Job description for Head Pastry at PT Rekreasi Keluarga Indonesia (Bounce Street Asia - Trampoline Park)
Head Pastry
Naughty Olive is looking for a passionate and experienced Head Pastry to lead our Pastry team and oversee the end-to-end pastry operation.
As Head Pastry, you will be responsible for maintaining product quality and consistency, developing new products, managing production, controlling food cost, and leading the Pastry team to deliver excellent products and operational performance.
What You’ll Do
- Lead and oversee daily Pastry & Bakery operations, from preparation and production to finishing and presentation.
- Develop new pastry, dessert, cake, and bakery products based on business needs, customer preferences, and market trends.
- Develop and maintain standardized recipes, portioning, presentation, and product specifications.
- Ensure consistency of product quality, taste, texture, appearance, and portion.
- Plan daily production based on sales forecast, operational needs, events, and reservations.
- Monitor food cost, yield, portion control, wastage, and raw material usage.
- Manage pastry inventory and ensure proper storage, FIFO/FEFO, and stock availability.
- Lead, coach, and develop the Pastry team to improve technical skills and productivity.
- Create and manage team schedules and production workflow.
- Ensure compliance with food safety, hygiene, sanitation, and kitchen SOP standards.
- Coordinate with Head Chef, Outlet Manager, Purchasing, Finance, and Operations on product, costing, inventory, and operational requirements.
- Monitor pastry equipment and ensure proper usage, cleanliness, and maintenance.
- Evaluate team performance and take corrective actions when required.
- Prepare regular reports related to production, inventory, wastage, food cost, and product performance.
What We’re Looking For
- Minimum 3–5 years of experience in Pastry/Bakery, with experience in a supervisory or leadership role.
- Strong technical knowledge of pastry, bakery, cakes, desserts, and production processes.
- Proven experience in product development and recipe standardization.
- Strong understanding of food costing, inventory, yield, and wastage control.
- Strong leadership and team management skills.
- Able to work in a fast-paced and dynamic F&B environment.
- Strong attention to detail and commitment to product quality.
- Good understanding of food safety and kitchen hygiene standards.
- Creative, disciplined, hands-on, and solution-oriented.
- Willing to work on weekends, public holidays, and operational shifts when required.
