job description
Join PAUL Bakery, a globally renowned French bakery brand, as a Demi Chef de Partie / Commis Pastry Chef in the heart of Bali’s vibrant culinary scene. This role is perfect for passionate pastry professionals eager to refine their craft in a high-standard, fast-paced environment while contributing to the creation of artisanal breads, pastries, and desserts that delight customers daily.
As a key member of our pastry team, you will play a pivotal role in maintaining operational excellence, ensuring food safety compliance, and driving continuous improvement in our production processes. You’ll collaborate with a talented team to uphold PAUL Bakery’s reputation for quality, innovation, and authenticity in every product we serve.
Based in Bali’s most sought-after locations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung—this position offers a unique opportunity to grow your career in a dynamic, international setting while enjoying the island’s inspiring lifestyle and culture.
Responsibility
- Assist the Head Pastry Chef in daily production, including mixing, baking, and finishing a variety of French pastries, breads, and desserts.
- Ensure strict adherence to recipes, portion control, and presentation standards to maintain consistency and quality.
- Supervise and mentor junior team members, fostering a collaborative and efficient work environment.
- Monitor inventory levels, rotate stock, and assist in ordering raw materials to minimize waste and ensure freshness.
- Maintain impeccable hygiene and food safety standards in compliance with local regulations and PAUL Bakery’s protocols.
- Contribute to menu development by suggesting innovative pastry ideas and seasonal specialties.
- Operate and maintain bakery equipment, including ovens, mixers, and proofers, ensuring they are in optimal working condition.
- Participate in daily briefings and training sessions to stay updated on new techniques, recipes, and industry trends.
Qualifications
- Minimum 2 years of experience as a Commis or Demi Chef in a pastry kitchen, preferably in a high-volume bakery or fine-dining establishment.
- Formal culinary education (e.g., diploma in pastry arts) or equivalent hands-on experience.
- Strong knowledge of French pastry techniques, including dough lamination, chocolate tempering, and sugar work.
- Ability to work in a fast-paced environment, manage multiple tasks, and meet tight deadlines without compromising quality.
- Excellent teamwork and communication skills, with the ability to lead and inspire junior staff.
- Familiarity with HACCP, food safety regulations, and workplace health and safety standards.
- Creative mindset with a passion for continuous learning and improvement in pastry arts.
- Flexibility to work early mornings, weekends, and public holidays as required by bakery operations.