Sous Chef Pastry - Surabaya

Company Description PT Corindo Amagi Putra (CAP Group) is dedicated to delivering memorable dining experiences through a wide range of high-quality foods, pastries, bakeries, desserts, and beverages served in warm, modern, and casual environments. Established in 2016, CAP Group began with Corica Pastries, becoming the official franchisee for the brand throughout Indonesia and expanding to multiple outlets in Surabaya and Jakarta. The group also founded Chao Phraya Thai Fine Cuisine, one of the first Thai fine-dining restaurants in Surabaya, recognized and praised by the Ambassador of Thailand. CAP Group focuses on culinary excellence, hospitality, and cultural exchange, offering team members the opportunity to grow within a dynamic and expanding food and beverage company.
Role Description The Sous Chef Pastry will support the Head Pastry Chef in overseeing daily pastry and bakery operations at CAP Group's Surabaya location. This full-time, on-site role includes planning and preparing pastry menus, producing high-quality baked goods and desserts, and ensuring consistent taste, presentation, and portion standards. The role involves supervising and mentoring pastry team members, organizing production schedules, managing ingredient inventory, and maintaining strict food safety and hygiene practices. The Sous Chef Pastry will collaborate with the broader kitchen and service teams to develop new products, optimize workflows, and help deliver an exceptional guest experience.
Qualifications

• Strong bakery and baking skills, with experience producing a variety of pastries, breads, and desserts.
• Solid foundation in food preparation and cooking, including knowledge of kitchen workflows and hygiene standards.
• Well-developed culinary skills with an eye for flavor balance, texture, and visual presentation.
• Proven experience in a professional pastry or bakery environment, ideally in restaurants, cafés, or hotels.
• Ability to lead and train team members, delegate tasks, and coordinate production efficiently.
• Understanding of food safety regulations, HACCP principles, and proper storage practices.
• Good organizational and time-management skills, with the ability to work under pressure and meet service deadlines.
• Flexibility to work shifts, weekends, and holidays as required by restaurant operations.
• Relevant culinary or pastry education or certification is an advantage.
• Basic communication skills in Indonesian; English language ability is a plus.