Pastry & Bakery Staff

PT Blue Waves Hospitality Indonesia; Denpasar Barat; Presencial; IDR 44 640 000 - 66 960 000; Tempo integral

Resumo da oferta

PT Blue Waves Hospitality Indonesia is seeking a creative Pastry & Bakery Staff for our operations in Bali. The role requires strong pastry skills, attention to detail, and the ability to deliver high-quality products with consistent presentation.

Ideal candidates have 1–2 years in pastry or bakery production, follow recipes precisely, adhere to food safety standards, and work well under pressure. Willingness to work shifts, weekends, and holidays is essential.

Qualificações

• Vocational diploma or equivalent in Culinary Arts, Pastry, or Bakery.
• 1–2 years pastry or bakery production experience preferred.
• Ability to follow recipes, measurements, and schedules precisely.
• Knowledge of food safety, hygiene, sanitation, and allergen handling.
• Safe operation of pastry equipment like ovens and mixers.
• Attention to detail, consistency in quality and presentation.
• Able to work under pressure and meet daily deadlines.
• Willing to work shifts, weekends, and holidays.

Responsabilidades

• Prepare and produce pastries, bakery items, cakes, and desserts according to recipes and standards.
• Execute daily production plans according to timelines and quantities.
• Maintain consistency in taste, texture, portion size, quality, and presentation.
• Assist with preparation, finishing, decoration, and plating as required.
• Check product quality, freshness, appearance, and consistency before service.
• Ensure products meet recipes, specifications, and presentation standards.
• Report defects and production issues to the supervisor.
• Assist with ingredient receiving, labeling, storage, and FIFO/FEFO procedures.
• Monitor usage, minimize waste, and ensure proper storage temperatures.
• Maintain cleanliness and sanitation of workstations and equipment.
• Comply with food safety, hygiene, and allergen-handling procedures.
• Coordinate with kitchen team to support smooth operations.
• Participate in menu trials, new product development, and seasonal items.
• Complete production, stock, and waste records.

Conhecimentos

Recipe following

Food safety & hygiene

Equipment operation (oven, mixer)

Attention to detail

Teamwork & communication

Shift work

Formação académica

SMK Tata Boga or equivalent

Descrição da oferta de emprego

We are looking for a creative, skilled, and passionate Pastry & Bakery Staff for our pastry operations. The ideal candidate has strong technical pastry skills, a keen eye for detail, and the ability to develop high-quality pastry products while maintaining consistency and excellent presentation standards.

Qualifications :

• Minimum vocational education (SMK Tata Boga) or equivalent in Culinary Arts, Pastry, or Bakery.
• Minimum 1-2 years of experience in pastry or bakery production, preferably in a restaurant, café, or hospitality establishment.
• Able to follow recipes, standard measurements, production schedules, and portioning guidelines accurately.
• Familiar with food safety, personal hygiene, sanitation, and proper food storage procedures.
• Able to operate basic pastry and bakery equipment safely, including ovens, mixers, and food preparation tools.
• Demonstrates attention to detail and consistency in product quality, cleanliness, and presentation.
• Able to work efficiently under pressure and meet daily production deadlines.
• Good teamwork, communication, discipline, and willingness to learn.
• Willing to work shifts, weekends, and public holidays according to operational requirements.

Key Responsibilities

A. Pastry & Bakery Production

• Prepare and produce pastries, bakery items, cakes, desserts, and other assigned products according to restaurant recipes and standards.
• Execute daily production plans according to required quantities and timelines.
• Maintain consistency in taste, texture, portion size, quality, and presentation.
• Assist with preparation, finishing, decoration, and plating as required.

B. Product Quality Control

• Check product quality, freshness, appearance, and consistency before service or distribution.
• Ensure products meet established recipes, specifications, and presentation standards.
• Report defective products, production issues, and ingredient quality concerns to the supervisor.

C. Inventory & Ingredient Management

• Assist with checking, receiving, labeling, and storing ingredients and finished products.
• Apply FIFO (First In, First Out) and FEFO (First Expired, First Out) procedures.
• Monitor ingredient usage, minimize waste, and report low stock before it affects production.
• Ensure proper storage temperatures and shelf-life controls.
• Maintain cleanliness and sanitation of workstations, equipment, utensils, and storage areas.
• Comply with food safety, personal hygiene, and allergen-handling procedures.
• Follow appropriate cooling, labeling, storage, and handling procedures to prevent contamination.

E. Equipment & Workstation Maintenance

• Operate kitchen equipment safely and according to established procedures.
• Clean equipment after use and report damage, malfunction, or maintenance needs.
• Keep the workstation organized, clean, and ready for the next production cycle.

F. Teamwork & Reporting

• Coordinate with the Demi Chef, Chef de Partie, and other kitchen team members to support smooth operations.
• Assist with menu trials, new product development, and seasonal or promotional items when assigned.
• Complete production, stock, and waste records accurately.
• Perform other reasonable duties related to pastry and bakery operations as assigned by the supervisor.