Pastry Sous Chef

The Union Group - Recruitment; Jakarta Pusat; Sur place; IDR 200 880 000 - 267 840 000; Plein temps

Résumé du poste

The Union Group is seeking a Pastry Sous Chef to lead pastry production onsite in Jakarta. You will support pastry planning and execution for daily service and events, supervise pastry staff, and maintain high quality and safety standards.

This full‑time role requires collaborating with chefs, managing inventory, reducing waste, and contributing to menu development and seasonal desserts.

Qualifications

• Strong foundation in pastry and bakery techniques; dessert preparation focus.

Responsabilités

• Support Head Pastry Chef in planning, preparing, and executing pastry production.

Connaissances

Pastry techniques

Bakery techniques

Creative pastry design

Hygiene & food safety

Team leadership

Communication

Time management

Shift flexibility

Formation

Culinary or pastry arts education

Description du poste

Company Description

The Union Group is a hospitality company focused on delivering high-quality food, beverages, and wine in warm, casual, and thoughtfully designed restaurant settings. Guests are welcomed with friendly, knowledgeable service across a diverse portfolio of venues. The group’s family of restaurants includes BISTECCA, BAR LUCA, CAFFÈ MILANO, CORK&SCREW, LOEWY, PIERRE, ROMA, THE COCKTAIL CLUB, MODERNHAUS, BOTTOM PARLOR, and UNION. Team members join a dynamic environment that values culinary excellence, guest satisfaction, and professional growth. The Union Group offers opportunities to contribute creatively to menus and experiences within a well-established, reputable restaurant group.

Role Description

The Pastry Sous Chef is a full-time, on-site role based in Jakarta, Indonesia. This position supports the Head Pastry Chef in planning, preparing, and executing pastry and dessert production for daily service and special events. Responsibilities include overseeing pastry station operations, ensuring consistent product quality, managing inventory and ordering for pastry ingredients, and supporting menu development and seasonal specials. The Pastry Sous Chef supervises and trains pastry team members, maintains strict hygiene and food safety standards, and coordinates with the broader kitchen team to ensure timely and efficient service. The role also involves monitoring portion control, reducing waste, and contributing to a positive, collaborative kitchen culture.

Qualifications

• Strong foundation in pastry and Bakery techniques, including Baking and dessert preparation.
• Demonstrated Cooking skills with an understanding of how pastry production integrates into overall kitchen operations.
• High level of Creativity Skills for developing visually appealing, innovative pastries and plated desserts.
• Solid knowledge of Hygiene and food safety practices, with a commitment to maintaining a clean and compliant work environment.
• Previous experience as a Pastry Sous Chef or senior pastry role in a high-volume, quality-focused restaurant or hotel.
• Ability to lead, train, and motivate a pastry team while working collaboratively with chefs and service staff.
• Strong organizational, time-management, and communication skills, with attention to detail and consistency.
• Flexibility to work shifts, weekends, and holidays as required by restaurant operations.
• Culinary or pastry arts education is an advantage, as is experience in premium or boutique hospitality environments.