Luxury Pastry Lead Chef – Desserts & Cakes

AccorHotels Indonesia

Provinsi Bali

On-site

IDR 200,880,000 - 357,120,000

Full time

14 days+

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Job summary

Sofitel Bali Nusa Dua Beach Resort in Bali seeks a Pastry Chef to lead all pastry and bakery operations, delivering desserts, breads, and confections that reflect Sofitel's luxury and French culinary heritage.

You will design innovative menus, supervise pastry staff, and ensure HACCP compliance, inventory control, and cost optimization while collaborating with the Executive Chef on budgeting and culinary goals.

Qualifications

3–5 years of professional pastry experience, including 2–3 years in a leadership role in luxury hotels or resorts.
Strong knowledge of modern pastry techniques, chocolate artistry, confections, and plated desserts.
Understanding of international and local pastry trends and premium ingredients.
HACCP knowledge and food safety standards.
Excellent English, with additional languages a plus.

Responsibilities

Lead day-to-day pastry production ensuring high standards of taste, quality, and presentation.
Design innovative pastry menus and signature desserts aligned with luxury trends.
Enforce HACCP and food safety across all pastry stations and storage.
Manage pastry inventory, portioning, yields, and food cost control.
Maintain standardized recipes and production specifications.
Collaborate with Executive Chef on dessert menus, budgeting, and goals.
Source premium ingredients with Purchasing; verify freshness on delivery.
Maintain pastry equipment and ensure safe operation.
Train and mentor pastry team to elevate skills.
Perform regular quality checks and corrective actions.
Keep accurate records: temps, cleaning, production sheets, recipes.
Work with Bakery/F&B/Banquet and other sections for events.
Address guest dietary requests with professionalism.
Lead daily briefings and delegate tasks.