The Head Pastry Chef leads the pastry and dessert department — responsible for developing, producing, and presenting high-quality desserts and bakery items that align with the restaurant's identity.
This role combines technical mastery, creativity, and leadership to ensure every dessert reflects both Indonesian heritage and modern craftsmanship.
Menu Development & Innovation
- Develop and execute a creative pastry and dessert menu that blends local flavors with modern techniques.
- Innovate seasonal and signature desserts (traditional-inspired, plated dessert, cakes, and bakery).
- Ensure consistency in taste, texture, and presentation across all outlets.
- Collaborate with the Executive Chef and the Beverage team for pairing and concept synergy.
Production & Quality Control
- Supervise daily pastry and bakery production.
- Maintain the highest standards of hygiene, storage, and food safety (HACCP).
- Conduct regular tasting sessions and monitor product quality and freshness.
- Optimize recipes for flavor balance, cost efficiency, and portion control.
Team Management
- Lead, train, and motivate pastry team members to uphold quality and creativity.
- Assign daily tasks and production schedules.
- Foster a culture of teamwork, discipline, and innovation in the pastry kitchen.
- Evaluate team performance and identify development needs.
Cost & Inventory Management
- Manage pastry inventory, ordering, and waste control.
- Monitor food cost and ensure alignment with operational targets.
- Work closely with the purchasing department to source quality ingredients efficiently.
Presentation & Brand Alignment
- Ensure dessert presentation reflects the brand's visual identity and standard plating.
- Collaborate with Marketing for product photoshoots, menu launches, and promotional items.
- Contribute to the overall guest experience through signature dessert experiences
- Minimum 5 years of experience as a Pastry Chef or Head Pastry Chef in a hotel or premium restaurant.
- Strong knowledge of classic and modern pastry techniques.
- Passionate about Indonesian ingredients and flavors with a modern approach.
- Excellent leadership, time management, and communication skills.
- Strong sense of aesthetics and attention to detail.
- Ability to develop seasonal menus and train junior pastry chefs.
- Experience in fusion or contemporary Indonesian dessert creation.
- R&D background for new menu development.
- Exposure to international kitchen operations or pastry competitions.