Pastry and Bakery Chef

Company Description The Sakala Resort Bali is a 5-star beachfront resort located on the white-sand shores of Tanjung Benoa, overlooking the sea and its wide range of water sports. The resort combines contemporary luxury with the distinctive culture and charm of Bali. It offers 247 suites, many with direct access to a large lagoon pool, and 14 private villas.

Role Description The Pastry and Bakery Chef is a full-time, on-site role based at The Sakala Resort Bali in Bali, Indonesia. This role is responsible for planning, preparing, and producing a range of baked goods and pastries, including breads, cakes, desserts, and specialty items for restaurants, events, and the beach club. The Pastry and Bakery Chef oversees daily production, manages ingredient inventory, and ensures consistent quality, presentation, and portion control. The role includes maintaining strict hygiene and food safety standards, organizing the bakery station, and coordinating with the culinary team to develop seasonal and signature menus. The Chef also contributes to new recipe development, supports cost control, trains junior staff, and helps create memorable guest experiences through innovative pastry and bakery offerings.

Qualifications

• Domilice in Bali is preferred.
• Strong technical skills in Bakery and Baking, with experience producing a variety of breads, pastries, and desserts.
• Demonstrated Creativity Skills for menu development, plating, and signature pastry and bakery items.
• Solid Cooking knowledge to collaborate with the wider kitchen team and support integrated menu offerings.
• Commitment to Hygiene and food safety standards, including proper storage, handling, and cleanliness in all work areas.
• Prior experience as a Pastry Chef, Bakery Chef, or similar role in a hotel, resort, or high-volume bakery environment.
• Ability to work flexible schedules, including weekends and holidays, and to perform in a fast-paced, guest-focused setting.
• Strong organizational, time management, and teamwork skills, with attention to detail and consistency.
• Relevant culinary or pastry certification or diploma is preferred; familiarity with international and local dessert trends is an advantage.