Sous Chef (Pastry / Bakery)

Our client, a premier group of restaurants and cafes with multiple outlets in Bali, is actively seeking a passionate and experienced Pastry Sous Chef for their flagship location in Pererenan, Bali.

As a Pastry Sous Chef, you are responsible for assisting the Pastry Chef in the preparation and presentation of desserts, pastries, and other baked goods, ensuring high quality and creativity, supervising pastry kitchen staff, managing inventory, and maintaining a clean and organized workspace.

Note: A pastry portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership).

Requirements:

• Minimum of 2 years experience as a Sous Chef in a pastry or bakery or Head Baker in an international bakery or restaurant brand.
• Have a complete understanding of the Hygiene, Health, and Safety standards.
• Experience in managing large numbers of employees.
• Experience in managing large operations or bulk orders. 
• Strong leadership and organizational skills for managing multiple tasks and maintaining kitchen efficiency.
• Effective communication with both kitchen and front-of-house teams to ensure smooth operation.
• Ability to contribute to menu planning, creation, and recipe development.

Responsibilities:

• Supports the vision and goals of the Executive Head Chef at all times.
• Complies with any reasonable tasks given by the Executive Head Chef to the highest possible standard.
• To ensure the highest possible standards of food products are served.
• To constantly provide suggestions and recipes for new menu items and specials in line with competitors and current market trends.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To ensure that the outlet operation is managed efficiently according to the established concept statements.
• To conduct daily hygiene inspections and ensure that international standards are achieved. Apply corrective action if necessary.
• Overseeing and supervising the kitchen staff. Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that the kitchen is in good condition.
• To lead and conduct the kitchen's monthly inventory checks on all operating equipment and supplies
• Keeps stations clean and complies with food safety standards. as well as
  delivering amazing customer service standards while maintaining the company's standards.
• To control the requisitioning, storage, and careful use of all operating equipment and supplies.
• To assist the Human Resource Department in creating and implementing an annual training schedule for all Kitchen sections.