job description
Join the world-renowned Shangri-La Group as a Pastry Chef (Cook II) in the heart of Bali’s most luxurious destinations. This is your opportunity to craft exquisite desserts, pastries, and confections that delight guests in our award-winning properties across Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
As a key member of our culinary team, you will bring creativity and precision to every creation—from artisanal chocolates to signature cakes—while upholding Shangri-La’s legendary standards of excellence. Work in a dynamic, collaborative environment where your passion for pastry arts is matched by our commitment to your professional growth.
Bali’s vibrant culture and thriving hospitality scene provide the perfect backdrop for a rewarding career. Whether you’re perfecting a classic French dessert or innovating with local flavors, your work will leave a lasting impression on discerning guests from around the world.
Responsibility
- Prepare and present high-quality cakes, pastries, desserts, chocolates, and breads according to standardized recipes and presentation guidelines.
- Collaborate with the Executive Pastry Chef to develop seasonal menus and special offerings aligned with Shangri-La’s brand standards.
- Ensure all pastry items meet food safety, hygiene, and HACCP standards, including proper storage and rotation of ingredients.
- Monitor inventory levels, assist in ordering supplies, and minimize waste through efficient production planning.
- Train and mentor junior pastry staff, fostering a culture of continuous learning and teamwork.
- Maintain a clean, organized, and hazard-free kitchen workspace, adhering to 5S principles.
- Participate in cost control initiatives by optimizing ingredient usage and portion control without compromising quality.
- Support special events, banquets, and high-profile functions with customized pastry creations.
Qualifications
- Minimum 3 years of experience as a Pastry Chef or Cook II in a luxury hotel, resort, or fine-dining establishment.
- Formal culinary education (e.g., diploma in pastry arts) or equivalent certification from a recognized institution.
- Proven expertise in baking, plating, and decorating a wide range of international and local pastries.
- Strong knowledge of food safety regulations, allergen awareness, and sanitary practices.
- Ability to work in a fast-paced environment, including early mornings, weekends, and holidays.
- Creative flair and attention to detail, with a portfolio of past work (preferred).
- Excellent communication skills in English; proficiency in Indonesian is a plus.
- Physical stamina to stand for extended periods and lift up to 20 kg.