Artisan Pastry Chef — Desserts & Production

PT Svea Laboratories International; Jakarta Selatan; On-site; IDR 66,960,000 - 100,440,000; Full time

Job summary

PT Svea Laboratories International in Jakarta Selatan is seeking a skilled pastry chef to prepare and produce desserts and pastries to company standards. You will maintain consistency in taste, quality, presentation, and portioning while upholding hygiene and kitchen safety.

As part of the pastry team, you will manage ingredients, minimize waste, and support daily operations, while developing and improving dessert items as required.

Qualifications

• Minimum 3 years of experience handling desserts/pastry
• Strong experience in dessert preparation and pastry production
• Good understanding of ingredients, techniques, and presentation
• Creative, detail-oriented, and quality-focused
• Able to work efficiently in a fast-paced F&B environment
• Good teamwork and communication skills
• Reliable, disciplined, and willing to learn
• Must complete a practical pastry/dessert test

Responsibilities

• Prepare and produce desserts, pastries, and other pastry items according to company standards
• Maintain consistency in taste, quality, presentation, and portioning
• Ensure proper food preparation, hygiene, and kitchen safety standards
• Manage pastry ingredients and minimize waste
• Maintain cleanliness and organization of the pastry section
• Support the kitchen team during daily operations and service
• Develop and improve dessert and pastry items when required

Skills

Dessert production

Pastry production

Teamwork

Communication

Attention to detail

Creativity

Adaptability

Job description

PT Svea Laboratories International in Jakarta Selatan is seeking a skilled pastry chef to prepare and produce desserts and pastries to company standards. You will maintain consistency in taste, quality, presentation, and portioning while upholding hygiene and kitchen safety.

As part of the pastry team, you will manage ingredients, minimize waste, and support daily operations, while developing and improving dessert items as required.