Hotel Overview

Nestled in the lush forests of Bali, Capella Ubud is a luxury tented camp designed by renowned architect Bill Bensley. The property reflects a seamless harmony between nature, culture, and refined craftsmanship, offering guests an intimate and immersive luxury experience.

At Capella Ubud, Bali, you are invited to bring your purpose to life through meaningful work, creating exceptional and memorable dining experiences for our guests. As an award-winning company certified as a Great Place to Work.

Position Overview

The Demi Chef de Partie – Pastry supports the Sous Chef Pastry in the daily operations of the Pastry Kitchen, ensuring smooth production, consistent quality, and exceptional presentation of all pastry, dessert, and bakery items in line with Capella Ubud standards.

This role requires a passionate, detail-oriented, and technically skilled pastry professional who is able to support kitchen operations, maintain high standards of hygiene, and contribute to delivering an elevated guest dining experience.

The Role

Pastry Production & Kitchen Operations

• Assist in the preparation and production of pastries, desserts, bread, and baked goods
• Ensure consistency in taste, presentation, and portion control
• Support daily mise en place and production planning
• Maintain high standards of cleanliness, hygiene, and organization in the pastry kitchen

Team Support & Supervision

• Assist Sous Chef Pastry in supervising junior pastry team members
• Provide guidance and hands-on support during daily operations
• Contribute to a positive, professional, and collaborative kitchen environment
• Support training and skill development of junior team members

Quality & Standards Compliance

• Maintain full compliance with HACCP, food safety, and hygiene standards
• Ensure all pastry items meet Capella Ubud quality and presentation standards
• Follow all recipes, SOPs, and operational guidelines consistently
• Monitor product freshness, storage, and rotation procedures

Communication & Coordination

• Maintain clear communication with Sous Chef Pastry regarding daily operations
• Support effective coordination within the kitchen and across departments
• Report operational issues, guest feedback, and production updates accurately

Operational Excellence & Kitchen Discipline

• Ensure proper opening and closing procedures of the pastry kitchen
• Maintain correct labeling, storage, and inventory control of ingredients
• Support smooth kitchen workflow in a fast-paced luxury environment
• Contribute to continuous improvement of pastry operations

Talent Profile

• Minimum High School, Tourism School, or Culinary School certification (Pastry specialization preferred)
• Minimum 3–5 years experience in pastry kitchen within luxury hotel or fine dining environment
• Minimum 1–2 years experience in a supervisory or Demi CDP role preferred
• Strong knowledge of pastry techniques including cakes, desserts, viennoiserie, and chocolate work
• Fluent in basic English communication (spoken and written)
• Strong sense of creativity, precision, and attention to detail
• Able to work in a high-pressure, fast-paced kitchen environment
• Strong leadership potential and ability to guide junior team members
• Flexible with working hours including weekends and public holidays
• Self-motivated, disciplined, and strong team player

Kindly be informed that only shortlisted candidates will be contacted.