Sous Chef Pastry & Bakery

PT Blue Waves Hospitality Indonesia; Denpasar; On-site; IDR 90,000,000 - 180,000,000; Full time

Job summary

PT Blue Waves Hospitality Indonesia is seeking a Pastry Sous Chef to lead our pastry operations in Denpasar. You will oversee daily production, develop and test menus, and ensure standardized recipes, cost control, and top-quality presentation.

The role requires 3–5 years in pastry, leadership experience, strong pastry technique knowledge, and proven abilities in menu development, food costing, and inventory management.

Qualifications

• Minimum 3–5 years of experience in pastry operations.
• Experience leading or supervising a pastry team.
• Strong knowledge of pastry techniques including cakes, tarts, plated desserts, creams, mousses.
• Experience in menu development, recipe standardization, food costing, and inventory management.
• Leadership, organizational, and problem-solving skills.
• Creative and detail-oriented with high product standards.
• Ability to work in a fast-paced environment with strong teamwork.

Responsibilities

• Lead and oversee daily pastry production with consistent quality, taste, texture, and presentation.
• Develop, test, and improve pastry, dessert, cake, and bakery menus.
• Create standardized recipes, portion specifications, and production procedures.
• Manage ingredient purchasing, stock levels, inventory control, and supplier coordination.
• Monitor food costs, minimize wastage, and ensure efficient use of ingredients.
• Maintain high standards of food safety, hygiene, sanitation, and kitchen organization.
• Supervise, train, and develop pastry team members to maintain productivity and quality.
• Coordinate with the Head Chef and other kitchen teams for smooth operations.
• Monitor production planning and ensure pastry items meet operational requirements.

Skills

Pastry expertise

Menu development

Food costing

Inventory management

Team leadership

Quality standards

Attention to detail

Communication

Job description

We are looking for a creative, skilled, and passionate Sous Chef Pastry to lead our pastry operations. The ideal candidate has strong technical pastry skills, a keen eye for detail, and the ability to develop high-quality pastry products while maintaining consistency, cost efficiency, and excellent presentation standards.

Key responsibilities

Lead and oversee daily pastry production, ensuring consistent quality, taste, texture, and presentation.

Develop, test, and improve pastry, dessert, cake, and bakery menus in line with the restaurant's concept.

Create standardized recipes, portion specifications, and production procedures.

Manage ingredient purchasing, stock levels, inventory control, and supplier coordination.

Monitor food costs, minimize wastage, and ensure efficient use of ingredients.

Maintain high standards of food safety, hygiene, sanitation, and kitchen organization.

Supervise, train, and develop pastry team members to maintain productivity and quality standards.

Coordinate with the Head Chef and other kitchen teams to ensure smooth daily operations.

Monitor production planning and ensure all pastry items are prepared according to operational requirements.

About you

Minimum 3-5 years of experience in pastry operations, preferably in restaurants, cafés, hotels, or premium F&B establishments.

Previous experience leading or supervising a pastry team is preferred.

Strong knowledge of pastry techniques, including cakes, tarts, plated desserts, creams, mousses, and other pastry products.

Experience in menu development, recipe standardization, food costing, and inventory management.

Strong leadership, organizational, and problem-solving skills.

Creative, detail-oriented, and committed to maintaining high product standards.

Able to work in a fast-paced environment and adapt to operational demands.

Good communication and teamwork skills.