Pastry Chef (National Talent Only)

Raffles Hotels & Resorts

Kuta Selatan

On-site

IDR 223,200,000 - 312,480,000

Full time

25 hours ago

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Benefits offered by this job

Complimentary upgrades

Extended stays

Discounted stays across Fairmont & Ral

Dining and wellness discounts

Luxuries to enhance your experience

Job summary

Raffles Bali is seeking a skilled Pastry Chef to lead daily production of pastries, breads, desserts, and confections for all dining outlets and events. You will develop refined, brand-aligned pastries reflecting the resort's luxury standards and Bali’s local culture.

Reporting to the Executive Chef, you will supervise and develop the pastry team, ensure HACCP compliance, manage inventory, and collaborate on seasonal menus and bespoke events to elevate guest experiences at the resort.

Qualifications

Three years of experience as a Pastry Chef in a luxury setting.
Proven expertise in plated desserts and chocolate work.
Strong leadership, organizational and training abilities.

Responsibilities

Produce and oversee daily production of pastries, breads, desserts, and confections for all outlets and events.
Create refined, brand-appropriate pastries reflecting luxury positioning and local culture.
Ensure all products meet recipes, standards, freshness, taste, and presentation.
Plan mise en place, production schedules, and staffing according to demand.
Lead, train, and assess pastry team to uphold high standards.

Skills

Leadership

Team management

Bakery & chocolate

European pastry techniques

Plated desserts

Problem solving

Education

Diploma or degree in Culinary Arts, Baking & Pastry, or related field

HACCP certification

Job description

Company Description

The Birthplace of stories and legends since 1887, Raffles is a legendary brand, steeped in history and loved by generations past, present and future. Raffles, at distinguished landmark addresses around the world, is the vibrant heart of its destination, curating experiences that are culturally enriching, intellectually stimulating and always respectful of local communities, heritage and the environment. Set above Jimbaran Bay, Raffles Bali is a place of quiet grace where nature, space and service come together with ease. Spanning 23 hectares, with more than half preserved as greenery, the resort offers both ocean views and lush landscapes, a balance of openness and tranquillity. Recognised with many international awards, it is celebrated for its design, wellbeing philosophy and thoughtful service. Conveniently close to the airport and supported by an onsite heliport, the resort remains serene and secluded. Each of the 32 villas features a private pool and garden, shaped for light, breeze and calm. Guided by the Raffles Butlers, experiences unfold gently, from the Botanical Tour and Birds and Butterflies Watching to cultural activities that reflect the island’s heritage. Here, time softens and every gesture is crafted with care, an invitation to experience Bali through the enduring grace of Raffles. At Raffles, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence.

Job Description

Produce and oversee the daily production of pastries, breads, bakery items, cakes, desserts, chocolates, petit fours, ice creams, and confectionery for restaurants, afternoon tea, room service, lounges, banquets, weddings, VIP events, and other special occasions.
Create refined, innovative, and brand-appropriate pastries and desserts that reflect Raffles' luxury positioning, local culture, seasonality, sustainability, and evolving guest expectations.
Ensure all pastry and bakery products consistently meet approved recipes, specifications, quality standards, portioning, freshness, temperature, taste, texture, and visual presentation requirements.
Ensure all products comply with food safety, hygiene, sanitation, allergen controls, dietary requirements, HACCP standards, and applicable workplace safety procedures.
Plan and prepare daily mise en place, production schedules, and staffing requirements according to operational needs, orders, and anticipated business levels to ensure smooth and timely service.
Supervise, lead, train, coach, and assess pastry team members, including Sous Chefs, Chef de Parties, Demi Chefs de Partie, and Commis Chefs, ensuring high standards of technical skills, discipline, teamwork, and professional development.
Drive daily taste panels to evaluate and maintain the quality, consistency, flavor, and presentation of pastry products, while enhancing the Food & Beverage and Culinary teams' product knowledge to support an exceptional guest experience.
Develop and test new types of pastries, desserts, cakes, chocolates, and other confectionery products, including preparing samples for tasting, evaluation, and approval.
Collaborate closely with the Executive Chef, F&B, Banquets, Events, and Service teams on seasonal menus, new product development, tasting sessions, promotions, special occasions, bespoke guest requests, and luxury events.
Understand and consistently embody the company’s philosophy, values, and service standards, incorporating them into daily operations, leadership, decision-making, and guest interactions.
Prepare store requisitions for approval and ensure that all received ingredients and supplies meet predetermined quality, quantity, freshness, and purchasing specifications.
Manage inventory, requisitions, receiving, storage, stock rotation, and supplier-quality checks for all pastry and bakery ingredients, ensuring appropriate stock levels and product availability.
Ensure the proper handling, storage, labeling, and rotation of all raw materials, semi-finished products, and finished products to maintain quality and minimize spoilage, wastage, and food loss.
Monitor and control food cost, product yield, wastage, labor productivity, and departmental expenses while maintaining the required luxury quality and operational standards.
Maintain immaculate cleanliness, hygiene, sanitation, kitchen organization, equipment care, and workplace safety throughout the pastry and bakery production areas.
Handle guest feedback, dietary requirements, allergies, and special requests with discretion, efficiency, and personalization, particularly for VIP guests, long-stay guests, weddings, private events, and bespoke occasions.
Stay current with global pastry and bakery trends, advanced techniques, emerging products, sustainability practices, and luxury dining expectations, and introduce relevant innovations to enhance the pastry offering.
Ensure proper coordination and communication within the pastry team and with other Culinary and F&B departments to achieve operational efficiency and deliver a consistently exceptional guest experience.

Qualifications

Diploma or degree in Culinary Arts, Baking & Pastry, or related field
Additional certifications (e.g., HACCP, food safety) is mandatory
A minimum of three years of experience as Pastry Chef
Proven experience in a luxury five star
Expertise in plated dessert and dessert buffet presentation
Skill in bakery and chocolate work, sugar artistry is a plus
Strong leadership and team management abilities
Excellent organizational, problem solving and training skill
A refined touch in European pastry techniques

Additional Information

Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience.

We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits.