Head Chef (pastry & bakery)

Our client is a speciality coffee company known globally for its modern concept stores, artisanal coffee, and innovative brewing techniques. They are currently seeking a skilled Head Chef to lead central kitchen production, oversee pastry and bakery operations, ensure compliance with food safety standards, and manage, train, and motivate the kitchen team to deliver consistent quality and efficiency.

Note: A pastry and bakery portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements:

Minimum 3 years of experience in kitchen management, ideally in well-established brands in Bali.

Demonstrated leadership, organisational, and communication abilities.

Skilled in kitchen operations and inventory management systems.

Strong understanding of HACCP principles and food safety regulations.

Capable of maintaining high standards of quality control, proper food storage, and overall kitchen hygiene.

Proven ability to supervise, guide, and motivate kitchen staff.

Experience in staff training and professional development.

Proficiency in English, both spoken and written.

Ability to work collaboratively with departments such as purchasing and management to ensure smooth operations.

Key Responsibilities:

Lead central kitchen production, supervise daily operations, and delegate tasks effectively to team members.

Organize and manage the division of labor within the kitchen.

Ensure pastry and bakery items are consistently prepared according to established recipes and standards.

Oversee the functionality and maintenance of all kitchen equipment, including refrigerators and storage units.

Ensure staff adhere to daily, weekly, and monthly cleaning and sanitation procedures.

Monitor all kitchen activities to ensure smooth and efficient operations.

Maintain close coordination with the purchasing team and conduct quality checks on incoming products.

Manage storage and warehouse inventory; authorize the release of goods.

Ensure kitchen safety by monitoring tools, arranging repairs, and conducting regular checks.

Develop and implement training programs for staff to enhance skills and maintain compliance with menu standards.

Schedule and oversee weekly and annual leave to ensure adequate staffing at all times.

Monitor purchasing costs and menu expenses to maintain efficiency.

Ensure regular health checks for kitchen staff.

Research and apply methods to improve kitchen productivity and efficiency.

Control the placement and storage of materials in both kitchen and warehouse areas.

Oversee dessert quality and ensure timely delivery to guests.

Properly store ingredients in compliance with local regulations.

Conduct regular hygiene checks and enforce standards among kitchen staff.

Guide, motivate, and support team members to achieve high performance.

Ensure baked goods are produced and delivered on time, meeting quality standards.

Enforce awareness of cross-contamination risks and food safety requirements.

Ensure strict compliance with HACCP standards.

Confirm all products are clearly labeled with production and expiry dates.

Supervise accurate and timely monthly inventory counts.