Head Chef Pastry & Bakery

CV. Berkah Alfani; Bogor; On-site; IDR 180,000,000 - 240,000,000; Full time

Job summary

Gurih 7 is seeking a Lead Pastry Chef to head the pastry and dessert department. You will develop, produce, and present high-quality desserts combining Indonesian heritage with modern craftsmanship. You will collaborate closely with the Executive Chef and Beverage team to create menus and elevate presentations.

You will lead a skilled pastry team, train junior chefs, and ensure consistent quality, hygiene, and cost control across outlets. A strong eye for aesthetics and innovation is essential.

Qualifications

• Diploma or Bachelor's degree in Culinary Arts, Pastry & Bakery, Hospitality, or related field.
• Minimum 5 years as Pastry Chef or Head Pastry Chef in hotel or premium restaurant.
• Strong mastery of classic and modern pastry techniques.
• Passionate about Indonesian ingredients with a modern approach.
• Proven ability to develop seasonal menus and train junior pastry staff.
• Strong leadership, time management, and communication skills.
• Attention to aesthetics and detail.

Responsibilities

• Develop and run a pastry and dessert menu that combines local flavors with modern techniques.
• Create seasonal and signature desserts, including traditional-inspired desserts, plated desserts, cakes, and bakery items.
• Keep taste, texture, and presentation consistent across outlets, and ensure plating matches brand standards.
• Supervise daily pastry and bakery production and run tastings to check quality and freshness.
• Ensure hygiene, storage, and HACCP standards are followed consistently.
• Adjust recipes for flavor balance, cost efficiency, and portion control.
• Control pastry inventory, ordering, waste, and food cost with Purchasing to source ingredients.
• Lead, train, and motivate the pastry team; assign tasks and production schedules.
• Work with Executive Chef, Beverage team, and Marketing on dessert pairings, photoshoots, launches, promotions.

Skills

Pastry techniques

Leadership

Menu development

Quality control

Education

Diploma/Bachelor in Culinary Arts or related

Job description

Lead the pastry and dessert department of Gurih 7. You'll develop, produce, and present high-quality desserts and bakery items that combine Indonesian heritage with modern craftsmanship. The role calls for strong technical skill, creativity, and leadership, and requires close work with the Executive Chef and Beverage team.

Key responsibilities

Develop and run a pastry and dessert menu that combines local flavors with modern techniques.

Create seasonal and signature desserts, including traditional-inspired desserts, plated desserts, cakes, and bakery items.

Keep taste, texture, and presentation consistent across all outlets, and make sure plating matches brand standards.

Supervise daily pastry and bakery production and run regular tastings to check quality and freshness.

Make sure hygiene, storage, and food safety (HACCP) standards are followed consistently.

Adjust recipes for flavor balance, cost efficiency, and portion control.

Control pastry inventory, ordering, waste, and food cost within operational targets, working with Purchasing to source quality ingredients.

Lead, train, and motivate the pastry team. Assign daily tasks and production schedules, build discipline, teamwork, and innovation, and evaluate performance.

Work with the Executive Chef, Beverage team, and Marketing on dessert pairings, photoshoots, menu launches, and promotions.

About you

Diploma (D1/D3) or Bachelor's degree (S1) in Culinary Arts, Pastry & Bakery, Hospitality, or related field.

Minimum 5 years of experience as Pastry Chef or Head Pastry Chef in a hotel or premium restaurant.

Strong mastery of classic and modern pastry techniques.

Passionate about Indonesian ingredients and flavors, with a modern approach.

Proven ability to develop seasonal menus and train junior pastry chefs.

Strong leadership, time management, and communication skills.

Strong sense of aesthetics and attention to detail.