Capella Ubud
  • Ubud, Bali, IDN
  • Full Time

Strategic Intent

Responsible for assisting the Sous Chef with the administration and smooth running of the Kitchen. Primarily responsible for organizing work and follow up / tracing pending projects.


Scope of Position

  • The Chef de Partie is responsible to assist the Sous Chef in supervising culinary operations of a specific kitchen or outlet.
  • Maintain clear communications with the Sous Chef, including all relative internal communications, and to relay all guest comments both positive and negative.
  • Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
  • To supervise the kitchen team and produce consistently high-quality food production and presentation, always meeting agreed standards.
  • He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
  • Train and develop junior kitchen staff to operate to the required standards as established by the Hotel and Chef's Office.
  • Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.
  • Abide by all rules, regulations, policies and procedures of the hotel.
  • Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner
  • Ensure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting HACCP Standards.



Educational level:          

  • Minimum high school, tourism school or culinary school certification


Work experience:                          

  • Minimum of 5-7 years cooking experience in restaurant and/or 4-5-star hotel kitchen (or relevant work experience)
  • Minimum of 2 years in supervision experience


Job knowledge:               

  • Able to physical work
  • Good English skills


Personal qualities:                         

  • Able to work flexible schedules
  • Positive creative
  • Self-motivated and team player
  • Ability in fast pace environment
  • Able to lead a team of young chefs
Capella Ubud
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