job description
Join Como Lifestyle, a global leader in luxury hospitality, as a Pastry Sous Chef / Junior Sous Chef in the heart of Bali’s most exclusive destinations. This is a rare opportunity to elevate your culinary career in a world-class environment, where innovation meets tradition, and every dish tells a story.
In this dynamic role, you will collaborate with our executive pastry team to craft exquisite desserts, artisanal breads, and bespoke confections that delight our discerning guests. Your expertise in menu planning, team leadership, and quality control will ensure our pastry operations run seamlessly while upholding the highest standards of hygiene, presentation, and taste.
Bali’s vibrant culinary scene and Como Lifestyle’s commitment to excellence provide the perfect backdrop for a passionate pastry professional. Whether you’re refining classic techniques or experimenting with local ingredients like tropical fruits and Balinese spices, your creativity will shine in our kitchens.
If you thrive in a fast-paced, collaborative environment and are eager to contribute to a brand synonymous with luxury and sustainability, we invite you to apply. This role offers competitive compensation, professional growth, and the chance to live and work in one of the world’s most breathtaking locations.
Responsibility
- Assist the Executive Pastry Chef in developing and executing seasonal pastry menus that align with Como Lifestyle’s brand standards and guest expectations.
- Oversee daily pastry production, including baking, plating, and quality control, ensuring consistency and excellence in every item.
- Lead, mentor, and coordinate a team of pastry chefs and assistants, fostering a culture of creativity, efficiency, and teamwork.
- Manage inventory, order supplies, and maintain cost control while adhering to food safety and hygiene regulations.
- Collaborate with the culinary team to integrate pastry elements into multi-course dining experiences and special events.
- Innovate with local and sustainable ingredients, incorporating Balinese flavors and techniques into modern pastry creations.
- Monitor and maintain kitchen equipment, ensuring a clean, organized, and safe working environment.
- Participate in menu tastings, staff training, and continuous improvement initiatives to enhance guest satisfaction.
Qualifications
- Minimum 3 years of experience as a Pastry Chef, Sous Chef, or in a similar role within a high-end hotel, resort, or fine-dining establishment.
- Formal culinary education (e.g., diploma in pastry arts, culinary school) or equivalent professional training.
- Proven expertise in classical and contemporary pastry techniques, including chocolate work, sugar art, and plated desserts.
- Strong leadership and communication skills, with the ability to inspire and manage a diverse team.
- Exceptional attention to detail, creativity, and a passion for delivering flawless culinary experiences.
- Knowledge of HACCP, food safety standards, and allergy-aware cooking practices.
- Ability to work flexible hours, including early mornings, evenings, weekends, and holidays, in a high-pressure environment.
- Fluency in English; proficiency in Indonesian or other languages is a plus.