job description
Join a dynamic culinary team in the heart of Bali’s thriving hospitality scene! As a Demi Chef de Partie specializing in Pastry & Bakery, you will play a pivotal role in crafting exquisite desserts, artisanal breads, and innovative baked goods for discerning guests in luxury resorts, boutique hotels, or high-end restaurants. This is a unique opportunity to refine your skills under the guidance of seasoned chefs while contributing to unforgettable dining experiences in one of the world’s most sought-after tourist destinations.
Bali’s vibrant food culture and international clientele provide the perfect backdrop for creative pastry professionals. Whether you’re perfecting a classic French croissant, designing a tropical-inspired dessert menu, or ensuring seamless kitchen operations, your work will directly impact guest satisfaction and operational excellence.
We are seeking passionate, detail-oriented individuals with a flair for pastry arts and a commitment to maintaining the highest standards of quality and hygiene. If you thrive in fast-paced environments and are eager to grow in the hospitality industry, this role is your gateway to a rewarding career in Bali’s booming tourism sector.
Responsibility
- Prepare and present high-quality pastries, desserts, breads, and baked goods according to standardized recipes and special orders.
- Assist the Head Pastry Chef in menu development, cost control, and inventory management for the pastry section.
- Ensure all pastry and bakery items meet consistent standards of taste, presentation, and freshness.
- Monitor and maintain proper food storage, rotation, and hygiene practices in compliance with HACCP and local health regulations.
- Collaborate with the culinary team to coordinate pastry production for banquets, events, and daily service.
- Train and supervise junior pastry staff, stewards, and steward supervisors in proper techniques and workflows.
- Maintain a clean, organized, and efficient pastry kitchen, including equipment upkeep and sanitation.
- Stay updated on industry trends and incorporate innovative techniques or local ingredients into creations.
Qualifications
- Minimum 2 years of experience as a Demi Chef, Commis, or Pastry Cook in a high-volume hotel, resort, or fine-dining restaurant.
- Formal culinary education (e.g., diploma in pastry arts) or equivalent hands-on training is a plus.
- Strong knowledge of baking techniques, ingredient functions, and food safety protocols.
- Ability to work in a fast-paced environment with excellent time management and multitasking skills.
- Creative mindset with an eye for detail in plating, decoration, and flavor pairing.
- Proficiency in English (written and verbal) to communicate effectively with international teams and guests.
- Physical stamina to stand for extended periods and lift up to 20 kg (e.g., sacks of flour, trays).
- Willingness to work flexible hours, including early mornings, evenings, weekends, and holidays.