Chef Pastry and Bakery

Company Description The Sakala Resort Bali is a 5-star beachfront property located on the white-sand shores of Tanjung Benoa, overlooking a vibrant hub for water sports and ocean activities. The resort blends contemporary luxury with distinctive Balinese charm, offering 247 suites, many with direct access to an expansive lagoon pool, and 14 private villas.

Role Description The Chef Pastry and Bakery is a full-time, on-site role based at The Sakala Resort Bali in Bali, Indonesia. This role is responsible for planning, preparing, and overseeing all pastry and bakery items for resort restaurants, the beach club, in-room dining, and special events. Daily tasks include creating and testing recipes, supervising production of breads, pastries, cakes, and desserts, ensuring consistent quality and presentation, and monitoring inventory, ordering, and cost control. The chef will lead and train pastry and bakery team members, implement food safety and hygiene standards, and collaborate with the Executive Chef and F&B leadership on menus, seasonal offerings, and guest-specific requests. The role also involves maintaining equipment, coordinating with other kitchen sections, and supporting the resort's commitment to excellent guest experiences.

• Domicile in Bali is preferred.
• Strong pastry and bakery expertise, including breads, viennoiserie, cakes, plated desserts, and chocolate or sugar work.
• Experience in menu development, recipe standardization, and creative presentation for upscale or luxury hospitality environments.
• Proficiency in kitchen operations, including food safety, hygiene standards, stock management, and cost control.
• Leadership skills to supervise, train, and motivate a diverse kitchen team, with effective communication and teamwork.
• Ability to work in a high-volume, fast-paced setting while maintaining quality, consistency, and attention to detail.
• Previous experience as a Pastry Chef or Bakery Chef in a hotel, resort, or fine dining establishment is highly desirable.
• Culinary or pastry arts education or equivalent professional training is an advantage.
• Willingness to work flexible hours, including weekends and holidays, and to adapt to local culture and international guest preferences.
• Basic proficiency in English for communication with colleagues and management; additional language skills are a plus.