Chef De Partie Pastry

Glampnusa; Denpasar; On-site; IDR 501.672.000 - 668.897.000; Full time

Job summary

A luxury resort in Bali is seeking an experienced Pastry Chef to supervise the production of high-quality pastries and desserts. Responsibilities include ensuring compliance with recipes and quality standards, as well as managing inventory effectively. Candidates should have a minimum of 4 years of experience in a luxury or 5-star hotel and expertise in European pastries. This role offers a dynamic work environment in a beautiful location.

Qualifications

• Minimum of 4 years of relevant experience as Pastry Chef.
• Experience in a luxury or 5-star hotel.
• Experience with sugar work is a plus.

Responsibilities

• Supervise and carry out the production of pastries and desserts.
• Ensure compliance with recipes and quality specifications.
• Monitor storage and handling of ingredients to minimize spoilage.

Skills

Detail oriented work

Luxury or 5 star hotel experience

Plated and dessert buffet experience

Bakery and chocolate experience

European Pastry skill

Job description

b>Company Description

Nestled in the beautiful Jimbaran Bay, in Jimbaran Hijau development area, Raffles Bali is a haven of refined seclusion, perched on a hill that offers stunning views of the ocean and its secluded beach. With only 32 ocean-view villas, each featuring its own outdoor terrace and private pool, Raffles Bali stands as one of the finest resorts in Bali, showcasing mesmerizing sunsets, lush tropical gardens, and exquisite dining experiences. Guests can indulge in our signature Bali Sling at the iconic Writers Bar, enjoy a romantic dinner in The Secret Cave and Purnama Honeymoon Bale, or
rejuvenate at The Sanctuary, a hillside treatment suite, or at Raffles Spa. Our Raffles Wellbeing Butlers can arrange a variety of bespoke treatments, cultural immersions, and personalized activities, to provide the ultimate experience on the Island of the Gods.

b>Job Description

The Pastry chef is fully responsible for production of the highest quality products, supervising the colleagues, teaching them by doing; strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.

b>Work Schedule

• Senin: Pagi, Siang
• Selasa: Pagi, Siang
• Rabu: Pagi, Siang
• Jum'at: Pagi, Siang
• Sabtu: Pagi, Siang
• Minggu: Pagi, Siang

b>Responsibilities

• Supervise and carry out the production of pastries, Bread, Bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications.
• Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work.
• Check and prepare the required mise‑en‑place according to orders.
• Prepare store requisitions for supervisor's approval and check that the received goods meet the predetermined quality and purchasing specifications.
• Ensure the proper handling of all semi‑finished and finished products to keep spoilage to a minimum.
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challengedaily to ensure great guest experience.
• Create new types of pastries and desserts preparing sample tasting.

b>Qualifications

• Minimum of 4 years of relevant experience as Pastry Chef.
• Luxury or 5 star hotel, fine dining experience is a must.
• Detail oriented work.
• Plated and dessert buffet experience.
• Bakery and chocolate experience.
• Sugar work is a plus.
• European Pastry skill.

b>Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly colleagues' rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the outlet.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.