Junior Pastry Cook

Shishi Izakaya Lounge & Nightclub Bali

Indonesia

On-site

IDR 66,960,000 - 156,240,000

Full time

9 days ago

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Benefits offered by this job

Competitive salary

State-of-the-art kitchen facilities

Professional development opportunities

Premium ingredients

Job summary

Shishi Izakaya Lounge & Nightclub Bali in Denpasar seeks a talented Pastry Chef to lead the pastry and dessert program for high-end catering events. You will craft exquisite desserts, manage the pastry kitchen, and elevate presentation and taste for discerning clients.

Responsibilities include developing innovative menus, supervising pastry staff, and maintaining strict quality, safety, and cost controls to ensure exceptional guest experiences at multiple events.

Qualifications

Proven experience as a Pastry Chef or similar role in professional kitchens or bakeries.
Strong baking and pastry techniques, ingredients, and presentation knowledge.
Creativity in developing new dessert concepts and menus.

Responsibilities

Design and present a wide range of pastries, desserts, breads, and baked goods for events.
Develop seasonal dessert menus in collaboration with the Executive Chef.
Manage pastry kitchen inventory, ordering, and cost control.
Ensure pastry products meet highest standards of quality, taste, and visual appeal.
Maintain hygiene and safety standards within the pastry section.
Train and mentor junior pastry staff to foster creativity and precision.

Skills

Pastry chef

Job description

Our client is seeking a talented and creative Pastry Chef to join their esteemed culinary team in Denpasar. This role is dedicated to crafting exquisite desserts, pastries, and baked goods that enhance the dining experience for various catering events. You will be responsible for developing innovative dessert menus, managing the pastry section of the kitchen, and ensuring the highest standards of quality, presentation, and consistency. If you have a passion for pastry arts and a flair for creating delectable treats, this is an exciting opportunity to contribute to a renowned catering service.

About the Role

Key Responsibilities

Design, prepare, and present a wide range of high-quality pastries, desserts, breads, and other baked goods.
Develop seasonal and innovative dessert menus in collaboration with the Executive Chef.
Manage the pastry kitchen section, including inventory, ordering, and maintaining a clean and organized workspace.
Ensure consistent quality, taste, and visual appeal of all pastry products.
Adhere to all food safety and sanitation standards, maintaining a safe working environment.
Train and mentor junior pastry team members, sharing knowledge and techniques.

Requirements

Proven experience as a Pastry Chef or in a similar role within a professional kitchen or bakery.
Strong knowledge of baking and pastry techniques, ingredients, and presentation.
Creativity and a passion for developing new and exciting dessert concepts.
Experience with menu planning and costing for pastry items.
Excellent understanding of food safety and sanitation protocols.
Ability to work effectively under pressure and manage time efficiently.

Benefits

Competitive salary and benefits package.
Creative freedom to develop unique dessert offerings.
Opportunity to work with high-quality ingredients and state-of-the-art equipment.
Professional development and growth opportunities within the culinary field.
A collaborative and inspiring work environment.

Our client is seeking a talented and creative Pastry Chef to lead their dessert and pastry section for high-end event catering in Denpasar. You will be responsible for crafting exquisite desserts, cakes, and other sweet creations that elevate the dining experience for discerning clients. This role requires exceptional artistic skill, a deep understanding of pastry techniques, and the ability to manage a pastry kitchen efficiently, ensuring consistent quality and timely production. Join a team dedicated to culinary excellence and delivering unforgettable events.

About the Role

Key Responsibilities

Design, prepare, and present a wide range of high-quality pastries, desserts, cakes, and breads for events.
Develop innovative dessert menus and seasonal specials in collaboration with the Head Chef.
Manage the pastry kitchen's inventory, ordering, and cost control to optimize profitability.
Ensure all pastry preparations meet the highest standards of quality, taste, and visual appeal.
Maintain impeccable hygiene and safety standards within the pastry section.
Train and guide junior pastry staff, fostering a culture of creativity and precision.

Requirements

Proven experience as a Pastry Chef or Senior Pastry Cook in a fine dining or high-volume catering establishment.
Exceptional skills in baking, decorating, and dessert artistry.
Strong knowledge of pastry techniques, ingredients, and flavor pairings.
Experience with inventory management and cost control for pastry ingredients.
Ability to work under pressure, manage time effectively, and meet deadlines for events.
A creative mindset with a passion for developing unique and appealing dessert creations.

Benefits

Competitive salary and comprehensive benefits package.
Opportunity to showcase creativity in a renowned catering company.
Access to state-of-the-art kitchen facilities and premium ingredients.
Professional growth and development opportunities.
A collaborative and inspiring work environment in beautiful Denpasar.

Job Identification

Job Category: Culinary

Job Schedule: Full time

Exceptional Hospitality Starts with You

Picture yourself brightening someone's day. When you join our Hotels team, that's exactly what you'll do every time you come to work! You are the Master of your culinary station, creating delicious dishes guests love. As a Chef de Partie - Pastry, you're not just overseeing kitchen operations - you're spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here’s what you’ll do during a typical day

Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation.
Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations.
Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination.
Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation.
Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets.
Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment.
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being.

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications

High school graduate with at least 3 years of experience in a 5‑star hotel or high‑end restaurant.
At least 1 year as a Demi Chef de Partie or equivalent in an international brand hotel. Technical culinary education preferred.
Proficient in Western or Chinese cuisine, with expertise in various cooking techniques.
Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards.

Join an Award-Winning Workplace Culture

At Hilton, we don't just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we've welcomed more than 3 billion guests worldwide while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World's Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands and a company-wide commitment to providing the best stay for every guest, we're setting new standards for the future of travel.

Whether you're starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

Curious about life at Hilton? Explore our Careers Blog (to see why we're more than a great place to stay—we're a great place to work.

Additional Information

Job Number:

Job Category: Food and Beverage & Culinary

Location: Jalan A.A. Gede Rai, Ubud, Bali, Indonesia, 80571

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

Leads kitchen management team.
Provides direction for all day-to-day operations.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards, monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Demonstrates new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

Develops and implements guidelines and control procedures for purchasing and receiving areas.
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

Provides direction for menu development.
Monitors the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented, and create decorative food displays.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures employees maintain required food handling and sanitation certifications.
Maintains purchasing, receiving and food storage standards.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive ongoing training to understand