- Kuta Selatan, Bali, Indonesia
- 10+ years
Lead the pastry department of a 5‑star resort, overseeing production, menu engineering, cost control, and team leadership.
Responsibilities
- Conceptualize, design, and execute innovative pastry, artisan bakery, and dessert menus across all luxury dining outlets, in‑villa dining, and high‑profile banqueting events.
- Supervise daily culinary preparation and finishing to ensure uncompromised presentation, taste consistency, portion control, and adherence to standardized operational manuals.
- Partner with the Executive Chef in formulating and managing the departmental annual operating budget (OPEX) and capital expenditure (CAPEX) for kitchen machinery.
- Enforce strict adherence to HACCP guidelines, ISO/food safety protocols, and corporate hygiene standards across all pastry and bakery prep stations.
- Lead, mentor, and organize the pastry brigade, cultivating a culture of craftsmanship, precision, and continuous learning.