Demi Chef de Partie - Bakery & Pastry

Job Vacancy: Demi Chef de Partie – Artisan Bakery & Pastry

Location: Ubud – Bali
Employment Type: Full Time

Fas a Fas is looking for an experienced and disciplined Demi Chef de Partie to join our Artisan Bakery & Pastry team. Reporting directly to the Executive Chef, this role plays a key part in executing daily production while maintaining consistency, efficiency, and quality across all business channels, including our café, takeaway store, wholesale partners, and packaged retail products.

As the most senior position within the bakery production team, the Demi Chef de Partie is expected to lead by example, maintain production standards, and support the development of Bakers, Daily Workers, and Trainees while ensuring smooth day-to-day operations.

Responsibilities

Production Management

• Execute daily bakery and pastry production according to production plans and business priorities

• Produce artisan breads, viennoiseries, laminated pastries, cakes, desserts, and other bakery products following Fas a Fas recipes and quality standards

• Ensure products are prepared accurately and on schedule to support café operations, takeaway, wholesale orders, and retail products

• Maintain consistency in taste, texture, look, portioning, and presentation across every product

Production Planning & Execution

• Work closely with the Executive Chef to execute daily and weekly production schedules

• Organize production workflow to ensure timely completion of all production requirements

• Monitor production progress and immediately communicate operational issues or delays

• Adapt production priorities based on business needs while maintaining efficiency and product quality

Quality Assurance

• Monitor product quality throughout every stage of production, from preparation to final finishing

• Ensure all products meet Fas a Fas quality standards before being displayed, packed, or delivered

• Identify production inconsistencies and implement corrective actions under the guidance of the Executive Chef

• Maintain consistent quality across café, takeaway, wholesale, and retail production

Team Leadership

• Supervise and support Bakers, Daily Workers, and Trainees during daily production

• Delegate production tasks efficiently according to daily priorities

• Maintain discipline, teamwork, and productivity within the bakery team

• Support onboarding and on-the-job training of junior production team members

• Foster a positive, collaborative, and professional kitchen environment

Cross-Department Coordination

• Report directly to the Executive Chef on daily production performance, operational challenges, and production requirements

• Coordinate with the Operations team to ensure product availability for both outlets

• Coordinate with the Wholesale Administration team to fulfill wholesale production schedules accurately and on time

• Work with the Purchasing & Inventory team regarding ingredient availability and production requirements

• Support smooth communication between departments to ensure efficient daily operations

Food Safety & Kitchen Standards

• Maintain the highest standards of hygiene, sanitation, and food safety

• Ensure proper handling, labeling, storage, and rotation of ingredients and finished products

• Apply FIFO principles and maintain an organized, safe, and efficient production environment

• Ensure bakery equipment and workstations are maintained according to operational standards

Inventory & Waste Management

• Monitor ingredient usage and report stock requirements to the Executive Chef

• Support inventory accuracy through proper storage and stock rotation

• Minimize production waste through efficient planning, portion control, and proper handling

• Report damaged ingredients, equipment issues, or production losses promptly

Product Trial Support

• Assist the Executive Chef during product trials, seasonal menu preparations, and recipe refinement

• Prepare ingredients and production setups for testing sessions

• Provide operational feedback regarding production flow, efficiency, and consistency when requested

Requirements

• Minimum D3 graduate in Culinary Arts, Bakery & Pastry, or a related field

• Minimum 5 years of professional experience in bakery and pastry production, preferably within an artisan bakery, bakery café, or premium hospitality establishment

• Proven experience supervising or guiding bakery production staff

• Strong technical knowledge of artisan bread, laminated dough, viennoiserie, pastry, and dessert production

• Experience supporting production across multiple business channels, including cafés, wholesale, retail, or hospitality clients, is highly preferred

• Strong understanding of food safety, sanitation, FIFO, and kitchen best practices

• Excellent production planning, organization, and time management skills

• Able to maintain quality and consistency in a fast-paced production environment

• Fluent in Bahasa Indonesia; basic English communication is preferred

• Based in Bali or willing to relocate

• Disciplined, detail-oriented, proactive, and committed to continuous improvement