Job description for Head Chef Pastry & Bakery at Resto Gurih 7
Head Pastry Chef — Rumah Talas| Bogor (On-site)
Role Summary
Lead the pastry and dessert department of Gurih 7. You'll develop, produce, and present high-quality desserts and bakery items that combine Indonesian heritage with modern craftsmanship. The role calls for strong technical skill, creativity, and leadership, and requires close work with the Executive Chef and Beverage team.
Key Responsibilities
- Develop and run a pastry and dessert menu that combines local flavors with modern techniques.
- Create seasonal and signature desserts, including traditional-inspired desserts, plated desserts, cakes, and bakery items.
- Keep taste, texture, and presentation consistent across all outlets, and make sure plating matches brand standards.
- Supervise daily pastry and bakery production and run regular tastings to check quality and freshness.
- Make sure hygiene, storage, and food safety (HACCP) standards are followed consistently.
- Adjust recipes for flavor balance, cost efficiency, and portion control.
- Control pastry inventory, ordering, waste, and food cost within operational targets, working with Purchasing to source quality ingredients.
- Lead, train, and motivate the pastry team. Assign daily tasks and production schedules, build discipline, teamwork, and innovation, and evaluate performance.
- Work with the Executive Chef, Beverage team, and Marketing on dessert pairings, photoshoots, menu launches, and promotions.
Requirements
- Diploma (D1/D3) or Bachelor's degree (S1) in Culinary Arts, Pastry & Bakery, Hospitality, or related field.
- Minimum 5 years of experience as Pastry Chef or Head Pastry Chef in a hotel or premium restaurant.
- Strong mastery of classic and modern pastry techniques.
- Passionate about Indonesian ingredients and flavors, with a modern approach.
- Proven ability to develop seasonal menus and train junior pastry chefs.
- Strong leadership, time management, and communication skills.
- Strong sense of aesthetics and attention to detail.
- Nice to have: experience creating fusion or contemporary Indonesian desserts, an R&D background in new menu development, and experience in international kitchens or pastry competitions.
