Pastry Cook

Requirements:

• 0–2 years in a professional restaurant/bakery kitchen, or recent culinary school/vocational school (SMK/diploma) graduate.
• Fundamental understanding of weight measurements (baking scales), baking ratios, and exact temperatures.
• Basic understanding of doughs, batters, simple syrups, and gelatins.
• Understanding of personal hygiene, cross-contamination, and station cleanliness (e.g., proper food storage and handling).
• Basic communication skills in English and Bahasa Indonesia
• Well-performance and well-groomed

Skills: Pastry, Baking, Microsoft Word, Microsoft Office, Western Pastry, Customer Service, Cook, Teamwork, Candy/Pastry R&D, Microsoft Excel