Pastry Chef de Partie — Lead & Craft Memorable Pastries

Pt Berka Raya Bali; Denpasar; On-site; IDR 89,280,000 - 133,920,000; Full time

Job summary

Hilton in Bali is seeking a Pastry Chef de Partie to lead pastry production for a luxury hotel. You will craft high-quality pastries, manage staff on the pastry line, and ensure consistent presentation. The role demands strong pastry skills and experience in a high-end setting.

You will uphold strict hygiene, safety, and cost-control standards while mentoring junior staff to maintain guest satisfaction and a world-class dining experience.

Qualifications

• High school diploma with culinary background and 3+ years in a 5-star hotel or high-end restaurant.
• 1+ year as a Demi Chef de Partie or equivalent in an international brand hotel.
• Proficient in Western or Chinese cuisine with diverse cooking techniques.

Responsibilities

• Prepare great tasting dishes: season, cook, and test according to recipes for consistency.
• Supervise the kitchen team: oversee line cooks, provide support when seniors are absent.
• Maintain kitchen cleanliness: keep work areas clean, tidy, and free of cross-contamination.
• Ensure food quality and storage compliance: monitor ingredient quality, proper storage and rotates stock.
• Assist with cost management: help control food costs and improve gross margins.
• Inspire and develop the team: coach, monitor performance, and foster a productive work environment.
• Uphold regulatory standards: comply with health, safety, sanitation, and alcohol regulations.

Skills

Western cuisine

Chinese cuisine

Seafood processing

Meat processing

Food storage standards

Education

High school diploma

Culinary technical education

Job description

Hilton in Bali is seeking a Pastry Chef de Partie to lead pastry production for a luxury hotel. You will craft high-quality pastries, manage staff on the pastry line, and ensure consistent presentation. The role demands strong pastry skills and experience in a high-end setting.

You will uphold strict hygiene, safety, and cost-control standards while mentoring junior staff to maintain guest satisfaction and a world-class dining experience.