Sous Chef - Pastry

Experience the epitome of French-inspired luxury at Sofitel Bali Nusa Dua Beach Resort, a prestigious 5-star beachfront haven boasting tropical gardens and sleek modern architecture. Offers exclusive experiences for ALL members, this magnificent resort provides 413 exquisite rooms, including 39 suites and villas, along with an array of resort facilities.

Indulge in a culinary journey at three restaurants and two bars, rejuvenate at Sofitel FITNESS and Sofitel SPA, and delight in the outdoor and indoor kids club. Additionally, the resort features 24 function venues, including a Grand Ballroom and a Beachfront Ballroom. Discover the ultimate Art de Vivre at Club Millésime, where delectable cuisine, exquisite wines, and Balinese charm await. Nestled in the serene Nusa Dua enclave, this remarkable 5-star beach resort offers easy access to Bali’s tranquil eastern coastline. Just a 10-minute drive from the airport and a short distance from the water sport coastal area of Tanjung Benoa, it is situated within the exclusive resort area of Nusa Dua, showcasing a picturesque sunrise, pristine beach, and a 7 km beachside pathway ideal for morning walks or cycling tours.

The Pastry Sous Chef overseeing all pastry and dessert operations. This role ensures the consistent production of high-quality baked goods, pastries, and desserts while supervising junior staff, maintaining kitchen standards, and assisting with menu development. The Pastry Sous Chef helps manage daily operations and ensures smooth execution of service in alignment with the culinary vision of the establishment.

Key Responsibilities

• Manage pastry kitchen operations, including preparation, production, and presentation of all desserts, breads, and baked items.

• Supervise, train, and motivate pastry team members, ensuring adherence to recipes, quality standards, and plating guidelines.

• Support in menu planning, recipe testing, and seasonal updates with creative input.

• Monitor stock levels and ensure timely ordering of ingredients and supplies, minimizing waste and controlling costs.

• Maintain cleanliness, sanitation, and food safety standards in compliance with HACCP and local health regulations.

• Ensure proper use and maintenance of pastry equipment.

• Assist in scheduling and delegation of pastry team tasks to ensure smooth kitchen operations.

• Collaborate with culinary and service teams to ensure consistency and timely delivery during service.

• Diploma or degree in Pastry Arts, Culinary Arts, or related field (preferred).

• Minimum 3–5 years of professional pastry kitchen experience, including supervisory responsibilities.

• Proven experience as Pastry Sous Chef or senior pastry role in a high-volume or fine dining environment.

• Strong knowledge of pastry techniques, baking methods, and dessert presentation.

• Creativity and passion for pastry arts with attention to detail.

• Excellent leadership and communication skills.

• Strong organizational and time-management abilities.

• Knowledge of food safety, sanitation, and inventory management.

• Ability to work flexible hours, including early mornings, evenings, weekends, and holidays.