Pastry & Bakery Staff

Aufgaben

A. Pastry & Bakery Production

• Prepare and produce pastries, bakery items, cakes, desserts, and other assigned products according to restaurant recipes and standards.
• Execute daily production plans according to required quantities and timelines.
• Maintain consistency in taste, texture, portion size, quality, and presentation.
• Assist with preparation, finishing, decoration, and plating as required.

B. Product Quality Control

• Check product quality, freshness, appearance, and consistency before service or distribution.
• Ensure products meet established recipes, specifications, and presentation standards.
• Report defective products, production issues, and ingredient quality concerns to the supervisor.

C. Inventory & Ingredient Management

• Assist with checking, receiving, labeling, and storing ingredients and finished products.
• Apply FIFO (First In, First Out) and FEFO (First Expired, First Out) procedures.
• Monitor ingredient usage, minimize waste, and report low stock before it affects production.
• Ensure proper storage temperatures and shelf-life controls.

D. Hygiene & Food Safety

• Maintain cleanliness and sanitation of workstations, equipment, utensils, and storage areas.
• Comply with food safety, personal hygiene, and allergen-handling procedures.
• Follow appropriate cooling, labeling, storage, and handling procedures to prevent contamination.

E. Equipment & Workstation Maintenance

• Operate kitchen equipment safely and according to established procedures.
• Clean equipment after use and report damage, malfunction, or maintenance needs.
• Keep the workstation organized, clean, and ready for the next production cycle.

F. Teamwork & Reporting

• Coordinate with the Demi Chef, Chef de Partie, and other kitchen team members to support smooth operations.
• Assist with menu trials, new product development, and seasonal or promotional items when assigned.
• Complete production, stock, and waste records accurately.
• Perform other reasonable duties related to pastry and bakery operations as assigned by the supervisor.

Anforderungen

• Minimum vocational education (SMK Tata Boga) or equivalent in Culinary Arts, Pastry, or Bakery.
• Minimum 1–2 years of experience in pastry or bakery production, preferably in a restaurant, café, or hospitality establishment.
• Basic to intermediate knowledge of pastry and bakery techniques, including cakes, cookies, bread, desserts, and basic decoration.
• Able to follow recipes, standard measurements, production schedules, and portioning guidelines accurately.
• Familiar with food safety, personal hygiene, sanitation, and proper food storage procedures.
• Able to operate basic pastry and bakery equipment safely, including ovens, mixers, and food preparation tools.
• Demonstrates attention to detail and consistency in product quality, cleanliness, and presentation.
• Able to work efficiently under pressure and meet daily production deadlines.
• Good teamwork, communication, discipline, and willingness to learn.
• Willing to work shifts, weekends, and public holidays according to operational requirements.kontribusi dalam menciptakan karya kuliner yang berkualitas, kami mengundang Anda untuk bergabung bersama kami di Toscana Italian Restaurant.

Skills: Teamwork, Food Safety & Hygiene, Food Decoration, Administration, Pengoperasian Alat Bakery, Stock Control, Pastry, Baking