Sous Chef Pastry

Deskripsi Pekerjaan

Company Description The Corindo Amagi Putra (CAP) Group is a hospitality company focused on delivering high-quality foods, pastries, desserts, bakeries, and beverages in a warm, modern, and casual setting. Established in 2016, CAP Group began as the official franchisee of Corica Pastries in Indonesia and has since expanded to multiple outlets in Surabaya and Jakarta. The group also operates Chao Phraya Thai Fine Cuisine, one of the first Thai fine-dining restaurants in Surabaya, recognized by the Ambassador of Thailand for its role in promoting Thai cuisine and cultural exchange. CAP Group emphasizes friendly service, consistent product quality, and an engaging guest experience, offering culinary professionals opportunities to grow with a dynamic and expanding brand.

Role Description The Sous Chef Pastry is a full-time, on-site role based in Surabaya. This role supports the Head Pastry Chef in planning, preparing, and producing a variety of pastries, baked goods, and desserts for CAP Group outlets, ensuring consistent quality and presentation. Responsibilities include supervising daily pastry and bakery operations, overseeing food preparation and baking processes, and maintaining high standards of hygiene and food safety. The Sous Chef Pastry also assists in menu development, inventory and ordering of pastry ingredients, and training and guiding kitchen team members. Collaboration with other kitchen sections and front-of-house teams to coordinate service and meet guest expectations is essential.

Qualifications

• Strong baking and bakery skills, including hands-on experience with a range of pastries, breads, and desserts.
• Proficiency in food preparation and cooking techniques, with solid overall culinary skills in a professional kitchen.
• Knowledge of food safety, hygiene standards, and kitchen best practices.
• Experience in a pastry or bakery environment, preferably in restaurant, café, or hotel settings.
• Ability to lead, coach, and motivate team members, with good communication and collaboration skills.
• Attention to detail in taste, texture, and presentation, with a focus on consistency and quality.
• Flexibility to work shifts, weekends, and holidays as needed, and ability to perform in a fast-paced environment.
• Formal culinary or pastry education/certification is an advantage.
• Basic inventory management and ordering skills, with an understanding of cost and portion control.

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