Persyaratan untuk peran ini:

silk restaurant sedang membuka lowongan untuk posisi Penuh waktu Pastry Chef (patissier) di Canggu, Bali. Lamar sekarang untuk menjadi bagian dari tim kami.

• Mencari kandidat untuk bekerja pada:
• Senin pagi
• Senin siang
• Selasa pagi
• Selasa siang
• Rabu pagi
• Rabu siang
• Kamis pagi
• Kamis siang
• Jumat pagi
• Jumat siang
• Sabtu pagi
• Sabtu siang
• Minggu pagi
• Minggu siang
• Diperlukan 2-3 tahun pengalaman kerja yang relevan untuk posisi ini
• Gaji yang diinginkan: Rp5,000,000 - Rp8,000,000 per bulan

Pastry Chef – Requirements

Education & Experience

Diploma/Bachelor’s degree in Culinary Arts, Pastry & Baking, or related field.

Minimum 3 years of experience as a Pastry Chef or senior pastry position in a reputable hotel, restaurant, or bakery.

Proven experience in producing a wide range of pastry items such as cakes, bread, desserts, cookies, chocolates, and decorative items.

Technical Skills

Proficient in pastry and baking techniques, including dough preparation, fillings, glazing, and finishing.

Skilled in recipe development, including seasonal items and custom cakes.

Knowledgeable in chocolate tempering, sugar art, laminated dough, mousse, and dessert plating.

Leadership & Management

Able to lead and manage a pastry kitchen team.

Strong time management and delegation skills.

Capable of managing inventory, controlling food cost, and maintaining budget.

Creativity & Innovation

Highly creative in developing visually appealing and flavorful desserts.

Updated with current pastry trends and adaptable to changing market demands.

Character & Work Attitude

Detail-oriented, quality-focused, innovative, and passionate about pastry arts.

Professional, disciplined, and reliable.

Flexible to work in shifts, weekends, and holidays.

Pastry Chef – Job Description

Planning & Preparation

Plan and design the pastry and dessert menu for daily operations and special events.

Develop and standardize recipes and ensure all pastry items adhere to quality standards.

Ensure ingredients and materials are prepared in advance for daily production.

Pastry Production

Oversee the production of all pastry items including cakes, bread, cookies, plated desserts, and pastries.

Monitor production from preparation to final presentation and plating.

Quality Control

Maintain consistency in taste, texture, presentation, and portion size.

Ensure all dishes are aesthetically pleasing and meet the establishment's quality standards.

Team Management

Supervise, train, and mentor pastry staff (Commis, Bakers, Assistants).

Evaluate performance and provide coaching for team development.

Inventory & Hygiene Control

Manage stock levels, ordering, and usage to minimize waste and cost.

Maintain cleanliness and hygiene standards in the pastry kitchen at all times.

Menu Development

Create new and innovative dessert items for seasonal menus, events, and special requests.

Conduct tasting and testing sessions to refine recipes.

Cross-Department Coordination

Collaborate with the service team, banquet, and purchasing department for special event needs.

Ensure all pastry requirements are met for weddings, gatherings, and buffets.