Deskripsi pekerjaan Pastry Chef PT. Bina Tatawista
Chef de Partie (CDP) - Pastry - VIVRE Group
Location: Nusa Dua, South Kuta, Bali
Employment Type: Full-time
Department: Pastry / Culinary
About the Role
VIVRE Group is seeking an experienced and detail-oriented Chef de Partie (CDP) - Pastry to join our Vivre Catering team.
In this role, you will oversee daily pastry production for catering events, Vivre Gourmet orders, and wholesale customers. You will be responsible for maintaining product quality, presentation, food safety, and production efficiency while ensuring all orders are completed accurately and on time.
We are looking for someone with strong pastry skills, a sense of ownership, and the ability to lead and support a team in a fast-paced professional kitchen.
Key Responsibilities:
- Oversee daily pastry production, including plated and buffet desserts, entremets, tarts, cakes, petits fours, celebration cakes, and chocolate work.
- Plan and organize production based on event briefs, customer orders, and production schedules.
- Ensure all pastry products meet established recipes, portion sizes, presentation standards, and approved specifications.
- Coordinate with the Events, Sales, Dispatch, and other kitchen teams to ensure timely and accurate order fulfillment.
- Supervise Demi Chefs de Partie and Commis Pastry, delegate tasks, and monitor daily performance.
- Maintain strict food safety, hygiene, allergen control, and HACCP standards throughout production and dispatch.
- Monitor ingredient stock, product yield, waste, and portion control to support cost efficiency.
- Ensure proper labeling, storage, temperature monitoring, and FIFO practices.
- Inspect all products before dispatch and ensure they meet the required quality and presentation standards.
- Support pastry menu development, product testing, and seasonal creations.
- Provide on-the-job training and guidance to junior pastry team members.
- Maintain production records, temperature logs, waste reports, and shift handover documentation.
Requirements
- Minimum 2–3 years of experience as a Chef de Partie - Pastry or a strong Demi Chef de Partie - Pastry in a professional kitchen.
- Proven experience in high-volume pastry production, preferably in catering, banquet, or hotel operations.
- Strong knowledge of classical pastry techniques, including doughs, sponges, creams, mousses, glazes, and chocolate tempering.
- Experience in cake decoration, finishing, dessert plating, and buffet presentation.
- Practical knowledge of HACCP, food safety, hygiene, and allergen management.
- Experience supervising or training junior pastry team members.
- Strong organizational skills, attention to detail, and time management.
- Ability to work under pressure while maintaining consistent product quality.
- Good teamwork, communication, and problem-solving skills.
- Bahasa Indonesia proficiency is required; working-level English is an advantage.
- A pastry-related qualification or professional certification is an advantage.
What We’re Looking For
A hands-on pastry professional who takes ownership of production, maintains high standards, leads by example, and is committed to delivering consistent quality across every order and event.
Experience in celebration cakes, wedding cakes, premium catering, or luxury hospitality will be an added advantage.
