Pastry Sous Chef — Luxury Resort, High-Volume Leader

AYANA Hospitality; Provinsi Bali; Sur place; IDR 120 000 000 - 180 000 000; Plein temps

Résumé du poste

AYANA Hospitality is seeking an experienced Pastry Chef for Bali's largest integrated resort. You will lead a high-volume pastry operation, ensuring quality, freshness, and menu innovation while managing costs and waste.

You will mentor staff, monitor safety and food-handling standards, and work closely with purchasing to maintain product quality and availability in a dynamic resort environment.

Qualifications

• Indonesian citizen only.
• Has a minimum of 5 years solid pastry experience in a high-volume resort.
• Demonstrated passion and innovation in high-quality pastries; sustainable and market-recognized.

Responsabilités

• Prepare dishes following recipes and yield guides; assign prep work to staff and review priorities.
• Interact with guests and review feedback periodically.
• Minimize waste and control food cost within budgeted range.
• Take daily inventory and produce production charts per department standards.
• Review financials to maximize department revenue opportunities.
• Communicate changes to assignments during shifts; address issues upholding standards.
• Ensure staff informed about menu items and availability for meals and events.
• Monitor staff performance and rectify deficiencies to meet standards.
• Coordinate with Purchasing/Storeroom to requisition and store daily supplies; ensure quality.
• Contribute to sustainability program through education and participation.

Connaissances

Leadership

Menu engineering

Food safety

Quality pastry

High-volume production

Waste management

Formation

Diploma in Culinary Arts

Pastry certification

Bachelor's degree desirable

Description du poste

AYANA Hospitality is seeking an experienced Pastry Chef for Bali's largest integrated resort. You will lead a high-volume pastry operation, ensuring quality, freshness, and menu innovation while managing costs and waste.

You will mentor staff, monitor safety and food-handling standards, and work closely with purchasing to maintain product quality and availability in a dynamic resort environment.