Pastry Production Lead — R&D & Large-Scale Bakery

Cv Ion Indonesia; Kota Malang ꦠꦸꦛꦩꦭꦁ; On-site; IDR 133,920,000 - 245,520,000; Full time

Job summary

Cv Ion Indonesia in Malang is seeking a Chef Pastry to lead pastry and bakery production at our Central Kitchen. You will develop and manage scale production, ensure quality, taste, and appearance, and establish standard recipes and SOPs.

You will oversee Central Kitchen operations, control raw material usage and costs, and collaborate with other teams to meet branch requirements. A 3+ year track record and formal pastry education are required.

Qualifications

• Minimum 3 years experience as Chef Pastry or equivalent position.
• SMK Tata Boga / D3 / S1 Tata Boga or related field qualification.
• Proficiency in pastry, bakery, cake, and dessert.
• R&D capability to create innovative new menus.
• Understanding of recipes, food cost, shelf life and QC.
• Experience in large-scale production (Central Kitchen preferred).
• Able to lead teams and work independently.
• Detail-oriented, disciplined and able to work under pressure.
• Must have own vehicle.
• Portfolio of pastry work preferred.
• Experience in hotels, bakeries, cafés, or Central Kitchen preferred.

Responsibilities

• Develop innovative pastry and bakery products in line with market trends.
• Ensure quality, taste, and appearance of products remain consistent.
• Establish standard recipes and production SOPs.
• Oversee production processes at Central Kitchen.
• Control raw material usage, food costs, and minimise waste.
• Collaborate with operational teams to meet branch requirements.
• Conduct regular product evaluation and development.

Skills

Pastry making

Leadership

Quality control

Menu development

Detail-oriented

Team management

Education

SMK Tata Boga

D3 Tata Boga

S1 Tata Boga or related field

Job description

Cv Ion Indonesia in Malang is seeking a Chef Pastry to lead pastry and bakery production at our Central Kitchen. You will develop and manage scale production, ensure quality, taste, and appearance, and establish standard recipes and SOPs.

You will oversee Central Kitchen operations, control raw material usage and costs, and collaborate with other teams to meet branch requirements. A 3+ year track record and formal pastry education are required.