Job description for Assistant Bakery & Pastry Chef (Sub Leader) at Juju Garden Cafe
Assistant Chef – Bakery & Pastry
Juju Garden Café is seeking a dedicated, creative, and passionate Assistant Chef – Bakery & Pastry to support the Head Chef in managing the daily operations of the bakery and pastry kitchen. This role is responsible for ensuring all bakery and pastry products are prepared and presented with exceptional quality, consistency, creativity, and visual appeal. The Assistant Head Chef will assist in product development, supervise and support the bakery & pastry team, monitor inventory and food costs, and ensure compliance with hygiene, sanitation, and food safety standards. Working closely with the Head Chef and management team, this position plays a key role in delivering high-quality bakery and pastry products while maintaining the identity and quality standards of Juju Garden Café.
Assistant Head Chef Responsibilities
1. Bakery & Pastry Operations Management
> Assist the Head Chef in managing and supervising daily bakery & pastry operations to ensure smooth and efficient workflow.
2. Quality Control (QC)
> Ensure all bakery and pastry products meet Juju Garden Café's standards for quality, taste, texture, consistency, and presentation.
3. Product Development
> Support the Head Chef in developing and improving bakery and pastry recipes based on market trends, customer preferences, and sales performance.
4. Food Cost Management
> Assist in monitoring food cost (COGS), minimizing waste, and maintaining efficient use of ingredients.
5. Team Leadership
> Supervise, train, evaluate, and support the bakery & pastry team, including assisting with staff scheduling (rostering).
6. Food Safety & Compliance
> Ensure compliance with HACCP/CHSE standards, sanitation, food safety, workplace health and safety (OHS), and operational SOPs.
7. Inventory & Purchasing
> Assist in ordering ingredients, monitoring inventory levels, and maintaining adequate stock availability.
Qualifications
1. Minimum 3 years of experience as an Assistant Head Chef, Sous Chef, Pastry Chef, or Chef de Partie (Bakery & Pastry), or 5–7 years of experience in the F&B industry, preferably in hotels, resorts, bakeries, cafés, or hospitality-standard restaurants.
2. Minimum education: High School/Vocational High School (Culinary Arts/Bakery & Pastry) or Diploma in Hospitality, Culinary Arts, Bakery & Pastry, or Tourism.
3. Strong leadership skills with proven experience in supervising, training, and developing bakery & pastry teams.
4. Good understanding of bakery & pastry operations, inventory management, COGS/Food Cost, food waste control, and SOP implementation.
5. Strong expertise in bread, viennoiserie, cakes, pastries, desserts, and bakery production, with the creativity to develop and innovate new products.
6. Excellent communication, coordination, and problem-solving skills, with a strong focus on quality, efficiency, and customer satisfaction.
7. Disciplined, detail-oriented, responsible, able to work under pressure, and results-driven.
8. Certification in Food Safety, HACCP, Bakery & Pastry, or Culinary Arts is an advantage. Willing to be based in Lippo Cikarang, Bekasi.
