Chef De Partie Pastry

amIT Global Solutions Sdn Bhd; Banten; On-site; IDR 78,120,000 - 133,920,000; Full time

Job summary

Naili Group is seeking an experienced Pastry Demi Chef or Chef de Partie to lead daily pastry production in our kitchen. You will ensure mise en place, consistency in taste and presentation, and compliance with food safety standards.

Responsibilities include guiding junior staff, training, managing inventory, and supporting R&D trials under the Sous Chef Pastry. A diploma in pastry is required and 3+ years of relevant experience is preferred.

Qualifications

• Vocational qualification or diploma in Culinary Arts, Pastry and Bakery, or equivalent.
• Minimum of 3 years pastry experience in restaurants, hotels, bakeries, or central kitchens.
• Ability to follow and scale standardized recipes while maintaining quality.
• Knowledge of food hygiene, allergen handling, and FIFO/FEFO practices.
• Strong teamwork and communication skills.

Responsibilities

• Execute and supervise daily pastry production to ensure mise en place and finished products meet requirements.
• Maintain taste, texture, portion size, and presentation by following recipes and methods.
• Allocate tasks and guide team members under the Sous Chef Pastry.
• Provide hands-on training and feedback to improve skills and productivity.
• Monitor ingredient availability, storage, labeling, and shelf life, applying FIFO/FEFO.
• Maintain production records, usage, waste, and support stock counts.
• Minimize waste and errors while ensuring product quality.
• Ensure compliance with food safety, hygiene, and allergen handling procedures.
• Assist R&D trials, document results, and implement approved recipes.
• Coordinate with Kitchen and FOH teams on product availability and service timing.
• Maintain clean work areas and equipment; perform opening/closing checks.
• Escalate quality concerns or operational issues to the Sous Chef Pastry.

Skills

Pastry production

Team leadership

Quality control

Recipe adaptation

Food safety

FIFO/FEFO

Inventory knowledge

Communication

Problem solving

Learning techniques

Education

Diploma in Culinary Arts, Pastry & Bakery

Job description

About the Company: Naili Group, founded in 2012, began its journey in the fisheries sector. In 2021, the company expanded into the Food & Beverage (F&B) sector, quickly establishing itself as one of the leading premium restaurant providers in the Pantai Indah Kapuk (PIK) area of Jakarta. With well-known brands such as Sushi Maru, Surasang Korean Grill, and The Omakase Place. Naili Group continues to grow and expand its presence in new locations.

About the Role

Responsible for executing and supervising daily production within the assigned pastry section under the guidance of the Sous Chef Pastry, from ingredient preparation and processing to presentation or distribution. Ensures all products meet established recipe, quality, portion, food safety, and production timeline standards.

Responsibilities

• Execute and supervise daily pastry production, ensuring mise en place and finished products are ready according to operational requirements.
• Maintain consistency in taste, texture, portion size, and presentation by following approved recipes and production methods.
• Allocate daily tasks and guide team members under the direction of the Sous Chef Pastry.
• Provide hands‑on training and constructive feedback to improve technical skills, productivity, and teamwork.
• Monitor ingredient availability, storage conditions, labeling, and shelf life, applying FIFO/FEFO procedures.
• Maintain accurate production, ingredient usage, and waste records, and support stock counts.
• Minimize waste and production errors while maintaining product quality.
• Ensure compliance with food safety, hygiene, allergen‑handling, and grooming procedures.
• Support R&D trials, document trial results, and implement approved recipes under the guidance of the Sous Chef Pastry.
• Coordinate with Kitchen and FOH teams regarding product availability, special orders, and service timing.
• Maintain work areas and equipment, complete opening and closing checklists, and report maintenance issues promptly.
• Resolve routine production issues within assigned authority and es​calate quality concerns or operational challenges to the Sous Chef Pastry.

Qualifications

• Vocational qualification or diploma in Culinary Arts, Pastry and Bakery, or a related field; equivalent practical experience may be considered.
• Minimum of 3 years of relevant pastry experience, including experience as a Demi Chef or Chef de Partie in a restaurant, hotel, bakery, or central kitchen.
• Strong practical skills in pastry preparation, baking, dessert finishing, and presentation.
• Ability to follow and scale standardized recipes accurately while maintaining consistent quality.
• Sound knowledge of food hygiene, allergen awareness, ingredient storage, and FIFO/FEFO practices.
• Basic understanding of inventory control, production yield, portion control, and waste management.
• Ability to organize section workflow, guide junior team members, and meet production deadlines.
• Strong attention to detail, communication, teamwork, and problem‑solving skills.
• Willingness to learn new techniques and support product development.

Equal Opportunity Statement

Naili Group is committed to diversity and inclusivity in the workplace. We encourage applications from all qualified individuals regardless of race, gender, age, sexual orientation, disability, or any other characteristic protected by law.