job description
Join Sucree Coco and Love, Inc. as a Junior Pastry Chef (Research and Development) in the vibrant culinary scene of Bali! This is your chance to blend creativity with innovation, crafting delectable pastries that captivate taste buds and set trends. As part of our dynamic team, you'll play a key role in developing new recipes, refining existing products, and staying ahead of market demands. If you're passionate about pastry arts and eager to grow in a supportive, fast-paced environment, we want to hear from you!
Bali's thriving hospitality industry offers the perfect backdrop for your culinary journey. You'll collaborate with seasoned chefs, experiment with local and international flavors, and contribute to a brand known for excellence. Whether you're perfecting a classic or inventing the next big dessert trend, your work will leave a lasting impression on guests and food enthusiasts alike.
Responsibility
- Develop and test new pastry recipes based on current trends, customer feedback, and market research.
- Collaborate with the R&D team to innovate and improve existing product lines.
- Conduct taste tests and gather feedback to refine recipes and presentations.
- Ensure consistency in quality, taste, and presentation across all pastry products.
- Source and evaluate new ingredients, suppliers, and techniques to enhance product offerings.
- Maintain detailed records of recipes, formulations, and production processes.
- Assist in training kitchen staff on new recipes and techniques.
- Stay updated on industry trends, competitor products, and emerging culinary technologies.
Qualifications
- Diploma or degree in Pastry Arts, Culinary Arts, or a related field.
- Minimum of 1-2 years of experience in a pastry kitchen or R&D environment.
- Strong knowledge of baking techniques, ingredients, and equipment.
- Creative mindset with a passion for experimentation and innovation.
- Excellent attention to detail and a commitment to quality.
- Ability to work in a fast-paced, collaborative environment.
- Basic understanding of food safety and sanitation standards.
- Familiarity with local and international pastry trends is a plus.