Sous Chef Pastry

Located only 20 minutes away from Ngurah Rai International Airport. Mercure Resort Bali Sanur lies in the East of the city Denpasar – at the calm and relaxed environment of Sanur beach, where centuries of Balinese art and cultural history have been nurtured.

Set right on one of Bali’s most beautiful, calm and white sand beaches, the resort exhibit authentic Balinese heritage and hospitality. Experience your stay at our iconic Balinese Cottages with Alang-Alang roofing and Lombok influenced architecture. Surrounded by 5 hectares of lush tropical gardens, providing you a sense of space and tranquility. Our attentive and friendly staffs are dedicated to your comfort, ensuring a memorable holiday that you will cherish for years to come.

This getaway destination boasts one of the largest private beach front resorts in Sanur, a one stop destination in itself.

A Sous Chef Pastry is a key position in the kitchen, specifically focused on overseeing the production of desserts and baked goods. Here are the typical job responsibilities:

1. Supervision of Pastry Team: Assists in leading and managing the pastry section of the kitchen, including training, mentoring, and scheduling pastry chefs and bakers.

2. Production of Pastries & Desserts: Responsible for creating and executing a variety of high-quality desserts, pastries, cakes, breads, and other baked goods, following established recipes and techniques.

3. Menu Development: Works with the Executive Chef and Pastry Chef to develop new dessert menus, special items, and seasonal offerings.

4. Quality Control: Ensures that all pastries and desserts meet the restaurant's standards for taste, texture, appearance, and consistency.

5. Inventory Management: Manages inventory of baking ingredients, ensuring the kitchen is fully stocked and ingredients are fresh. Assists in ordering supplies.

6. Kitchen Cleanliness & Organization: Maintains a clean, organized kitchen and ensures the pastry area complies with safety and hygiene regulations.

7. Collaboration: Works closely with other kitchen staff, including the executive chef, line cooks, and other departments to ensure seamless service.

8. Cost Control: Helps with budgeting, minimizing waste, and controlling food costs in the pastry section.

9. Special Requests & Custom Orders: Handles special dessert requests, such as custom cakes, wedding cakes, or special dietary needs (e.g., gluten-free or vegan desserts).

10. Performance Monitoring: Assesses and monitors the performance of the pastry team, providing feedback and ensuring high standards of operation.

We at Mercure Bali Sanur Resort are looking for a passionate Sous Chef Pastry with expertise in Continental Cuisine. If you have experience in high-quality food preparation, team supervision, anf kitchen operations, this is your chance to shine.

The shortlisted candidate are invited for the interview.

Requirement for Indonesian citizen.