job description
Join Cacao Social, a premier artisanal chocolate and pastry destination in Bali, as a Chef De Partie (Pastry). This is a unique opportunity to elevate your culinary career in a dynamic, creative environment where passion for pastry and chocolate craftsmanship meets innovation.
As a key member of our kitchen brigade, you will oversee a dedicated section—such as chocolate production, fine pastries, or confectionery preparation—ensuring every creation meets our exacting standards of quality and artistry. Your expertise will contribute to delivering unforgettable desserts and chocolate experiences that delight our discerning clientele in Bali’s vibrant hospitality scene.
Based in the cultural heart of Ubud, you’ll collaborate with a talented team in a setting that blends traditional techniques with modern culinary trends. Whether you’re crafting delicate macarons, tempering single-origin chocolate, or designing bespoke desserts, your work will be at the forefront of Bali’s gourmet landscape.
Responsibility
- Lead and manage a specific pastry or chocolate production station, ensuring consistency, quality, and efficiency.
- Prepare and present high-end pastries, desserts, and chocolate creations according to established recipes and standards.
- Monitor inventory levels of ingredients and supplies, and coordinate with the procurement team to maintain stock.
- Train and mentor junior pastry chefs and kitchen staff, fostering a culture of excellence and continuous learning.
- Collaborate with the Head Pastry Chef to develop new menu items, seasonal specials, and custom orders for events.
- Maintain strict hygiene and food safety standards in compliance with local and international regulations.
- Assist in cost control measures by minimizing waste and optimizing ingredient usage.
- Participate in daily mise en place preparation and ensure all stations are set up for service.
Qualifications
- Minimum 3 years of experience as a Chef De Partie (Pastry) or similar role in a high-end hotel, restaurant, or patisserie.
- Formal culinary education (e.g., diploma in pastry arts, culinary school) is highly preferred.
- Proven expertise in chocolate tempering, sugar work, and advanced pastry techniques (e.g., laminated dough, mousse, entremets).
- Strong leadership and teamwork skills, with the ability to work under pressure in a fast-paced environment.
- Creative mindset with a keen eye for detail and presentation.
- Familiarity with HACCP and food safety protocols.
- Excellent communication skills in English; knowledge of Indonesian or other languages is a plus.
- Willingness to work flexible hours, including weekends and holidays, as required by the business.