Creative Pastry Cook — Elevate Desserts & Sales

HOTEL METLAND SEVA SEMINYAK; Provinsi Bali; On-site; IDR 55,800,000 - 89,280,000; Full time

Benefits offered by this job

Service Charge

Staff Meal

Job summary

Metland Hotel Group is seeking a passionate Pastry Cook for Metland Seva Seminyak in Bali. You will prepare pastries, cakes, and desserts, ensuring quality and presentation that delights guests.

The role requires 1–2 years of pastry experience in a reputable hotel or restaurant in Bali, with a creative, commercially minded approach and ability to work under pressure in a busy pastry section.

Qualifications

• Minimum 1–2 years experience as a Pastry Cook in a reputed restaurant, bakery or hotel in Bali.
• Good knowledge of pastry production, baking techniques and dessert presentation.
• Creative and commercially minded with ability to develop marketable and appealing pastry products.
• Able to maintain consistent quality and presentation during busy operations.
• Good attitude, teamwork, discipline and ability to work under pressure.

Responsibilities

• Prepare and produce pastries, cakes, desserts, and bakery products according to established recipes and quality standards.
• Ensure consistency in taste, texture, portion, and presentation to meet guest expectations.
• Create attractive and commercially viable pastry products that support restaurant and hotel sales.
• Maintain proper food handling, hygiene, sanitation, and cleanliness of the pastry section.
• Monitor ingredient usage, minimize waste, and maintain proper stock levels.

Skills

Pastry production

Baking techniques

Dessert presentation

Creative

Teamwork

Under pressure

Commercial mindset

Job description

Metland Hotel Group is seeking a passionate Pastry Cook for Metland Seva Seminyak in Bali. You will prepare pastries, cakes, and desserts, ensuring quality and presentation that delights guests.

The role requires 1–2 years of pastry experience in a reputable hotel or restaurant in Bali, with a creative, commercially minded approach and ability to work under pressure in a busy pastry section.