Pastry & Bakery Staff

About the role

We are looking for a creative, skilled, and passionate Pastry & Bakery Staff for our pastry operations. The ideal candidate has strong technical pastry skills, a keen eye for detail, and the ability to develop high-quality pastry products while maintaining consistency and excellent presentation standards.

Qualifications :

- Minimum vocational education (SMK Tata Boga) or equivalent in Culinary Arts, Pastry, or Bakery.

- Minimum 1–2 years of experience in pastry or bakery production, preferably in a restaurant, café, or hospitality establishment.

- Basic to intermediate knowledge of pastry and bakery techniques, including cakes, cookies, bread, desserts, and basic decoration.

- Able to follow recipes, standard measurements, production schedules, and portioning guidelines accurately.

- Familiar with food safety, personal hygiene, sanitation, and proper food storage procedures.

- Able to operate basic pastry and bakery equipment safely, including ovens, mixers, and food preparation tools.

- Demonstrates attention to detail and consistency in product quality, cleanliness, and presentation.

- Able to work efficiently under pressure and meet daily production deadlines.

- Good teamwork, communication, discipline, and willingness to learn.

- Willing to work shifts, weekends, and public holidays according to operational requirements.

Key Responsibilities

A. Pastry & Bakery Production

- Prepare and produce pastries, bakery items, cakes, desserts, and other assigned products according to restaurant recipes and standards.

- Execute daily production plans according to required quantities and timelines.

- Maintain consistency in taste, texture, portion size, quality, and presentation.

- Assist with preparation, finishing, decoration, and plating as required.

B. Product Quality Control

- Check product quality, freshness, appearance, and consistency before service or distribution.

- Ensure products meet established recipes, specifications, and presentation standards.

- Report defective products, production issues, and ingredient quality concerns to the supervisor.

C. Inventory & Ingredient Management

- Assist with checking, receiving, labeling, and storing ingredients and finished products.

- Apply FIFO (First In, First Out) and FEFO (First Expired, First Out) procedures.

- Monitor ingredient usage, minimize waste, and report low stock before it affects production.

- Ensure proper storage temperatures and shelf-life controls.

D. Hygiene & Food Safety

- Maintain cleanliness and sanitation of workstations, equipment, utensils, and storage areas.

- Comply with food safety, personal hygiene, and allergen-handling procedures.

- Follow appropriate cooling, labeling, storage, and handling procedures to prevent contamination.

E. Equipment & Workstation Maintenance

- Operate kitchen equipment safely and according to established procedures.

- Clean equipment after use and report damage, malfunction, or maintenance needs.

- Keep the workstation organized, clean, and ready for the next production cycle.

F. Teamwork & Reporting

- Coordinate with the Demi Chef, Chef de Partie, and other kitchen team members to support smooth operations.

- Assist with menu trials, new product development, and seasonal or promotional items when assigned.

- Complete production, stock, and waste records accurately.

- Perform other reasonable duties related to pastry and bakery operations as assigned by the supervisor.