Chef de Partie - Bakery

Company Description

Experience the epitome of French-inspired luxury at Sofitel Bali Nusa Dua Beach Resort, a prestigious 5-star beachfront haven boasting tropical gardens and sleek modern architecture which offers exclusive experiences for ALL members, this magnificent resort provides 413 exquisite rooms, including 39 suites and villas, along with an array of resort facilities.

Indulge in a culinary journey at three restaurants and two bars, rejuvenate at Sofitel FITNESS and Sofitel SPA, and delight in the outdoor and indoor kids club. Additionally, the resort features 24 function venues, including a Grand Ballroom and a Beachfront Ballroom. Discover the ultimate Art de Vivre at Club Millésime, where delectable cuisine, exquisite wines, and Balinese charm await.

Job Description

We are seeking a passionate and detail oriented Chef De Partie - Bakery to join our culinary team at Sofitel Bali Nusa Dua Beach Resort. In this role, you will be responsible for leading and overseeing the bakery section, ensuring the highest quality of breads and baked products, while maintaining consistency, creativity, and adherence to Sofitel’s luxury brand standards.

• Lead and supervise the bakery section in daily operations
• Prepare, bake, and present a wide variety of breads, rolls, viennoiseries, and specialty baked goods according to recipes and hotel standards
• Ensure consistency, quality, and visual appeal of all bakery products
• Develop and introduce seasonal bakery items and specialty creations
• Monitor production schedules to ensure timely preparation for outlets, banquets, weddings, and special events
• Maintain cleanliness, organization, and proper handling of ingredients and equipment
• Ensure compliance with hygiene, sanitation, and kitchen safety standards at all times
• Control food cost by monitoring inventory, minimizing waste, and ensuring proper storage and rotation (FIFO)
• Train and mentor junior team members within the bakery section
• Ensure all bakery items meet Sofitel standards for taste, quality, and presentation

Qualifications

• Minimum 3–4 years of experience in bakery production within luxury hotels, resorts, or fine dining establishments
• Proven experience in leading a bakery section or team
• Strong technical skills in artisan breads, sourdough, viennoiseries, laminated dough, and specialty baked goods
• Creative, detail oriented, and committed to delivering exceptional quality
• Strong knowledge of hygiene, sanitation, and occupational safety standards in a professional kitchen
• Ability to work in a high volume, fast paced environment while maintaining consistency
• Strong leadership, teamwork, and communication skills
• Flexible to work shifts, weekends, and public holidays