Total 9 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in kuta selatan

Junior Sous Chef is responsible for creation of menus and standard recipes maintain and control production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.

Decision Making Responsibilities:

• Assist in food preparation and collaborate with the executive/head chef.
• Help in the design, testing, and implementation of the food and drink menu.
• Produce high-quality plates for customers in both design and taste.
• Oversee and supervise kitchen staff.
• Assist with inventory, ordering, supplier relationships, and management of supplies.
• Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
• Keep work and food prep stations clean and comply with food safety standards.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Maintain the schedule for staff shifts.
• Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
• Department Budget
• Matters pertaining to Culinary  operations
• Within the authority as assigned by Superior

•To ensure that the kitchen operates in a timely way

•Full compliance with local municipality HACCAP standards and certification.

•Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.

• Able to create innovative menu and dishes & follow all the step for menu or new dishes implementation

• Control food wastage and report & Cost Control at all time

• Ensuring food quality delivery according the standard & applying and maintaining HACCP and Food Safety procedure

Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following: 

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Adhere to payroll costs and productivity within budgeted guidelines
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Works closely with other team members and Cooks in menu creation and overall guest experience improvement efforts
• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague
• Assume supervisory responsibilities during the absence of the Head Chef
• Other duties as assigned

Primary Responsibilities

• General Duties

• Direct and supervise the preparation and production of all dishes and ensure that they comply with the prescribed recipes and specifications. Undertake regular checks on the quality of all food items and recommended improvement when necessary.
• Develop a presence in your designated restaurant. Each evening visit the restaurant and meet with guests. Promote Dining destination.
• Determine the required mice-en-place in each section and check the store requisitions. Sign off on prepared requisitions by subordinates.
• Create the menus and produce recipes with Executive Chef. Prepare sample tasting for management when required.
• Review the sale of dishes. Suggest and implement changes to the menu items according to customer’s demand and the availability of seasonal ingredients for supervisor’s approval.
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great guest experience.

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the restaurant.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

Primary Responsibilities

• Supervise and carry out the production of pastries, Bread, Bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications.
• Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work.
• Check and prepare the required mise-en-place according to orders.
• Prepare store requisitions for supervisor’s approval and check that the received goods meet the predetermined quality and purchasing specifications.
• Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum.
• Monitor the proper handling and storage of all produce to keep spoilage to a   minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great experience.
• Create new types of pastries and desserts preparing sample tasting

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the outlet.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

Chef de Partie

As a Commis Chef at Jimbaran Puri, A Belmond Hotel, you are part of a family that shapes the culinary experience of our guests. In this role, you will master the art of delivering exceptional gastronomic experience and always aiming to exceed expectations. If you are looking to develop your skills and be part of the future of luxury, this is your moment.

Primary responsible includes:

-          Support our food sustainability initiatives

-          Consistency for the result

-          Passion in cooking and art of plating

-          Make the Moment for our guest journey and talent journey

-          Creative and innovative

-          Be remarkable as in passionate in food.

-          Prepare food and provide prompt as the HACCP standard

What you bring:

-          Relevant qualification or experience working as a Commis Chef

-          Knowledge of basic food preparation and culinary techniques

-          Consistency and strong attention in details

-          Willingness to learn and develop

-          A team player

-          HACCP and Personal hygiene knowledge.

-          Indonesian citizen only

What we offer:

At Jimbaran Puri, we pride ourselves on fostering a culture built on kindness, active listening, and genuine connections with our colleagues and guests. We offer a comprehensive range of compensation and benefits including:

-          Competitive basic salary and benefits

-          Loyalty and recognition rewards programs

-          Employee assistance and wellness programs

-          Enhanced pension scheme

-          Comprehensive Medical insurance Complimentary and preferred rate experiences at our iconic destinations

-          Friendly and Family environment

We strive to create an environment where our employees can thrive both personally and professionally. With a commitment to your ongoing development, you’ll have the opportunity to learn and grow. Join us and be part of creating unforgettable moments for our guests, communities, and each other.

This is your moment.

Apply today!

About Us

Jimbaran Puri, is located in the heart of a small fisherman’s enclave, offering a taste of unspoiled Bali, a slice of paradise barely touched by tourism and regarded as one of the island’s most serene hotels.

Jimbaran Puri means “Royal House in Jimbaran area”

To arrive at Jimbaran Puri is to enter another world. The perfect combination of tradition, culture and nature are the soul and charm of the resort which creates a serene authentic Balinese beach hideaway.

Jimbaran Puri is an ode to Bali’s tranquil atmosphere and authentic Balinese hospitality, offering a peaceful and spiritual setting where time seems to have stood still.

The Belmond & LVMH Family

Jimbaran Puri, A Belmond Hotel, Bali, Indonesia, is proud to be part of LVMH, and the Belmond global collection of iconic hotels, trains and river cruises, all creating exceptional experiences worldwide. When you join one of our properties, you join a global family of history-rich hotels and breathtaking destinations, where our employees are the heart of the Belmond experience.

Primary Responsibilities  

1. Supervise and carry out the production of pastries, Bread, Bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications. 
2. Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work. 
3. Check and prepare the required mise-en-place according to orders. 
4. Prepare store requisitions for supervisor’s approval and check that the received goods meet the predetermined quality and purchasing specifications. 
5. Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum. 
6. Monitor the proper handling and storage of all produce to keep spoilage to a   minimum. 
7. Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge   
8.          daily to ensure great guest experience. 
9. Create new types of pastries and desserts preparing sample tasting 

Helps to maintain Company Culture 

1. Understand the basic philosophy of the company. Implement and energize the company philosophy in all colleagues’ daily work. 

Maintenance, Cleanliness and Sanitation  

1. Inspect and ensure that all operating equipment it is maintained in good working conditions and raise repair and maintenance request when necessary. 
2.  Ensure that the workstations are clean and sanitized and the proper safety procedures are observed by cooks at all times. 

Recruitment and Selection 

1. Engage in processes in finding talent insider and outside the organization 

2. Coordinate selection and recruitment of talents to ensure a smooth onboarding experience 

3. Support schemes to reduce/minimize the turnover rate; 

Induction and Onboarding 

1. Coordinate pre-arrival experience for all new culinary and stewarding colleagues 

2. Ensure new culinary and stewarding colleague feel welcome and all documentation as well as team members are prepared for the new colleague arrival; 

3. Coordinate orientation programs and three month training plans; 

4. Seek feedback from new colleague in their first month of employment; 

Culture Diversity and Inclusion 

1. Demonstrate the Accor Hotels values in all behaviors with the hotel team; 

2. Support diversity in the selection of colleague ensuring equality of treatment based on competencies; 

Policies and Procedures 

1. Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly colleagues’ rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate. 
2. Take ownership and accountability for the profitability of the outlet. 
3. Prepare recipes of new items for costing and verify cost analysis of each dish. 
4. Prepare monthly duty roster and manage Public Holiday and Annual Leave. 
5. Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission. 
6. Liaise with the Stewarding section to arrange schedule of cleaning and pest control. 
7. Assist Executive Chef in preparing operating budgets. 
8. Maintain H.A.C.C.P program where implemented. 
9. Perform any other related duties as and when assigned by the Executive Chef.