ARTISAN PASTRY & BAKERY CHEF

PT BOGA MAKMUR BERJAYA ABADI; Jakarta Utara; On-site; IDR 60,000,000 - 100,000,000; Full time

Job summary

PT BOGA MAKMUR BERJAYA ABADI in Jakarta is seeking an experienced Artisan Pastry & Bakery Chef to lead pastry and bakery production, elevate the café's offerings, and maintain high quality.

You will develop new products, oversee dough fermentation, lamination, baking, costing, and ensure safety, cleanliness, and consistency across outlets.

Qualifications

• Minimum 3 years of pastry, bakery, or artisan baking experience.
• Strong technical skills in croissants, laminated dough, cakes, desserts.
• Understanding of fermentation, proofing, baking and pastry production techniques.
• Portfolio of previous pastry and bakery work required.

Responsibilities

• Lead pastry and bakery production to ensure quality and consistency.
• Plan daily production schedules and monitor ingredient usage.
• Develop new pastry products aligned with market trends.
• Maintain cleanliness and safety per SOPs.
• Monitor waste and optimize ingredient utilization.
• Ensure product quality matches brand standards.

Skills

Croissants

Laminated dough

Cakes

Desserts

Artisan baking

Job description

We are a growing Jakarta café with branches in well-positioned malls, offering quality coffee, comfort food, and freshly made pastries. As we continue to grow, we are looking for an experienced Artisan Pastry & Bakery Chef to lead our pastry and bakery production and help elevate our product offering.

This role is ideal for a creative and hands-on pastry professional who enjoys developing new products, maintaining high-quality standards, and bringing fresh ideas to the menu.

Key Responsibilities

1. Pastry & Bakery Production

Ensure consistent taste, texture, quality, and presentation across all products.

Handle and oversee dough preparation, fermentation, proofing, lamination, baking, and finishing processes.

Ensure production follows established recipes, standards, and food safety requirements.

Develop new pastry and bakery products aligned with current market and consumer trends.

Create innovative flavors and product concepts using quality ingredients.

Conduct recipe trials, testing, costing, and refinement before product launch.

Continuously identify opportunities to improve existing products and product quality.

Plan daily production schedules based on business and outlet requirements.

Monitor ingredient usage, stock requirements, production yield, and product availability.

Manage production workflow to ensure efficiency and minimize waste.

Maintain a clean, organized, and safe working environment in accordance with company SOPs.

4. Quality & Cost Control

Maintain consistent product quality and presentation in line with the café’s brand standards.

Monitor product freshness, storage, shelf life, and proper handling.

Identify opportunities to minimize production waste and improve ingredient utilization.

Ensure product quality and production standards are consistently maintained.

Qualifications

Minimum 3 years of experience in pastry, bakery, or artisan baking, preferably in a café, restaurant, hotel, or bakery environment.

Strong technical skills in croissants, laminated dough, cakes, desserts, and artisan bakery products.

Strong understanding of fermentation, proofing, baking, and pastry production techniques.

Creative and up-to-date with current pastry and bakery trends.

Experience in product development, recipe testing, and menu innovation.

Detail-oriented with strong standards for product quality, presentation, hygiene, and consistency.

Able to work hands-on in a fast-paced kitchen environment.

Strong teamwork and communication skills.

Portfolio of previous pastry and bakery work is required.