Pastry Chef

Nestled in the beautiful Jimbaran Bay, in Jimbaran Hijau development area, Raffles Bali is a haven of refined seclusion, perched on a hill that offers stunning views of the ocean and its secluded beach. With only 32 ocean-view villas, each featuring its own outdoor terrace and private pool, Raffles Bali stands as one of the finest resorts in Bali, showcasing mesmerizing sunsets, lush tropical gardens, and exquisite dining experiences. Guests can indulge in our signature Bali Sling at the iconic Writers Bar, enjoy a romantic dinner in The Secret Cave and Purnama Honeymoon Bale, or
rejuvenate at The Sanctuary, a hillside treatment suite, or at Raffles Spa. Our Raffles Wellbeing Butlers can arrange a variety of bespoke treatments, cultural immersions, and personalized activities, to provide the ultimate experience on the Island of the Gods.

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 guest experience. 
• Create new types of pastries and desserts preparing sample tasting 

Helps to maintain Company Culture 

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

Maintenance, Cleanliness and Sanitation  

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

Recruitment and Selection 

• Engage in processes in finding talent insider and outside the organization 
• Coordinate selection and recruitment of talents to ensure a smooth onboarding experience 
• Support schemes to reduce/minimize the turnover rate; 

Induction and Onboarding 

• Coordinate pre-arrival experience for all new culinary and stewarding colleagues 
• Ensure new culinary and stewarding colleague feel welcome and all documentation as well as team members are prepared for the new colleague arrival; 
• Coordinate orientation programs and three month training plans; 
• Seek feedback from new colleague in their first month of employment; 

Culture Diversity and Inclusion 

• Demonstrate the Accor Hotels values in all behaviors with the hotel team; 
• Support diversity in the selection of colleague ensuring equality of treatment based on competencies; 

Policies and Procedures 

• 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. 
• 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. 

• Minimum of 4 years of relevant experience as Pastry Chef  

• Luxury or 5 star hotel, fine dining experience is a must  

• Detail oriented work   

• Plated and dessert buffet experience  

• Bakery and chocolate experience   

• Sugar work is a plus 

• European Pastry skill