Sous Chef - Pastry | AYANA BALI

Ayana; Bari; On-site; IDR 167,400,000 - 312,480,000; Full time

Job summary

Ayana Bali, Bali’s largest integrated resort, seeks an experienced pastry chef to lead high-volume pastry production with passion and innovation. You will supervise staff, maintain quality and safety standards, and ensure optimal waste control while delivering exceptional desserts.

The role requires strong leadership, a track record of excellence, and a 2-year culinary degree; Bachelor’s is desirable. Join a renowned resort that emphasizes guest satisfaction and culinary excellence.

Qualifications

• 5+ years of solid pastry experience in a high-volume resort.
• Proven track record in delivering high-quality, innovative pastries.
• Strong leadership, good judgement, and swift performance improvement.
• HACCP knowledge is desirable.
• 2-year degree in Culinary Arts or related major; Bachelor’s desirable.

Responsibilities

• Prepare all pastries following recipes and yield guides; assign production tasks.
• Interact with guests and review feedback; minimize waste and control food cost.
• Take inventory and maintain production charts; monitor department standards.
• Review financials to maximize opportunities and meet revenue goals.
• Communicate changes during shifts and supervise service staff.

Skills

Pastry expertise

Leadership

Quality control

Menu engineering

Food safety

Education

2-year culinary degree

Job description

Join our team and be part of the continued success of Bali’s largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

Summary of Responsibilities:

• Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities.
• Interact with customers and review guest feedback periodically.
• Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range.
• Take physical inventory of specified food items for daily inventory and production charts according to department standards.
• Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.
• Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Participate and contribute to the resort sustainability program through education, interaction, and suggestion.

Requirements

• Indonesian Citizen only
• Has a minimum of 5 years of solid experience in pastry in a high volume business of a large resort.
• Has a proven track of delivering passion and innovation in creating high-level quality pastries that are special and fresh, which is sustainable and is recognized in the market.
• Has a strong sense of competition in the business, wants to win attitude, and is ahead with the trend.
• Has strong leadership skills with an acute sense of good judgement and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely.
• Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable.
• Has a deep understanding of the profit & loss goals, is proficient in performing regular menu engineering and maintains an up-to-date market list.
• 2-year degree from an accredited university in Culinary Arts, Pastry or a related major is required, Bachelor’s Degree is desirable