Pastry

Requirements:

• Experience: Minimum 1-2 years for Junior level, and 3-5 years for Senior level in a high-volume Pastry Kitchen or Bakery.
• Education: Minimum High School or Vocational High School (SMK) graduate, with a focus on Culinary Arts or Pastry/Baking.
• Technical Skills: Proficient in various pastry techniques, including dough making, cake decoration, dessert plating, and chocolate work.
• Knowledge: Deep understanding of food safety (HACCP), ingredient functions, and temperature control for delicate pastry products.
• Creativity (Senior): Proven ability to develop new recipes, create seasonal dessert menus, and innovate plating styles.
• Attitude: Detail-oriented, organized, and able to work in a high-pressure environment with early morning or late-night shifts.

Responsibilities:

• Daily Production: Prepare and bake a variety of pastries, breads, and desserts according to Jannah Restaurant’s recipes and quality standards.
• Quality Control: Inspect the freshness and quality of all ingredients and finished products before they are served to guests.
• Menu Development (Senior): Conceptualize and create new pastry offerings and signature desserts to enhance the guest experience.
• Inventory Management: Monitor stock levels of pastry supplies (flour, butter, chocolates, etc.) and report orders to the Head Chef/Supervisor.
• Plating & Presentation: Ensure all desserts are presented beautifully and consistently according to the established plating guides.
• Hygiene & Sanitation: Maintain the highest standards of cleanliness and organization within the pastry station and storage areas.
• Cost Control (Senior): Manage portion control and minimize food wastage to maintain the pastry department's profitability.
• Team Leadership (Senior): Train and mentor junior pastry staff to ensure consistent skills and knowledge across the team.