Sous chef bakery & Pastry
Your tasks
- Maintain high standards of bakery and pastry production.
- Ensure all products meet company quality standards.
- Lead, train, and develop bakery and pastry team members.
- Control food costs and reduce operational waste.
- Ensure compliance with food safety and hygiene regulations.
- Support menu innovation and product development.
- Maintain efficient production schedules and inventory levels.
- Collaborate with Operations, Purchasing, and Management teams.
Requirements
- Minimum Diploma or Bachelor's Degree in Culinary Arts, Pastry Arts, Hospitality, or related field.
- Minimum 3–5 years of experience in Bakery & Pastry operations, with at least 1–2 years in a supervisory or Sous Chef position.
- Strong expertise in artisan breads, cakes, desserts, pastries, chocolates, and plated desserts.
- Experience working in hotels, resorts, restaurants, cafés, or hospitality establishments.
- Strong understanding of food cost control, inventory management, and production planning.
- Knowledge of HACCP, food safety, hygiene, and sanitation standards.
- Strong leadership, coaching, and team management skills.
- Creative mindset with the ability to develop new menu items and seasonal offerings.
- Able to work under pressure and manage multiple priorities.
- Good communication skills in English and Bahasa Indonesia.
- Willing to be / based in Bali
Skills:
- Teamwork
- Candy/Pastry R&D
- Western Pastry
- Microsoft Excel
- Customer Service
- Microsoft Office
- Pastry
- Baking
- Microsoft Word