Total 1,557 Full-time Others cake pastry chef job vacancies in Indonesia

Job Summary:

The Hospital Head Chef leads and manages all kitchen operations within the healthcare facility, ensuring the preparation and delivery of safe, nutritious, high-quality meals for patients, staff, and visitors. The role works closely with dietitians, food service managers, and healthcare professionals to meet clinical dietary requirements while maintaining food safety, quality standards, and operational efficiency.

Key Responsibilities

Kitchen Operations

• Oversee daily food production and kitchen operations.
• Plan, organize, and supervise meal preparation for patients, staff, and visitors.
• Ensure meals are prepared according to approved recipes, portion sizes, and dietary specifications.
• Monitor food quality, taste, presentation, and consistency.
• Coordinate meal service schedules to ensure timely delivery.

Menu Planning and Nutrition Support

• Collaborate with dietitians and nutritionists to develop menus that meet patient dietary and therapeutic requirements.
• Assist in creating specialized menus for patients with medical conditions, allergies, or dietary restrictions.
• Introduce menu improvements while maintaining nutritional standards.

Food Safety and Compliance

• Ensure compliance with food safety regulations, sanitation standards, and hospital policies.
• Monitor food storage, handling, preparation, and temperature control procedures.
• Conduct regular kitchen inspections and implement corrective actions when necessary.
• Maintain accurate food safety and production records.

Staff Leadership and Training

• Supervise, schedule, and support kitchen staff, cooks, and food service personnel.
• Train employees on food preparation techniques, hygiene standards, and safety procedures.
• Evaluate staff performance and promote teamwork and professional development.
• Assist with recruitment and onboarding of kitchen personnel.

Inventory and Cost Control

• Manage food inventory levels and kitchen supplies.
• Order ingredients and coordinate with suppliers to ensure product quality and availability.
• Monitor food costs, minimize waste, and maintain budget targets.
• Conduct stock checks and inventory audits.

Quality Improvement

• Monitor patient satisfaction related to meal services.
• Implement improvements to food quality, service efficiency, and kitchen operations.
• Participate in hospital quality assurance and accreditation activities.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality Management, Food Service Management, or a related field.
• Professional chef certification preferred.
• Several years of culinary experience, including supervisory or leadership roles.
• Experience in healthcare, institutional, or large-scale food service operations is preferred.
• Knowledge of therapeutic diets and food safety regulations.

Perks & Benefits

• Nearby public transport
• Personal leave

The Demi Chef / Commis Chef is responsible for assisting in the preparation, cooking, and presentation of food in accordance with hotel standards and recipes. The role supports the kitchen team in maintaining food quality, hygiene, and operational efficiency while ensuring a positive dining experience for guests.

Key Responsibilities

Food Preparation & Production

• Prepare, cook, and present food according to approved recipes and hotel standards.
• Assist in daily mise en place and food preparation activities.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Support the kitchen team during breakfast, lunch, dinner, banquets, and special events.
• Assist in preparing ingredients, sauces, garnishes, and other menu items as required.
• Ensure all food items are prepared and served within established timelines.

Kitchen Operations

• Maintain cleanliness and organization of workstations, kitchen equipment, and storage areas.
• Ensure proper handling, storage, and labeling of food products.
• Monitor stock levels and inform supervisors of shortages or replenishment needs.
• Minimize food wastage and follow portion control guidelines.
• Assist in receiving and checking food deliveries when required.

Food Safety & Hygiene

• Adhere to food safety, hygiene, and sanitation standards at all times.
• Ensure compliance with HACCP, local health regulations, and hotel policies.
• Practice safe food handling procedures and proper temperature control.
• Maintain personal hygiene and professional appearance standards.

Teamwork & Communication

• Work closely with other kitchen team members to ensure smooth operations.
• Follow instructions from senior chefs and supervisors.
• Support colleagues during peak service periods and special events.
• Participate in training sessions and continuous learning opportunities.

Quality Control

• Ensure all dishes meet the hotel's quality standards before service.
• Report equipment malfunctions, safety hazards, or operational concerns to supervisors.
• Assist in maintaining kitchen standards and continuous improvement initiatives.

Requirements

• Certificate, Diploma, or relevant qualification in Culinary Arts, Hospitality, or related field is preferred.
• Previous kitchen experience in a hotel, restaurant, or catering environment is an advantage.
• Basic knowledge of food preparation, cooking techniques, and food safety standards.
• Ability to work in a fast-paced environment.
• Strong teamwork and communication skills.
• Willingness to work shifts, weekends, and public holidays.

Key Performance Indicators (KPIs)

• Food Quality and Consistency
• Compliance with Food Safety and Hygiene Standards
• Kitchen Cleanliness and Organization
• Food Wastage Control
• Timely Food Preparation and Service
• Teamwork and Operational Support
• Guest Satisfaction and Feedback
• Compliance with Standard Recipes and Portion Control

• Free Duty Meals
• Uniform
• Birthday Leave
• Annual Leave
• Sick Leave
• Marriage Leave
• Compassionate Leave
• Maternity / Paternity Leave

Shangri-La Rasa Sentosa,Singapore

We are looking for a Pastry Junior Sous Chef to join our team!

Job Summary

As a Pastry Junior Sous Chef, you will assist daily kitchen operations, uphold food quality, update menus, enforce hygiene protocols, and lead kitchen staff to deliver exceptional culinary experiences aligned with Shangri-La’s standards.

As a Pastry Junior Sous Chef, we rely on you to:

• Assist the Pastry Sous Chef in managing daily kitchen operations to ensure efficient pastry preparation and service aligned with Shangri-La’s culinary standards
• Monitor and maintain consistent food quality to meet high culinary standards and guest expectations
• Update menus by incorporating new culinary trends and optimizing pastry offerings
• Implement and enforce food hygiene and safety protocols to comply with health regulations and company policies
• Collaborate with the kitchen team to maximize profitability through cost control and waste reduction
• Supervise kitchen staff to maintain smooth workflow and uphold service excellence
• Foster a learning environment by encouraging curiosity and continuous culinary skill development among team members
• Manage shift schedules and kitchen resources to ensure operational readiness and adequate coverage

We are looking for someone who:

• Demonstrated passion for pastry with a commitment to delivering high-quality food
• Strong interpersonal skills to engage effectively with team members and stakeholders
• Proven ability to plan, organize, and solve problems in a fast-paced kitchen setting
• Openness to learning and adapting to new culinary trends and techniques
• Willingness to work flexible shifts to support kitchen operations

Benefits:

• 5-day work week
• Learning and Development opportunities for career growth
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

• To maintain standards set by the Pastry Chef in relation to pastry preparation, food quality and presentation in all outlets for the benefit of all guests and resort employees.
• Act as a mentor to the kitchen team responsible for pastries and desserts.
• Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events
• Plan out the week: handle rotas, staff absences and assign duties to the team.
• Run the pastry section of a kitchen.
• Develop ideas for new pastry dishes.
• Support the Pastry chef with menu design.
• Assist with weekly ordering, stock rotation, receiving and correct storage of produce
• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
• Ensure all kitchen staff follows safe working practices.
• Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.
• Ensure all equipment within the kitchen is fully functional and safe, reporting any deficiencies to the Pastry Chef following the work order request to the engineering department
• Liaise with Pastry chef in the construction, compilation and costing of all menus.
• Covering all duties required of the Pastry chef in their absence.
• Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.
• To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.
• Proven experience in a Pastry Junior Sous role for a minimum of 2 years.
• Good knowledge in the use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.

Job Summary:

The Junior Pastry Chef assists the Head Pastry Chef in the preparation, production, and presentation of pastries, desserts, and baked goods. This role involves learning and applying baking techniques, maintaining kitchen cleanliness, and ensuring consistency and quality in all pastry items.

Key Responsibilities:

• Assist in preparing a wide variety of baked goods such as cakes, cookies, tarts, bread, and desserts.
• Follow recipes, portion control guidelines, and presentation standards set by the Head Pastry Chef.
• Maintain cleanliness and hygiene standards in the pastry section.
• Ensure proper storage of ingredients and monitor inventory levels.
• Help with plating and presentation for service and events.
• Support in preparing orders and setting up the pastry section for daily operations.
• Work closely with the kitchen team to ensure timely preparation and delivery of orders.
• Learn new techniques and contribute to menu development when required.

Requirements:

• Basic knowledge of baking techniques and pastry equipment.
• Previous kitchen or pastry experience is an advantage but not required.
• Willingness to learn and take direction.
• Good attention to detail and ability to follow instructions.
• Ability to work early mornings, weekends, and holidays as required.
• Food hygiene certification is a plus.

Physical Requirements:

• Ability to stand for long periods.
• Ability to lift up to 10-15 kg (flour, ingredients, etc.).
• Comfortable working in a fast-paced kitchen environment.

We are looking for talented Pastry Chef for our restaurant.

Key Responsibilities

·      Oversee the daily operations of the pastry kitchen, including dessert preparation, and decorative work.

·      Design and develop seasonal dessert menus, petit fours, and specialty cakes that align with our brand’s identity.

·      Manage the production schedule to ensure all outlets/sections are stocked with fresh pastries daily.

·      Maintain strict standards for taste, texture, and visual appeal – ensure every item meets our high-end specifications.

·      Manage specialized pastry inventory and monitor portion control to minimize food wastage.

·      Ensure the pastry station meets all SFA (Singapore Food Agency) hygiene requirements, specifically regarding temperature-sensitive ingredients like cream and eggs.

Requirements

·      Minimum 2 years in a professional pastry kitchen, with at least 2 years in a leadership role (Pastry CDP or Junior Sous).

·      Must hold a valid WSQ Food Safety Course Level 1. A Diploma in Pastry & Baking Arts is highly preferred.

·      A high level of attention to detail and a commitment to “perfection” in every plate.

We Offer

·      Competitive salary, based on experience.

·      Friendly and supportive working environment

·      Career development and growth opportunities.

·      Staff privileges – voucher for birthday, etc.

Company Overview

Les Amis Group operates 33 restaurants across Singapore and overseas, offering diverse cuisines from fine French dining to casual Asian fare. Known for excellence and teamwork, the group values inclusiveness and integrity in delivering quality food and service.

Job Summary

Support pastry preparation and baking operations in a French fine dining restaurant, ensuring quality, safety, and cleanliness under the guidance of a Pastry Chef.

Responsibilities

• Measure and mix ingredients accurately to prepare desserts in a French fine dining setting
• Monitor baking times and apply glazes, icings, or toppings using spatulas or brushes to ensure product quality
• Operate baking equipment such as ovens, mixers, slicers, and proof boxes safely and efficiently
• Assist in developing new recipes under Pastry Chef supervision to enhance menu offerings
• Maintain kitchen cleanliness and comply with health and safety regulations to ensure a safe work environment
• Rotate stored products regularly to maintain freshness and reduce waste
• Stand for extended periods to support continuous kitchen operations

Preferred competencies and qualifications

• Prior experience in a similar baking or pastry role is advantageous
• Knowledge of baking techniques and pastry-making processes
• Certification in culinary arts, pastry-making, baking, or related field is a plus
• Attention to detail with an eye for aesthetics in dessert presentation

Responsibilities 

• Preparation of pastries, etc 
• Prepare fillings, sauces and mise en place 
• Ensure quality control and follow FIFO, storage, and labelling 
• Maintain hygiene and food safety, support operations and product development 

Requirements 

• Experience in central kitchen or high-volume production preferred 
• Familiar with hot or cold kitchen operations 
• Able to work independently and complete assigned tasks 
• Good teamwork, communication and time management skills 

What We Offer 

• Stable Work Environment 
• Career Development 
• Uniform Provided 
• Staff Discounts 
• Medical & Dental Benefits 
• Birthday Leave & Vouchers 

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives. By applying for this role, you consent to RMA Groups’s PDPA and e2i’s PDPA.

Job Responsibilities:

• Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries that pairs with coffee
• Responsible for ordering ingredients and supplies for the production of pastry goods and other aspects of the business.
• Responsible for overall kitchen operations;
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Previous experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self-motivated and good people skills
• Innovative and creative

Pay rate - $12/hour

1. JOB DESCRIPTION

Description & Requirements:

Our group of restaurants is seeking Chef to join our dynamic kitchen. This is an exciting opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, andconsistency are key. You will be an integral part of the kitchen leadership team, working closely with the Head Chef/Executive Chef to ensure the highest quality of food preparation and service.

Requirements:

• A minimum of 3 years of experience in a similar capacity in the restaurant or hotel industry.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently
• Adaptable, determined and be someone who wants to be in a fast-paced environment that promotes changes and drive for achievements

Qualifications:

• Advanced/ Specialist/ Management/ Graduate Diploma/ GCE ‘O’ Level.
• Strong passion for cooking and a desire to pursue a culinary career.
• Basic knowledge of culinary techniques, food safety, and hygiene.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently.

Job Description & Requirements

Our group of restaurants is seeking Chef to join our dynamic kitchen. This is an exciting opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and consistency are key. You will be an integral part of the kitchen leadership team, working closely with the Head Chef/Executive Chef to ensure the highest quality of food preparation and service.

Requirements:

• Minimum of 3 years of experience in a similar capacity in the restaurant or hotel industry.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently.
• Adaptable, determined and be someone who wants to be in a fast-paced environment that promotes changes and drive for achievements.

Qualifications:

• Advanced/ Specialist/ Management/ Graduate Diploma/ GCE 'O' Level.
• Strong passion for cooking and a desire to pursue a culinary career.
• Basic knowledge of culinary techniques, food safety, and hygiene.
• Possess good knowledge and skills required for the respective sections will be an advantage
• Highly motivated and good team player.
• Able to work independently.

Job Description & Requirements

Our group of restaurants is seeking Chef to join our dynamic kitchen. This is an exciting opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and consistency are key. You will be an integral part of the kitchen leadership team, working closely with the Head Chef/Executive Chef to ensure the highest quality of food preparation and service.

Requirements:

• Minimum of 3 years of experience in a similar capacity in the restaurant or hotel industry.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently.
• Adaptable, determined and be someone who wants to be in a fast-paced environment that promotes changes and drive for achievements.

Qualifications:

• Advanced/ Specialist/ Management/ Graduate Diploma/ GCE ‘O’ Level.
• Strong passion for cooking and a desire to pursue a culinary career.
• Basic knowledge of culinary techniques, food safety, and hygiene.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently.

Job Description & Requirements

Our group of restaurants is seeking Chef to join our dynamic kitchen. This is an exciting opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and consistency are key. You will be an integral part of the kitchen leadership team, working closely with the Head Chef/Executive Chef to ensure the highest quality of food preparation and service.

Requirements:

• Minimum of 3 years of experience in a similar capacity in the restaurant or hotel industry.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently.
• Adaptable, determined and be someone who wants to be in a fast-paced environment that promotes changes and drive for achievements.

Qualifications:

• Advanced/ Specialist/ Management/ Graduate Diploma/ GCE ‘O’ Level.
• Strong passion for cooking and a desire to pursue a culinary career.
• Basic knowledge of culinary techniques, food safety, and hygiene.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently.

1. JOB DESCRIPTION

Description & Requirements:

Our group of restaurants is seeking Chef to join our dynamic kitchen. This is an exciting opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, andconsistency are key. You will be an integral part of the kitchen leadership team, working closely with the Head Chef/Executive Chef to ensure the highest quality of food preparation and service.

Requirements:

• A minimum of 3 years of experience in a similar capacity in the restaurant or hotel industry.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently
• Adaptable, determined and be someone who wants to be in a fast-paced environment that promotes changes and drive for achievements

Qualifications:

• Advanced/ Specialist/ Management/ Graduate Diploma/ GCE ‘O’ Level.
• Strong passion for cooking and a desire to pursue a culinary career.
• Basic knowledge of culinary techniques, food safety, and hygiene.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently.