Sous Chef Pastry

Company Description The Union Group is a hospitality-focused organization dedicated to providing guests with high-quality food, beverages, and wine, supported by friendly, knowledgeable service. Its venues offer a warm, casual atmosphere paired with thoughtful design, appealing to a wide range of diners. The group operates a diverse family of restaurants and bars, including BISTECCA, BAR LUCA, CAFFÈ MILANO, CORK&SCREW, LOEWY, PIERRE, ROMA, THE COCKTAIL CLUB, MODERNHAUS, BOTTOM PARLOR, and UNION. Team members join a dynamic environment that values consistency, guest satisfaction, and professional service standards. The Union Group offers opportunities to grow within a multi-brand restaurant group and contribute to memorable guest experiences.

Role Description The Sous Chef Pastry is a full-time, on-site role based in Jakarta, Indonesia, supporting the Pastry Chef in overseeing pastry and bakery operations. The role involves planning and preparing a variety of baked goods and desserts, ensuring product quality, consistency, and presentation standards are met. Day-to-day tasks include organizing mise en place, supervising pastry production, monitoring inventory and ordering ingredients, and maintaining cleanliness and food safety in the pastry kitchen. The Sous Chef Pastry trains and guides team members, collaborates with the culinary team on new menu items, and helps manage service during peak hours. This role contributes to delivering high-quality pastry offerings that align with the group's brand standards and guest expectations.

Qualifications

• Strong pastry-focused Bakery and Baking skills, including experience with breads, cakes, pastries, and desserts.
• Proficiency in Food Preparation and Cooking within a professional kitchen, with attention to portioning, timing, and presentation.
• Well-developed Culinary Skills, including knowledge of pastry techniques, ingredients, flavor combinations, and kitchen safety standards.
• Previous experience in a pastry or bakery leadership role, such as Pastry Chef, Sous Chef Pastry, or senior pastry position in a restaurant or hotel.
• Ability to lead, train, and motivate kitchen team members, with strong communication, time management, and organizational skills.
• Commitment to hygiene, food safety, and local regulatory compliance, with familiarity in HACCP or similar standards being an advantage.
• Flexibility to work shifts, weekends, and holidays as required in a high-volume restaurant environment.
• Culinary or pastry education from a recognized institution is preferred, or equivalent professional experience in pastry and bakery operations.