Chef de Partie (Pastry)
IndonesiaYesterday
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Key details
- Location
- Indonesia
- Work style
- Onsite
- Level
- Mid level
- Job type
- Full-time
- Experience
- 3–5 yrs
- Function
- Hospitality & Food service
- Focus area
- other
- Posted
- Yesterday
Skills
About the role
HOTEL DESCRIPTION
A Luxury Collection Resort & Spa, Jimbaran, Bali offers 64 keys including 39 guestrooms and 25 villas. Located on a scenic 2-hectare site in Bali’s historic fishing village of Jimbaran, the resort enjoys elevated views of both sunrise and sunset, and is just 20 minutes from Ngurah Rai International Airport. Guests will experience a refined selection of amenities including an all-day dining restaurant, specialty dining, bars, resort pools, a fitness center, and a Luxury Collection Spa. The resort is estimated to open in Q1 2027.
POSITION SUMMARY
The Chef de Partie (Pastry) is responsible for managing the daily operations of the pastry section, ensuring the production of exceptional pastries, desserts, baked goods, and specialty confectionery items that meet luxury hospitality standards. This role supports the Pastry Chef in maintaining product quality, food safety compliance, cost control, and team development while consistently delivering innovative and visually appealing creations that enhance the overall guest experience.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATION
Education
- Diploma or Degree in Pastry Arts, Culinary Arts, Baking & Pastry, or a related field preferred.
- Food Hygiene and Food Safety Certification required.
- HACCP certification or knowledge preferred.
Experience
- Minimum 3–5 years of pastry experience in luxury hotels, upscale restaurants, resorts, or specialty pastry operations.
- At least 1–2 years in a Chef de Partie, Demi Chef de Partie, or Senior Pastry Commis role.
- Proven experience in producing high-quality pastries, desserts, cakes, chocolates, breads, and bakery items.
- Experience in a 5-star luxury hotel, fine dining, or high-volume pastry operation is highly preferred.
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.