ARTISAN PASTRY & BAKERY CHEF

We are a growing Jakarta café with branches in well-positioned malls, offering quality coffee, comfort food, and freshly made pastries. As we continue to grow, we are looking for an experienced Artisan Pastry & Bakery Chef to lead our pastry and bakery production and help elevate our product offering.

This role is ideal for a creative and hands-on pastry professional who enjoys developing new products, maintaining high-quality standards, and bringing fresh ideas to the menu.

Key Responsibilities

1. Pastry & Bakery Production

• Lead daily production of pastries, cakes, croissants, breads, doughs, scones, cookies, desserts, and other artisan bakery products.
• Ensure consistent taste, texture, quality, and presentation across all products.
• Handle and oversee dough preparation, fermentation, proofing, lamination, baking, and finishing processes.
• Ensure production follows established recipes, standards, and food safety requirements.

2. Product Development & Innovation

• Develop new pastry and bakery products aligned with current market and consumer trends.
• Create innovative flavors and product concepts using quality ingredients.
• Conduct recipe trials, testing, costing, and refinement before product launch.
• Continuously identify opportunities to improve existing products and product quality.

3. Kitchen & Production Management

• Plan daily production schedules based on business and outlet requirements.
• Monitor ingredient usage, stock requirements, production yield, and product availability.
• Manage production workflow to ensure efficiency and minimize waste.
• Maintain a clean, organized, and safe working environment in accordance with company SOPs.

4. Quality & Cost Control

• Maintain consistent product quality and presentation in line with the café’s brand standards.
• Monitor product freshness, storage, shelf life, and proper handling.
• Identify opportunities to minimize production waste and improve ingredient utilization.
• Ensure product quality and production standards are consistently maintained.

Qualifications

• Minimum 3 years of experience in pastry, bakery, or artisan baking, preferably in a café, restaurant, hotel, or bakery environment.
• Strong technical skills in croissants, laminated dough, cakes, desserts, and artisan bakery products.
• Strong understanding of fermentation, proofing, baking, and pastry production techniques.
• Creative and up-to-date with current pastry and bakery trends.
• Experience in product development, recipe testing, and menu innovation.
• Detail-oriented with strong standards for product quality, presentation, hygiene, and consistency.
• Able to work hands-on in a fast-paced kitchen environment.
• Strong teamwork and communication skills.
• Portfolio of previous pastry and bakery work is required.