Sous Chef - Pastry | AYANA BALI

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

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