Job description for Pastry & Bakery Staff at PT. Gelimang Artamas (Toscana Italian Restaurant)
Qualifications :
- Minimum vocational education (SMK Tata Boga) or equivalent in Culinary Arts, Pastry, or Bakery.
- Minimum 1–2 years of experience in pastry or bakery production, preferably in a restaurant, café, or hospitality establishment.
- Basic to intermediate knowledge of pastry and bakery techniques, including cakes, cookies, bread, desserts, and basic decoration.
- Able to follow recipes, standard measurements, production schedules, and portioning guidelines accurately.
- Familiar with food safety, personal hygiene, sanitation, and proper food storage procedures.
- Able to operate basic pastry and bakery equipment safely, including ovens, mixers, and food preparation tools.
- Demonstrates attention to detail and consistency in product quality, cleanliness, and presentation.
- Able to work efficiently under pressure and meet daily production deadlines.
- Good teamwork, communication, discipline, and willingness to learn.
- Willing to work shifts, weekends, and public holidays according to operational requirements.kontribusi dalam menciptakan karya kuliner yang berkualitas, kami mengundang Anda untuk bergabung bersama kami di Toscana Italian Restaurant.
Key Responsibilities :
A. Pastry & Bakery Production
- Prepare and produce pastries, bakery items, cakes, desserts, and other assigned products according to restaurant recipes and standards.
- Execute daily production plans according to required quantities and timelines.
- Maintain consistency in taste, texture, portion size, quality, and presentation.
- Assist with preparation, finishing, decoration, and plating as required.
B. Product Quality Control
- Check product quality, freshness, appearance, and consistency before service or distribution.
- Ensure products meet established recipes, specifications, and presentation standards.
- Report defective products, production issues, and ingredient quality concerns to the supervisor.
C. Inventory & Ingredient Management
- Assist with checking, receiving, labeling, and storing ingredients and finished products.
- Apply FIFO (First In, First Out) and FEFO (First Expired, First Out) procedures.
- Monitor ingredient usage, minimize waste, and report low stock before it affects production.
- Ensure proper storage temperatures and shelf-life controls.
D. Hygiene & Food Safety
- Maintain cleanliness and sanitation of workstations, equipment, utensils, and storage areas.
- Comply with food safety, personal hygiene, and allergen-handling procedures.
- Follow appropriate cooling, labeling, storage, and handling procedures to prevent contamination.
E. Equipment & Workstation Maintenance
- Operate kitchen equipment safely and according to established procedures.
- Clean equipment after use and report damage, malfunction, or maintenance needs.
- Keep the workstation organized, clean, and ready for the next production cycle.
F. Teamwork & Reporting
- Coordinate with the Demi Chef, Chef de Partie, and other kitchen team members to support smooth operations.
- Assist with menu trials, new product development, and seasonal or promotional items when assigned.
- Complete production, stock, and waste records accurately.
- Perform other reasonable duties related to pastry and bakery operations as assigned by the supervisor.
