2-45 years
4 months ago
Job Description

Our client, a new open restaurant in Ubud, located in the heart of Ubud serving European cuisines is currently expanding their culinary team. This European cuisine restaurant prides itself on its use of locally sourced ingredients and its own cheese laboratory, where the best soft cheeses in Bali are produced!


  • Indonesian citizens only.
  • Have a minimum 2+ years of experience as a Sous Chef or Junior Chef in the Restaurant & Bar Concept.
  • Experience working in an international team and/or in an international brand with European standard.
  • Strong F&B Management skill (Opening new outlet, P&L, Costing, Restaurant Operations, Hiring and Training)
  • Availability to work weekends and flexible working hours.
  • Proficient in English, writing and speaking.
  • Strong leadership, interpersonal, and communication skills.
  • Positive and flexible attitude and ability to adapt to change.
  • Demonstrated ability to coach, develop and lead in a dynamic and fast-paced environment and the ability to work collaboratively with internal and external stakeholders.
  • Experience joining a pre-opening team is a plus!
  • Max. 45 Years Old.


  • Helps in the design of food and drink menus.
  • Produces high-quality plates, including both design and taste.
  • Oversees and supervises kitchen staff.
  • Assists with menu planning, inventory, and management of supplies.
  • Ensures that food is top quality and that the kitchen is in good condition.
  • Keeps stations clean and complies with food safety standards.
  • Offers suggestions and creative ideas that can improve the performance of the kitchen.
  • Monitors and maintains kitchen equipment.
  • Solves problems that arise and seizes control of issues in the kitchen.
  • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the brand standards and delegate these tasks.
  • Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions.
  • Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
  • Requisition the day's supplies and ensure that they are received and stored correctly.
  • Communicate needs with Purchasing and Storeroom personnel. Ensure the quality of products received.

Important notes:

A culinary portfolio must be submitted with your application that clearly displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership).





Kitchen Equipment Management
Storeroom Management
Product Quality Management
Food Safety Standards

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