CDP - Bakery

PT ARENA AGRO ANDALAN; Jakarta Utara; On-site; IDR 167,400,000 - 234,360,000; Full time

Job summary

PT ARENA AGRO ANDALAN seeks a Chef de Partie specialized in Baking to lead daily bakery operations for the Sakura Blue concept line. You will oversee artisanal donuts, fluffy pancakes, glazes, and batters, ensuring visual appeal, speed, and strict food safety during busy cafe service.

The role requires at least 2 years in a high-volume bakery, strong HACCP knowledge, and leadership to mentor Commis/Apprentices. Early mornings and rotating shifts, plus weekends and public holidays, are expected.

Qualifications

• Minimum 2 years of professional bakery experience in high-volume settings.
• Strong understanding of food safety standards and HACCP.
• Experience mentoring junior kitchen staff (Commis / Apprentices).

Responsibilities

• Manage daily station operations for baking and pastry prep.
• Oversee preparation and plating of artisanal donuts, pancakes, and glazes.
• Maintain high aesthetics, speed, and food safety during peak service.
• Control waste, manage ingredient prep, and ensure glaze consistency.
• Mentor junior kitchen staff and coordinate with shifts.

Skills

Bakery

Donuts

Pancakes

Food Safety

Leadership

Waste control

Shift flexibility

Job description

We are seeking an experienced Chef de Partie (CDP) specializing in Baking to manage daily station operations for our Sakura Blue concept line. The candidate will oversee the preparation and plating of signature artisanal donuts, fluffy pancakes, specialty batters, and glazes, maintaining high standards of visual aesthetics, speed, and food safety during high-volume café service.

Requirements

Experience: Minimum 2 years of professional bakery experience in a high-volume café, specialty dessert shop, or casual dining establishment.

Technical Expertise: Strong mastery of yeast and cake donut production, frying techniques, griddle/pancake management (including fluffy soufflé pancake batters), precision dough fermentation, and delicate glaze infusions.

Kitchen & Food Safety: In-depth knowledge of HACCP, oil filtration and temperature safety, raw egg/dairy handling, allergen management, and station hygiene practices.

Operational Skills: Proven ability to control waste, manage ingredient prep lists, maintain glaze consistency, and execute rapid order fulfillment during peak rush hours.

Leadership: Strong communication skills with the ability to mentor and guide junior kitchen staff (Commis / Apprentices).

Flexibility: Willingness to work early morning shifts, rotating shifts, split shifts, weekends, and public holidays.

Your application will include the following questions:

• How many years' experience do you have as a chef de partie?
• Have you worked in a role which requires a sound understanding of Food Safety Standards?
• Are you willing to work in a shift system?