Sous Chef - Pastry | AYANA BALI

Join our team and be part of the continued success of Bali’s largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

• →Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities.
• →Interact with customers and review guest feedback periodically.
• →Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range.
• →Take physical inventory of specified food items for daily inventory and production charts according to department standards.
• →Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities.
• →Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.
• →Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions.
• →Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• →Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• →Participate and contribute to the resort sustainability program through education, interaction, and suggestion.

• Indonesian Citizen only
• Has a minimum of 5 years of solid experience in pastry in a high volume business of a large resort.
• Has a proven track of delivering passion and innovation in creating high-level quality pastries that are special and fresh, which is sustainable and is recognized in the market.
• Has a strong sense of competition in the business, wants to win attitude, and is ahead with the trend.
• Has strong leadership skills with an acute sense of good judgement and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely.
• Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable.
• Has a deep understanding of the profit & loss goals, is proficient in performing regular menu engineering and maintains an up-to-date market list.
• 2-year degree from an accredited university in Culinary Arts, Pastry or a related major is required, Bachelor’s Degree is desirable