Demi Chef de Partie

6 days ago

Bali, Indonesia Lv8 Resort Hotel Canggu - Bali Full time 1,500,000 - 3,000,000 per year

Role Objectives:

Lv8 Resort Hotel Bali is looking for a skilled and motivated Demi Chef de Partie – Pastry & Bakery to join our culinary team. This role supports the day-to-day production of high-quality pastries, desserts, and baked goods across multiple dining venues within the resort. You will work closely with the Sous Chef to ensure that all items are crafted to perfection—from elegant plated desserts to freshly baked artisan breads.

Requirements

  • Minimum Diploma or Bachelor's Degree in Culinary Arts, Patisserie, Bakery, or Food Production from a certified culinary institution.
  • At least 5 years of experience in a Pastry and/or Bakery role, preferably within a 4- or 5-star hotel, resort, or upscale bakery/patisserie.
  • Experience in buffet and banquet dessert service, as well as à la carte plated dessert production.
  • Familiarity with special dietary requirement baking (vegan, gluten-free, sugar-free) is a plus.
  • Strong practical knowledge in pastry fundamentals, dough fermentation, chocolate work, sugar work, and modern dessert plating.
  • Ability to scale and follow recipes precisely.
  • Proficient in operating pastry and bakery equipment.
  • High attention to detail, cleanliness, and consistency.
  • Good communication skills; team-oriented with a positive attitude.
  • Reliable, honest, and committed to maintaining high kitchen standards.
  • Able to communicate in English (basic to intermediate level required).
  • Willing to be based in Bali

Responsibilities

  • Assist in the preparation, baking, and finishing of a wide range of pastry items including cakes, tarts, mousses, custards, petit fours, laminated pastries, and specialty desserts.
  • Participate in the daily production of bakery items such as croissants, sourdoughs, soft rolls, baguettes, sandwich loaves, and gluten-free alternatives.
  • Ensure products are consistent in quality, taste, texture, and presentation, following established recipes and guidelines.
  • Prepare mise en place for daily operations including banquet, buffet, à la carte, room service, and café/pastry shop offerings.
  • Assist in managing production timelines to ensure timely delivery during peak service hours.
  • Monitor proper storage and labeling of all products to maintain freshness and minimize waste.
  • Maintain cleanliness and organization of pastry and bakery sections, ensuring compliance with sanitation and hygiene regulations (HACCP).
  • Lead and mentor junior staff, ensuring they follow recipes, presentation standards, and hygiene protocols.
  • Collaborate in developing new menu items, dessert concepts, and bakery creations for seasonal events and special promotions.
  • Stay updated with modern pastry trends and techniques, contributing fresh ideas to elevate the guest experience.
  • Assist in daily stock checks, inventory management, and requisition of supplies.
  • Monitor portion control, minimize waste, and follow cost-saving practices as guided by the Sous Chef.
  • Report shortages, spoilage, or equipment issues promptly to the leadership team.

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