Sous Chef Pastry

The Mesa Bali; Denpasar; Sur place; IDR 260 000 000 - 360 000 000; Plein temps

Résumé du poste

The Mesa Bali is seeking a on-site Sous Chef Pastry in Badung to lead pastry operations, craft premium desserts, and maintain high quality presentations for guests. You will support menu development and collaborate with the culinary team to ensure consistency and excellence across service.

Ideal candidates bring pastry or pastry leadership experience, strong food-safety knowledge, and a hands-on approach to mentoring junior staff in a fast-paced, high-volume setting.

Qualifications

• Experience in pastry, desserts, and baked goods.
• Efficient and consistent in a high-volume kitchen.
• Attention to plating and flavor pairing.
• Background as Pastry Chef or Sous Chef preferred.
• Knowledge of food safety standards and hygiene.
• Willing to work nights, weekends, holidays.
• Ability to mentor junior staff.
• Formal culinary or pastry qualification is an advantage.

Responsabilités

• Supervise pastry production and ensure quality and consistency.
• Manage pastry inventory and place orders for ingredients.
• Collaborate with the culinary team to coordinate service.
• Train junior kitchen staff in pastry techniques.
• Support dessert innovation to complement events and brand.

Connaissances

Bakery and Baking

Food Preparation

Culinary Skills

Pastry/Sous Chef experience

Food Safety & Hygiene

Flexible Hours

Teamwork & Mentoring

Presentation & Plating

Formation

Culinary or pastry qualification

Description du poste

Role Description

The Sous Chef Pastry is a full-time, on-site role based in Badung, responsible for supporting the pastry kitchen operations at The Mesa Bali. This role involves preparing and baking high-quality pastries, desserts, and baked goods that align with the venue's premium guest experience. The Sous Chef Pastry assists in menu development, ensures consistent presentation and portioning, and maintains high standards of food safety and hygiene. Daily tasks include supervising pastry production, managing inventory and ordering for pastry ingredients, collaborating with the culinary team to coordinate service, and training junior kitchen staff in pastry techniques. The role also supports innovation in dessert offerings to complement the club’s events, lounges, and overall brand.

Qualifications

• Candidates should possess strong Bakery and Baking skills, including experience with pastries, desserts, and baked goods.
• Candidates should possess solid Food Preparation and Cooking skills, with a focus on efficiency and consistency in a high-volume environment.
• Candidates should possess well-developed Culinary Skills, including plating, flavor pairing, and attention to detail in presentation.
• Previous experience as a Pastry Chef, Sous Chef, or similar role in a restaurant, hotel, or nightlife venue is highly beneficial.
• Knowledge of food safety standards, kitchen hygiene practices, and inventory management is preferred.
• Ability to work flexible hours, including nights, weekends, and holidays, and to perform in a fast-paced setting.
• Strong teamwork, communication, and time management skills; ability to mentor and guide junior kitchen staff.
• A formal culinary or pastry qualification is an advantage, though equivalent practical experience will be considered.