Pastry Chef de Partie

Pastry Chef de Partie

Tentang Peran
SILK RESTAURANT Canggu is seeking an experienced Pastry Chef de Partie to join our dynamic culinary team in Bali. This is a full-time position based in our Canggu location, where you will play a crucial role in creating exceptional pastry and dessert offerings that define our restaurant's culinary excellence. As Pastry Chef de Partie, you will lead pastry production operations, ensuring the highest standards of quality, consistency, and creativity are maintained across all our pastry and dessert services. This role offers the opportunity to work in a fast-paced, prestigious hospitality environment where your expertise will directly impact our guests' dining experiences.

Tanggung Jawab Utama

• Oversee all pastry and dessert preparation, ensuring consistent quality and presentation standards that align with our restaurant's culinary vision
• Develop and execute innovative pastry recipes and seasonal dessert menus that reflect current culinary trends and guest preferences
• Manage pastry station operations, including ingredient preparation, portioning, and plating of desserts for both service and special events
• Train, supervise and mentor pastry commis and kitchen assistants, ensuring they adhere to established techniques and food safety protocols
• Maintain accurate inventory control and ordering of pastry ingredients, managing costs whilst maintaining premium quality standards
• Ensure strict adherence to food safety, hygiene and sanitation regulations across all pastry operations
• Collaborate with the head chef and front-of-house team to deliver seamless service during peak dining periods
• Prepare specialty cakes, breads, and pastries for events, private dining and catering services
• Monitor and maintain all pastry equipment, reporting maintenance issues promptly to management

Kualifikasi

• Minimum 1-3 years of professional pastry experience, with at least 2-3 years in a supervisory or de partie role within a high-end restaurant or hotel environment
• Formal culinary training or recognised pastry qualification (such as City & Guilds, NVQ or international equivalent)
• Expertise in classical French pastry techniques, including laminated doughs, choux, sugar work, chocolate work and plated desserts
• Strong proficiency in bread baking and viennoiserie production
• Comprehensive knowledge of food safety, hygiene and HACCP principles, with relevant certifications
• Proven ability to lead and motivate a team in a fast-paced kitchen environment whilst maintaining quality standards
• Excellent organisational and time management skills, with the ability to multitask and work efficiently during service
• Strong creative flair and attention to detail, with an eye for presentation and plating aesthetics
• Ability to work independently whilst being a collaborative team member
• Good communication skills and professional demeanour with both kitchen and front-of-house staff
• Experience working in international or luxury dining establishments is highly desirable
• Adaptability and willingness to work within a multicultural environment