Responsibilities:
· Prepare and produce a wide range of pastries, cakes, breads, and desserts according to standardized recipes and quality expectations.
· Ensure proper presentation and consistency of all pastry items served.
· Maintain cleanliness and hygiene standards in the pastry kitchen area at all times.
· Assist in supervising junior team members and commis within the pastry section.
· Manage daily preparation and ensure sufficient stock of ingredients for operational needs.
· Handle and store food properly following HACCP and food safety guidelines.
· Contribute ideas for new pastry and dessert menu creations.
· Report any equipment issues or operational concerns to the Pastry Chef or Sous Chef.
· Collaborate with the overall kitchen team to ensure smooth and timely service.
Requirements:
· Diploma or certificate in Culinary Arts or Hospitality Management.
· Minimum 2 years of experience in pastry section, preferably in a 4- or 5-star hotel or resort.
· Solid knowledge of basic to intermediate pastry and bakery techniques.
· Creativity in dessert decoration and plating.
· Disciplined and detail-oriented
· Understanding of kitchen hygiene, sanitation, and food safety principles.
· Team player with a positive attitude and willingness to learn.
· Willing to be based in Bali and work in shifts, including weekends and public holidays.