Pastry Chef

Sofitel; Batukandik; On-site; IDR 200,880,000 - 357,120,000; Full time

Job summary

Sofitel Bali Nusa Dua Beach Resort invites an experienced Pastry Chef to lead our pastry and bakery operations, delivering desserts and confections that epitomize luxury and French culinary heritage.

You will design menus, supervise production, and maintain HACCP standards while mentoring a diverse pastry team to ensure exceptional guest experiences at our 5‑star resort.

Qualifications

• Minimum 3–5 years of professional pastry experience, including at least 2–3 years in a leadership role within a luxury hotel or resort.
• Strong knowledge of modern pastry techniques, cakes, chocolate artistry, confections, and plated dessert production.
• Deep understanding of international and local pastry trends, premium ingredients, and refined French presentation styles in line with Sofitel standards.
• Experience managing multi-outlet culinary operations, including luxury banquets, buffets, and fine dining à la carte services.
• Strong skills in pastry production planning, recipe standardization, yield management, and food cost control.
• In-depth knowledge of HACCP guidelines, food safety standards, kitchen hygiene, and proper ingredient storage.
• Proven ability in menu engineering, dessert innovation, and creative presentation.
• Proven ability to lead, motivate, and coach multicultural teams.
• Strong organizational and time management skills with excellent attention to detail.
• High level of professionalism, integrity, and discretion.
• Excellent spoken and written English. Additional languages are a plus.
• Willingness to work rotating shifts, weekends, and public holidays.

Responsibilities

• Lead day-to-day pastry production to ensure all desserts, cakes, and confections consistently meet high standards of taste, quality, and visual presentation.
• Design innovative pastry menus, signature desserts, and plated creations that incorporate current luxury culinary trends and guest preferences.
• Enforce strict compliance with food safety, HACCP guidelines, sanitation, and temperature control across all pastry workstations and storage areas.
• Plan and supervise daily pastry production schedules based on hotel occupancy, banquet events, buffet dessert displays, and à la carte demands.
• Manage pastry ingredient inventory, portion control, and production yields to optimize departmental food costs and minimize waste.
• Maintain standardized recipes, visual presentation guidelines, and production specifications for all pastry items.
• Collaborate closely with the Executive Chef on dessert menu development, departmental budgeting, and strategic culinary goals.
• Coordinate with Purchasing and Receiving to source premium pastry ingredients such as specialty chocolates, dairy, fruits, and sugars, verifying their freshness upon delivery.
• Ensure all specialized pastry equipment, chocolate tempering tools, ovens, mixers, and refrigeration units are properly maintained, cleaned, and operated safely.
• Train, mentor, and inspire pastry team members to elevate their technical pastry skills, artistic decoration techniques, and professional growth.
• Conduct regular quality checks on finished pastry creations and implement immediate corrective actions when standards are not met.
• Maintain accurate operational records including temperature logs, cleaning schedules, pastry production sheets, and recipe documentation.
• Work in harmony with the Bakery team, Food and Beverage, Banquet, and other culinary sections to deliver memorable special events, weddings, and VIP experiences.
• Address guest feedback and special dietary requests related to desserts with grace and professionalism to ensure complete guest satisfaction.
• Foster a positive, respectful, and collaborative kitchen environment through engaging daily briefings and clear task delegation.

Skills

Leadership

Multicultural teamwork

Time management

Attention to detail

English proficiency

Food safety knowledge

Job description

Company Description

Experience the epitome of French-inspired luxury at Sofitel Bali Nusa Dua Beach Resort, a prestigious 5-star beachfront haven boasting tropical gardens and sleek modern architecture which offers exclusive experiences for ALL members, this magnificent resort provides 413 exquisite rooms, including 39 suites and villas, along with an array of resort facilities.

Indulge in a culinary journey at three restaurants and two bars, rejuvenate at Sofitel FITNESS and Sofitel SPA, and delight in the outdoor and indoor kids club. Additionally, the resort features 24 function venues, including a Grand Ballroom and a Beachfront Ballroom. Discover the ultimate Art de Vivre at Club Millésime, where delectable cuisine, exquisite wines, and Balinese charm await.

Job Description

The Pastry Chef leads and supervises all pastry and bakery operations to deliver exceptional desserts, breads, and confections that embody Sofitel’s luxury standards and French culinary heritage.

Your Responsibilities Includes

• Lead day-to-day pastry production to ensure all desserts, cakes, and confections consistently meet high standards of taste, quality, and visual presentation.
• Design innovative pastry menus, signature desserts, and plated creations that incorporate current luxury culinary trends and guest preferences.
• Enforce strict compliance with food safety, HACCP guidelines, sanitation, and temperature control across all pastry workstations and storage areas.
• Plan and supervise daily pastry production schedules based on hotel occupancy, banquet events, buffet dessert displays, and à la carte demands.
• Manage pastry ingredient inventory, portion control, and production yields to optimize departmental food costs and minimize waste.
• Maintain standardized recipes, visual presentation guidelines, and production specifications for all pastry items.
• Collaborate closely with the Executive Chef on dessert menu development, departmental budgeting, and strategic culinary goals.
• Coordinate with Purchasing and Receiving to source premium pastry ingredients such as specialty chocolates, dairy, fruits, and sugars, verifying their freshness upon delivery.
• Ensure all specialized pastry equipment, chocolate tempering tools, ovens, mixers, and refrigeration units are properly maintained, cleaned, and operated safely.
• Train, mentor, and inspire pastry team members to elevate their technical pastry skills, artistic decoration techniques, and professional growth.
• Conduct regular quality checks on finished pastry creations and implement immediate corrective actions when standards are not met.li>
• Maintain accurate operational records including temperature logs, cleaning schedules, pastry production sheets, and recipe documentation.
• Work in harmony with the Bakery team, Food and Beverage, Banquet, and other culinary sections to deliver memorable special events, weddings, and VIP experiences.
• Address guest feedback and special dietary requests related to desserts with grace and professionalism to ensure complete guest satisfaction.
• Foster a positive, respectful, and collaborative kitchen environment through engaging daily briefings and clear task delegation.

Qualifications

• Minimum 3–5 years of professional pastry experience, including at least 2–3 years in a leadership role within a luxury hotel or resort.
• Strong knowledge of modern pastry techniques, cakes, chocolate artistry, confections, and plated dessert production (bakery remains a separate function under the Chief Baker).
• Deep understanding of international and local pastry trends, premium ingredients, and refined French presentation styles in line with Sofitel standards.
• Experience managing multi-outlet culinary operations, including luxury banquets, buffets, and fine dining à la carte services.
• Strong skills in pastry production planning, recipe standardization, yield management, and food cost control.
• In-depth knowledge of HACCP guidelines, food safety standards, kitchen hygiene, and proper ingredient storage.
• Proven ability in menu engineering, dessert innovation, and creative presentation.
• Proven ability to lead, motivate, and coach multicultural teams.
• Strong organizational and time management skills with excellent attention to detail.
• High level of professionalism, integrity, and discretion.
• Excellent spoken and written English. Additional languages are a plus.
• Willingness to work rotating shifts, weekends, and public holidays.