Chef Pastry

About the role
STJ Group is seeking an experienced Chef Pastry to join our culinary team in Batam, Riau Islands. This is a contract position that offers a wonderful opportunity to showcase your pastry expertise within the hospitality and tourism sector. You will be responsible for creating exceptional pastry and dessert offerings that enhance our guests' dining experiences. This role is pivotal to our food and beverage operations, ensuring the highest standards of quality, creativity, and presentation across all pastry services.

Key responsibilities

• Designing and preparing a diverse range of pastries, cakes, breads, and desserts to meet daily service requirements

• Maintaining strict adherence to recipes, portion sizes, and presentation standards to ensure consistency and excellence

• Managing pastry inventory, ordering supplies, and monitoring stock levels to minimise waste and control costs

• Maintaining a clean, organised, and hygienic pastry kitchen in compliance with food safety regulations and company standards

• Collaborating with the broader kitchen team and management to develop new pastry specials and seasonal offerings

• Training and mentoring junior pastry staff, demonstrating proper techniques and sharing best practices

• Ensuring all pastry items are prepared to meet dietary requirements, allergen specifications, and guest preferences

• Monitoring food quality and adjusting techniques as needed to maintain freshness and visual appeal

• Contributing to the overall culinary vision and reputation of PT Surya Tanjung Jaya through innovation and attention to detail

What we're looking for

• Proven experience as a Chef Pastry or Pastry Cook in a professional hospitality or tourism establishment

• Strong knowledge of pastry techniques, including lamination, tempering, decorating, and bread fermentation

• Proficiency with specialised pastry equipment and machinery

• Excellent understanding of food safety, hygiene standards, and HACCP principles

• Ability to work efficiently under pressure whilst maintaining high quality standards during peak service periods

• Creative mindset with the ability to develop innovative pastry creations and seasonal specials

• Strong communication and teamwork skills, with the ability to work collaboratively across departments

• Flexibility and willingness to adapt to changing requirements and guest preferences

• Knowledge of dietary requirements, allergens, and ability to accommodate special requests

• Relevant culinary qualifications or certifications are advantageous