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Abstract. The purpose of this study is to determine the role of pastry section crew in maintaining the quality of pastry products at Eastparc Hotel Yogyakarta. This study focuses on the role of the pastry section crew which covers six aspects, namely quality, quantity, timeliness, effectiveness, independence and work commitment. The method used by researchers in conducting this research is a qualitative descriptive method. Meanwhile, the data collection methods were taken and collected through observation, interviews, documentation and literature study. The informants of this study were chef Fauzan as sous chef, Dirfas as pastry commis and Hastuti as daily worker. Furthermore, the analysis techniques used are using data reduction, presenting data in the form of narrative text, and drawing conclusions. The findings of this study indicate that maintaining the quality of a pastry product is something that has been done well in the Pastry Section of the Eastparc Hotel. The pastry section crew role indicators cover six aspects, namely: quality, quantity, timeliness, effectiveness, independence and work commitment. The role of the pastry crew has been carried out well, starting from implementing SOPs for each pastry crew, the crew understanding of pastry knowledge, selecting good quality ingredients, equipment cleanliness standards, ingredient storage standards, implementing recipe standards with appropriate processing stages, and cleanliness of the work site. Quantity is the number of products produced which is seen from the Occupancy, BEO and par-stock. Punctuality is ensuring discipline of the pastry crew by referring to the job description of each shift, maximizing the effectiveness of using materials and tools to maintain product quality, independence of each pastry crew, and committing to always maintaining the quality of pastry products. Keywords: crew pastry section; pastry product quality, role
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