Job Description
Full details about the role and requirements
Yukerja Summary
The Demi Chef de Partie - Bakery & Pastry role at Fas a Fas Bakery & Café is curated from JobStreet (category Perhotelan & Pariwisata). Note the work location (Ubud, Bali) before applying. Yukerja.com is not the employer — applications are handled on the official source site.
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