Job Description
Are you a passionate culinary professional with a flair for artisanal baking and pastry arts? Erajaya is currently building an exclusive Talent Pool for a Sous Chef specializing in Bakery & Pastry to join our expanding F&B division in Pasarrebo, Jakarta.
As a Sous Chef, you will play a pivotal role in maintaining our high standards of excellence. You will support the Executive Chef in overseeing daily production, ensuring that every pastry and loaf of bread meets our premium quality benchmarks. This role is perfect for a detail-oriented supervisor who thrives in a fast-paced environment and possesses a deep technical understanding of fermentation, dough handling, and patisserie aesthetics.
You will be instrumental in mentoring junior kitchen staff, optimizing production workflows, and maintaining strict food safety and hygiene protocols. If you are driven by culinary innovation and possess the leadership skills to manage a dynamic production team, we invite you to apply and become part of our growing success story.
Responsibilities
- Assist the Executive Chef in the daily management and supervision of bakery and pastry production operations.
- Develop, test, and standardize innovative recipes to ensure consistent quality across all outlets.
- Monitor inventory levels, manage ingredient procurement, and minimize food waste to ensure cost-effectiveness.
- Supervise, train, and mentor kitchen brigade members to uphold superior craftsmanship and production standards.
- Maintain impeccable cleanliness and food safety standards in compliance with HACCP and local health regulations.
- Collaborate with the management team to introduce seasonal product lines and promotional offerings.
- Analyze production metrics to optimize efficiency and maintain high output without compromising quality.
Qualifications
- Minimum 3-5 years of experience in a professional bakery or high-volume pastry environment.
- Proven leadership experience as a Chef de Partie or Sous Chef in a reputable hospitality or retail bakery setting.
- Deep expertise in sourdough, Viennoiserie, cakes, and artisanal pastry techniques.
- Strong understanding of food cost control, yield management, and production scheduling.
- Excellent communication and interpersonal skills, capable of leading a diverse team.
- Certified in food safety and hygiene protocols.
- Ability to work flexible hours, including weekends and public holidays, to meet operational demands.