennoiserie, Boulangerie, Pastry production, Provides control and direction for all day-to-day operations, including arrange shifting team, create & manage time table production in CK. 
• Manage your the department consistency through the continuous improvement of quality of raw, product development and processed ingredients as well as all relevant costs and expenses.
• Has capability, skills and knowledge of Artisanal products Viennoiserie, Boulangerie and Pastry to achieve an Artistic product presentation to customer.
• Monitor and control product quality and provide feedback to the team to ensure consistency and excellence product result.
• Knows and implements the food safety standards and Hazard (HACCP certified are point plus).
• Actively contribute towards product development within the team for the continuous quality advancement.
• Develops and implements guidelines and control procedures (SOP) standards of pastry kitchen process and environment (including fifo stocking and kitchen tools utilities arrangement).
• Lead Product development trial/RND for pastry bakery, make SOP guideline product, Work Procedure (WIP), Costing calculation and assist the team to perform the standard.
• Demonstrate Awareness of kitchen policies and procedures and ensure all procedures are conducted safely and within standard guidelines and ensure your direct reports do the same.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Collaborate with the purchasing manager to source the best ingredients and maintain relationships with suppliers.
• Develop and implement training programs to enhance the skills and knowledge of the pastry team.
• Stay up-to-date with the latest trends and innovations in pastry and bakery production.
• Ensures customer satisfaction in accordance to the Distinction Service Behaviors, the Strategic Brand Pillars and the respective service standards of le louvre Brand.
• He must ensure that all food offerings on outlets are the most attractive and tasteful possible to provide always the best quality food to our guest.
• Personally, meets potential event guests for menu planning and discussions. Interact with le louvre guests on daily basis in the outlets and create a meaningful relationship.
• Works with MP or the owner to ensure the department performance of staff are productive. Duties include:
  • Assists in all product development
  • Assists in daily reporting team result
  • Assists in planning for future staffing needs
  • Assists in food safety and hazard

Expectations:

• Deliver exceptional product that align with our brand’s vision and standards.
• Exhibit creativity and initiative in recipe development and presentation.
• Contribute positively to the kitchen environment and team dynamics.
• Maintain a clean and organized workspace.
• Stay updated on current pastry trends and techniques to continuously improve skills.

What We Offer

In return we’ll give you a competitive benefit package, set of uniform and incentive bonus including opportunity to attend managerial restaurant certification after min.1 year.

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