Corporate Pastry Chef

Culina Artistry Group; Tambelang; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A renowned culinary company located in Indonesia is seeking an experienced Pastry Chef to lead culinary direction, oversee product innovation, and mentor the kitchen team. The ideal candidate will have extensive pastry experience and a proven record in new product launches aligned with food safety standards. Competitive salary and a dynamic work environment offered.

Qualifications

• 7–10 years of pastry experience, especially in multi-site environments.
• Proven track record for developing and launching new products.
• Strong understanding of HACCP, Halal standards, and ISO 22000.

Responsibilities

• Develop and oversee culinary vision aligned with company goals.
• Collaborate on scalability and cost-efficiency in production.
• Train and mentor kitchen staff on techniques and safety.

Skills

Pastry creation and presentation

Team leadership

Costing and waste control

Advanced Excel skills

Job description

SCOPE OF WORK

• Strategic Culinary Direction
  • Develop and oversee the company’s culinary vision, aligning with brand identity, target market, and business goals.
  • Create and maintain menu portfolios for multiple business units (B2B, retail, airline, hospitality, and events).
  • Lead product innovation by identifying emerging food trends, techniques, and ingredients.
  • Collaborate with R&D, marketing, and production teams to ensure new product development supports revenue growth and brand differentiation.
  • Design and test new recipes and products, from concept to commercialization.
  • Establish and document standard recipes, production methods, and plating/presentation guidelines.
  • Supervise shelf‑life testing, portion control, and nutritional considerations.
  • Work with QA/QC to maintain consistency in flavor, texture, and appearance across all outlets and production sites.
• Production Oversight
  • Collaborate with the production manager to ensure scalability, cost efficiency, and adherence to SOPs.
  • Evaluate machinery and technology to improve production speed and quality.
  • Support procurement in selecting high‑quality, cost‑efficient ingredients and suppliers.
  • Ensure compliance with hygiene, halal, and food safety regulations (BPOM, HACCP, ISO, etc.).
• Training & Team Development
  • Train and mentor chefs, kitchen supervisors, and production staff in techniques, safety, and brand standards.
  • Develop internal culinary manuals and training modules for onboarding.
  • Conduct regular skill assessments and identify growth opportunities within the culinary team.
• Quality Assurance & Continuous Improvement
  • Conduct regular tastings and audits to ensure product quality meets brand expectations.
  • Monitor production efficiency, yield, and wastage; recommend process improvements.
  • Collect and analyze customer feedback for continuous refinement of recipes and processes.
  • Work closely with Sales, Marketing, and Operations for product launches, promotions, and seasonal campaigns.
  • Support business development pitches by preparing tasting menus or presentation materials for clients.
  • Collaborate with Finance and Cost Control to monitor food cost percentages and margin performance.
• Reporting & Administration
  • Prepare monthly reports covering new product launches, cost analysis, and kitchen performance metrics.
  • Maintain accurate documentation of recipes, batch sheets, and yield reports.
  • Contribute insights to strategic meetings related to menu engineering, pricing, and profitability.

REQUIREMENTS

• 7–10 yrs pastry experience; 3+ yrs multi‑site/factory lead
• Proven new product development → launch track record
• Industrial pastry & scale‑up (RTB/RTS, frozen, lamination, chocolate)
• Strong costing/COGS, yield & waste control
• HACCP, BPOM, Halal; ISO 22000 aware
• Cross‑functional leadership; team training
• Advanced Excel/Sheets; basic ERP/PLM
• Portfolio (6–10 SKUs) + 2 references at apply time

How many years' experience do you have as a Pastry Chef?