job description
Join Raffles Hotels & Resorts in the heart of Ubud, Bali as a Chef de Partie – Pastry at our exclusive dining venue, 1887 by André. This is a rare opportunity to contribute to a world-class culinary team, crafting exquisite pastries and desserts that redefine luxury dining in one of Southeast Asia’s most iconic destinations.
As a key member of our pastry kitchen, you will play a pivotal role in maintaining the highest standards of food preparation, presentation, and guest satisfaction. Your creativity and precision will help elevate our dessert offerings, ensuring every dish reflects the elegance and sophistication of the Raffles brand.
Set against the lush landscapes of Ubud, this role offers not just a job, but a lifestyle—immersing you in Bali’s vibrant culture while working alongside some of the industry’s finest talents. If you’re passionate about pastry arts and thrive in a fast-paced, high-end environment, we invite you to bring your expertise to our team.
Responsibility
- Prepare and present high-quality pastries, desserts, and baked goods in accordance with 1887 by André’s exacting standards and recipes.
- Assist the Executive Pastry Chef in menu development, incorporating seasonal and local ingredients to create innovative dessert concepts.
- Ensure consistency in taste, portion control, and plating across all pastry items, adhering to Raffles’ brand guidelines.
- Monitor inventory levels of pastry ingredients, place orders, and maintain cost control without compromising quality.
- Train and mentor junior pastry staff, fostering a collaborative and high-performance kitchen culture.
- Uphold strict hygiene and food safety standards, including HACCP compliance, in all kitchen operations.
- Collaborate with the F&B team to execute special events, private dining, and themed dessert menus.
- Stay updated on global pastry trends and techniques, bringing fresh ideas to the table.
Qualifications
- Minimum 3 years of experience as a Pastry Chef or Chef de Partie in a luxury hotel, resort, or fine-dining restaurant.
- Formal culinary education (e.g., diploma in pastry arts) from a recognized institution is highly preferred.
- Proven expertise in French pastry techniques, chocolate work, and artisanal bread-making.
- Strong leadership skills with the ability to manage a small team in a high-pressure environment.
- Excellent palate and attention to detail, with a passion for creating visually stunning desserts.
- Fluency in English (written and spoken); knowledge of Indonesian or other languages is a plus.
- Flexibility to work shifts, weekends, and holidays as required by the resort’s operational needs.
- Familiarity with Indonesian ingredients and tropical flavors is advantageous.