Introduction
We are seeking a highly motivated Koki Pastry Profesional to join our dynamic culinary team and produce premium‑quality pastry products for a discerning clientele. This full‑time position is based in a modern kitchen that serves upscale hotels, fine‑dining restaurants, and boutique cafés. The successful candidate will blend creativity with precision, ensuring every cake, tart, and viennoiserie not only meets but exceeds our brand’s exacting standards for taste, texture, and visual appeal.
Responsibilities
- Develop and execute a wide range of pastry items, including croissants, danishes, éclairs, macarons, and custom celebration cakes, while adhering to standardized recipes and portion control.
- Collaborate with the executive chef and menu development team to design seasonal and themed dessert collections that reflect current culinary trends and local flavors.
- Maintain strict hygiene and food‑safety protocols in accordance with HACCP and local health regulations, conducting regular sanitation checks of equipment and workstations.
- Manage inventory of raw materials, track usage, and place purchase orders to ensure fresh ingredients are always available without excess waste.
- Train and mentor junior pastry staff and kitchen assistants, providing hands‑on coaching in techniques such as tempering chocolate, laminating dough, and decorative piping.
- Monitor production schedules to meet high‑volume service demands during breakfast, brunch, and special events, adjusting workflow to prevent bottlenecks.
- Document all recipe modifications, cost analyses, and production yields for continuous improvement and profitability tracking.
- Participate in tasting panels and quality‑control meetings to gather feedback from guests and internal stakeholders, implementing refinements as needed.
- Demonstrate flexibility by covering evening, weekend, and holiday shifts when required, ensuring uninterrupted service excellence.
Requirements
- Minimum education: SMA/SMK or equivalent; culinary school certification is a strong advantage.
- At least 1‑2 years of professional pastry experience in a hotel, restaurant, or catering environment; proven track record of producing high‑quality baked goods.
- Exceptional communication and interpersonal skills, enabling effective collaboration with chefs, front‑of‑house staff, and suppliers.
- Creative mindset with a passion for innovative dessert concepts and a keen eye for aesthetic presentation.
- Strong work ethic, positive attitude, and ability to thrive under pressure in a fast‑paced kitchen.
- Excellent organizational abilities, attention to detail, and competence in managing multiple tasks simultaneously.
- Flexibility to work rotating shifts, including evenings, weekends, and public holidays.
- Physical stamina to stand for long periods and handle the demands of a busy pastry line.
- Gender: Open to all candidates.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Comprehensive health, dental, and vision insurance coverage.
- Paid annual leave, sick leave, and additional days off for major holidays.
- Opportunities for professional development, including sponsored culinary workshops and certifications.
- Employee meal program offering daily access to freshly prepared dishes.
- Transportation allowance or company‑provided shuttle service.
- Uniform and equipment provision, plus a safe, ergonomically designed work environment.
- Recognition programs that celebrate creativity, teamwork, and outstanding service.
About Company
Our organization is a leading hospitality group renowned for delivering exceptional guest experiences across a portfolio of luxury hotels, boutique resorts, and high‑end dining venues. With a commitment to culinary excellence and sustainable sourcing, we invest heavily in talent development and innovative menu concepts. Joining our team means becoming part of a culture that values craftsmanship, continuous learning, and a shared passion for delighting customers with unforgettable flavors.
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