Our client, a 5* luxury beach resort located in the cosmopolitan hub of Bali island that attracts guests seeking both excitement and relaxation, is actively seeking a talented and experienced Pastry Chef to lead and oversee the pastry and bakery operations, ensuring excellence in quality, presentation, and consistency across all dessert offerings.
Note: A pastry portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)
Requirements:
- A minimum of 3 years experience in pastry or bakery, either as a Pastry Chef or a combination of Chef de Partie and Sous Chef roles, is required.
- Fluent in both written and spoken Bahasa Indonesia and English.
- Extensive understanding of HACCP principles and international hygiene standards.
- Proven ability to implement, enforce, and maintain strict sanitation and hygiene protocols in the kitchen.
- Strong leadership and team management abilities to effectively supervise and motivate pastry and bakery staff.
- Demonstrated creativity in dessert and pastry creation, with the ability to develop new menu items that align with the hotels concept.
- Excellent time management and organizational skills to manage multiple tasks and meet deadlines in a high-pressure environment.
- High attention to detail in terms of product quality, presentation, and consistency.
- Ability to work flexible hours, including weekends and holidays, as required by business needs.
Responsibilities:
- Oversee the overall activities and functions of the pastry and bakery sections in the kitchen.
- Lead, train, and coordinate the pastry and bakery team to ensure smooth and efficient operations.
- Ensure all pastry and bakery items meet the hotel's quality standards for taste, presentation, and consistency.
- Collaborate in designing pastry and dessert menus, including seasonal and special event offerings.
- Monitor inventory levels and ensure timely ordering of ingredients while minimizing waste.
- Adhere to the hotels cost control policies and procedures, ensuring profitability and budget compliance.
- Ensure hygiene, sanitation, and safety standards are consistently met in all pastry and bakery operations.
- Coordinate with other kitchen sections and departments for event planning, special menus, and smooth service delivery.