Job description
Capella Ubud is seeking a passionate Demi Chef de Partie (Pastry) to join our luxury resort kitchen in Ubud, Bali. The ideal candidate is detail oriented, technically skilled, and committed to delivering pastry and dessert creations at the highest standards. You will craft exquisite pastries, cakes, chocolates, viennoiserie, and plated desserts that delight guests across all outlets, including breakfast service, the pastry counter, and special events.
As a Demi Chef de Partie in pastry, you will support the pastry kitchen with daily mise en place, recipe execution, and quality control. You will work closely with the Head Pastry Chef to maintain consistency, develop seasonal menus, and contribute to menu innovation while ensuring strict adherence to HACCP and food safety guidelines. You will mentor junior team members, share knowledge, and help maintain a positive, collaborative kitchen culture.
Your day to day includes maintaining inventory, managing portion control and waste, ensuring equipment cleanliness and proper maintenance, and collaborating with other kitchen sections to deliver exceptional guest experiences and flawless presentation.
We offer a competitive compensation package, opportunities for growth within a renowned luxury property, and a dynamic working environment that emphasizes hospitality, teamwork, and craftsmanship. If you are driven by pastry artistry and guest focused service, we want to hear from you.
Responsibility
- Prepare, assemble, and finish a wide range of pastries, desserts, cakes, chocolates, and viennoiserie with precision and creativity.
- Maintain clean, organized workstations and ensure proper mise en place for all pastry sections.
- Assist Head Pastry Chef in menu planning, seasonal specials, recipe testing, and product development.
- Monitor portion control, plating presentation, and waste management to optimize yield and cost.
- Ensure compliance with HACCP, food safety, sanitation standards and allergen controls.
- Train, supervise, and motivate junior pastry staff, delegating tasks and providing constructive feedback.
- Collaborate with colleagues across kitchen and F&B outlets to ensure timely delivery for breakfast, service, and events.
- Manage inventory, receive and rotate stock, and coordinate with purchasing for supplies and equipment maintenance.
Qualification
- Diploma or certificate in pastry arts or culinary arts.
- Minimum 2-3 years experience as a pastry demi chef or commis in a luxury hotel or fine dining environment.
- Proficiency in classic pastry techniques including laminated doughs, chocolate tempering, sugar work, and pâtisserie decoration.
- Knowledge of HACCP, food safety, sanitation, and allergen controls.
- Strong time management, teamwork, and communication skills; able to work under pressure in a fast-paced kitchen.
- Flexible schedule including early mornings, weekends, and holidays.
- Fluency in English; additional languages are a plus.
- Passion for mentoring junior staff and contributing to a collaborative kitchen culture.