Pastry Chef

Gakarsa Group; Tangerang; On-site; IDR 120,000,000 - 180,000,000; Full time

Job summary

Gakarsa Group in Tangerang Selatan is seeking a Senior Pastry Chef to lead the pastry and bakery division. You will develop recipes, supervise daily production, and ensure high standards in taste, texture, and plating.

The role requires 4–5 years in pastry with CDP experience, strong costing skills, and a passion for Indonesian desserts and local ingredients. Shifts, weekends, and holidays are expected.

Qualifications

• Minimum vocational high school (culinary) / Diploma in Patisserie / Hospitality or equivalent.
• 4-5 years of pastry experience, including 1-2 years as CDP Pastry.
• Foundational to advanced techniques: cakes & sponge, lamination, tempering, creams, entremets, and dessert plating.
• Strong knowledge or genuine interest in Indonesian traditional desserts and local ingredients.
• Proven ability to research, test, and develop recipes (R&D) with a portfolio of local or fusion desserts (preferred).
• Able to balance authenticity, creativity, cost, and consistent daily production.
• Solid costing, stock control, and food safety understanding (HACCP a plus).
• Experience leading a team and developing standard recipes.
• Creative, disciplined, organized, and able to perform under pressure.
• Willing to work shifts, weekends, and public holidays.

Responsibilities

• Lead daily production of the pastry & bakery division (desserts, cakes, pastries, bread).
• Develop, document, and maintain recipe standards (SOPs), ensuring consistency in taste, texture, and plating.
• Create seasonal and special menus.
• Conduct recipe costing, portion control, and waste management.
• Manage ingredient requirements, purchase requests, and pastry inventory.
• Plan production schedules and assign tasks to the pastry team.
• Coach and train CDP/Commis Pastry team members.
• Maintain cleanliness, food safety, labeling, and FIFO practices.

Skills

R&D & recipe development

Team leadership

Costing & stock control

Food safety awareness

Creative plating

Organizational skills

Education

Vocational high school / Diploma in Patisserie or Hospitality

Job description

• Research and explore Indonesian (Nusantara) traditional desserts and snacks from various regions, including their ingredients, techniques, history, and flavor profiles
• Develop new dessert items that adapt or reinterpret Nusantara desserts using modern pastry techniques and plating, while staying true to the original flavor identity
• Source and test local ingredients (e.g., pandan, palm sugar, coconut, glutinous rice, jackfruit, local fruits, spices) and work with suppliers to maintain quality and consistency
• Document research findings and trial results into standardized recipes, costing, and menu proposals
• Lead daily production of the pastry & bakery division (desserts, cakes, pastries, bread)
• Develop, document, and maintain recipe standards (SOPs), ensuring consistency in taste, texture, and plating
• Create seasonal and special menus
• Conduct recipe costing, portion control, and waste management
• Manage ingredient requirements, purchase requests, and pastry inventory
• Plan production schedules and assign tasks to the pastry team
• Coach and train CDP/Commis Pastry team members
• Maintain cleanliness, food safety, labeling, and FIFO practices

Qualifications

• Minimum vocational high school (culinary) / Diploma in Patisserie / Hospitality or equivalent
• 4-5 years of experience in pastry, including at least 1-2 years as a CDP Pastry
• Proficient in foundational to advanced techniques: cakes & sponge, lamination, tempering, creams, entremets, and dessert plating
• Strong knowledge of, or genuine interest in, Indonesian traditional desserts and local ingredients
• Proven ability to research, test, and develop recipes (R&D), with a portfolio showing local or fusion dessert creations (preferred)
• Able to balance authenticity, creativity, cost, and consistent execution in daily production
• Solid understanding of costing, stock control, and food safety (HACCP is a plus)
• Experience leading a team and developing standard recipes
• Creative, disciplined, organized, and able to perform under pressure
• Willing to work shifts, weekends, and public holidays
• Based around Tangerang Selatan or willing to be placed in Bintaro, Tangerang Selatan