job description
Join a dynamic culinary team in the heart of Bali as a Junior Sous Chef / Sous Chef (Pastry) at our state-of-the-art Central Kitchen. This is a unique opportunity to refine your pastry expertise while contributing to high-end hospitality experiences in one of the world’s most vibrant tourist destinations.
In this role, you will collaborate with a talented team to create exquisite desserts, pastries, and baked goods that delight guests across our premium venues. Your creativity, precision, and passion for pastry arts will play a key role in maintaining our reputation for excellence. Whether you’re crafting artisanal chocolates, designing wedding cakes, or perfecting traditional Balinese sweets, your work will leave a lasting impression.
Based in Bali’s most sought-after locations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung—you’ll enjoy a vibrant work environment, competitive compensation, and the chance to grow within a thriving hospitality industry.
Responsibility
- Assist the Head Pastry Chef in developing and executing high-quality pastry menus for multiple outlets.
- Prepare and bake a variety of desserts, breads, pastries, and confections to exacting standards.
- Monitor inventory levels, place orders for ingredients, and ensure cost-effective usage of supplies.
- Maintain strict hygiene and food safety standards in compliance with local and international regulations.
- Train and supervise junior pastry staff, fostering a collaborative and efficient kitchen environment.
- Innovate and introduce new pastry concepts, incorporating local flavors and seasonal ingredients.
- Coordinate with other kitchen departments to ensure seamless service and product consistency.
- Participate in menu planning, costing, and pricing strategies to optimize profitability.
Qualifications
- Minimum 2-3 years of experience in a professional pastry kitchen, preferably in a luxury hotel or fine-dining establishment.
- Formal culinary education (e.g., diploma in pastry arts) or equivalent hands-on experience.
- Strong knowledge of baking techniques, including French, Asian, and modern pastry methods.
- Proven ability to work in a fast-paced environment while maintaining attention to detail.
- Excellent leadership and teamwork skills, with the ability to mentor junior staff.
- Creative mindset with a passion for experimenting with flavors, textures, and presentations.
- Familiarity with HACCP, food safety, and sanitation protocols.
- Fluency in English; knowledge of Indonesian or other languages is a plus.