Chef jobs 2026

We are looking for a chef de partie to support our growth in bali.

Qualifications

• Minimum Diploma in Hospitality/ Culinary Arts / Food Production, with at least 2 years of experience as Demi Chef or 1 year as Chef de Partie in a 5-star hotel.
• Mastery of cooking techniques for relevant sections (hot kitchen, cold kitchen, pastry, grill, etc.), including recipe standards, portioning, plating, and taste consistency.
• Knowledge of HACCP, hygiene, sanitation, food storage, and ability to maintain strict cleanliness standards.
• Strong administrative skills, including stock reports, sales reports, and roster preparation, with basic English proficiency for menu & kitchen communication.
• Ability to work under pressure, with discipline, neat appearance, long-shift readiness, and strong cross-department coordination.

Responsibilities

• Supervise and guide Commis/Cook to follow recipes, SOPs, hygiene standards, and maintain food quality, including giving corrective actions and continuous training.
• Ensure consistent quality, presentation, taste, and portion control for all dishes produced by the assigned section.
• Manage ingredient usage, minimize waste, maintain food cost efficiency, and ensure proper storage and sanitation of kitchen equipment.
• Create new and innovative dishes, update menu items, and support upselling and cross-selling through signature dishes and seasonal promotions.
• Coordinate with vendors to secure quality ingredients, maintain stock availability, and support achievement of sales targets and food cost goals.

Benefits

• Basic Salary (nett of tax).
• BPJSTK & BPJS Kesehatan.
• THR.
• Medical Reimbursement up to 85% of 1 month's basic salary per year (eligible after 1 year of employment and permanent status/PKWTT).
• Free Parking (1 motorcycle or 1 car).
• Annual leave, Replace Day Payment (for working on a holiday), and Extra Off for long shifts.
• 1 Meal per Shift.

Send your latest CV now via https://bit.ly/TownsquareGroupJobHiring or email it to [email protected] using the subject line: [Your Name] – [Desired Position]

All applications will be treated with the strictest confidentiality, and only shortlisted candidates will be contacted.

Role

We are a growing gelato manufacturing company committed to producing high-quality, artisanal gelato using the finest ingredients. We are looking for a talented and motivated Demi Chef to join our production team and support daily manufacturing operations.

Requirements

• Minimum 1–2 years of experience in a kitchen or food production role (experience in pastry, bakery, or gelato is a plus).
• Basic knowledge of food preparation, hygiene, and safety standards.
• Ability to work in a fast-paced production environment.
• Strong attention to detail and commitment to quality.
• Good teamwork, communication, and time management skills.
• Willing to work shifts if required.

Responsibilities

• Assist the Chef de Partie in preparing, producing, and controlling the operational kitchen
• Ensure consistency, quality, and presentation of all gelato products.
• Operate production equipment (pasteurizer, batch freezer, mixers, etc.).
• Measure and prepare ingredients according to standard recipes.
• Maintain cleanliness and organization of the kitchen/production area.
• Follow hygiene, sanitation, food safety (including Halal standards), and SOP guidelines.
• Support inventory control and report any shortages or issues.
• Work closely with the production team to ensure smooth daily operations.

Role

Kami mencari seorang Chef de Partie yang berdedikasi untuk memimpin operasional produksi, bertanggung jawab penuh atas konsistensi kualitas tekstur dan rasa gelato, serta mampu mengelola manajemen stok bahan baku dan pengawasan tim produksi secara efisien sesuai standar sanitasi yang ketat, serta membantu menciptakan cita rasa gelato dan sorbet yang lezat dan inovatif.

Qualifications

• Memiliki pengalaman sebagai Chef de Partie atau peran serupa, lebih diutamakan di produksi gelato atau pastry.
• Pengalaman sebelumnya dalam peran CDP minimal selama 2 tahun.
• Memiliki jiwa kepemimpinan yang kuat, mandiri, terpercaya, dan dapat diandalkan dalam mengelola seluruh staf.
• Memiliki pengetahuan mendalam tentang teknik pembuatan gelato, peralatan, dan bahan-bahannya.
• Memiliki kreativitas dan semangat untuk bereksperimen dengan rasa dan tekstur.
• Pemahaman yang kuat tentang peraturan keamanan pangan (food safety) dan praktik higienis.
• Mampu bekerja di lingkungan yang cepat dan mengelola banyak tugas secara efektif.
• Memiliki keterampilan organisasi dan manajemen waktu yang sangat baik.
• Memiliki sikap positif, pola pikir berorientasi tim, dan kemauan untuk belajar.
• Aktif berbahasa indonesia dan inggris
• Penempatan di Bali.

Job description

• Kepemimpinan Tim: Memimpin, mengelola, dan mengawasi seluruh staf produksi untuk memastikan produktivitas harian yang efisien.
• Kontrol Kualitas: Memastikan setiap batch gelato diproduksi dengan teknik, peralatan, dan bahan baku yang tepat sesuai standar perusahaan.
• Inovasi Produk: Melakukan eksperimen kreatif terhadap rasa dan tekstur baru untuk pengembangan menu.
• Jembatan Komunikasi: Bertindak sebagai penghubung antara tim produksi dan departemen administrasi/kantor untuk pelaporan stok, inventaris, dan kebutuhan operasional lainnya.
• Keamanan Pangan: Menegakkan aturan keamanan pangan (food safety) dan praktik sanitasi yang ketat di seluruh area produksi.
• Manajemen Tugas: Mengatur manajemen waktu dan organisasi kerja dalam lingkungan yang bergerak cepat untuk memenuhi target produksi.

Qualifications

• Min have 1 years working experience at the same position.
• Able to speak english, fast learner & adaptation.
• Strong multitasking skills, with the ability to perform well in a fast-paced environment.
• Excellent negotiation and problem-solving skills.
• Open minded, smart, team player and innovative.
• Available join immediately.

Qualifications

• Creative modern Thai presentation.
• Must have experience in previous Thai restaurant.

For a new Restaurant in Ubud, Bali

Qualifications

• Experience: Min. 3 years in pizza making (with 1-2 years as Sous Chef/Senior Pizza Chef).
• Expertise: Deep knowledge of Neapolitan Style (Dough hydration, long fermentation, and hand-stretching).
• Age & Education: Max. 35 years old; Culinary/Vocational High School graduate.
• Technical Skill: Expert in Wood-Fired or Stone Ovens and classic/modern toppings.

Core responsibilities

• Pizza Section Lead: Manage the entire pizza station, ensuring perfect texture, taste, and consistency.
• Team Leadership: Assist the Head Chef in supervising, scheduling, and training the pizza team.
• Operational Control: Manage inventory (flour, cheese, etc.), control food costs, and minimize waste.
• Safety & Hygiene: Maintain strict HACCP/Food Safety standards and station cleanliness.

Speciality: Authentic Neapolitan Pizza

For a new Restaurant in Ubud, Bali

Qualifications

• Experience: Minimum 2 years as a Sous Chef or Senior CDP.
• Education: Culinary School or Vocational High School (Culinary Arts).
• Age: Maximum 35 years old.
• Skills: Expertise in Italian & Nikkei flavors, kitchen leadership, and high-volume service.

Core responsibilities

• Quality Control: Maintain high standards for taste, presentation, and consistency.
• Kitchen Management: Handle inventory, food costing, waste management, and HACCP safety protocols.
• Team Leadership: Assist the Head Chef in supervising and training the kitchen brigade.
• Admin: Manage daily reporting and ordering using MS Word/Excel.

Cuisine Focus : Italian & Nikkei (Japanese-Peruvian)

Qualifications

• Proven experience in the relevant field.
• Demonstrates a good attitude and professional conduct.
• Able to work effectively both independently and as part of a team.
• Shows a strong willingness to learn and develop new skills.
• Minimum 3 years of relevant work experience.
• This position is available for placement at both Pison Petitenget and Pison Ubud.

Job description

• Assist the Head Chef in managing daily kitchen operations.
• Supervise and coordinate kitchen staff during food preparation and service.
• Ensure food quality, taste, and presentation meet company standards.
• Prepare and cook menu items according to recipes and guidelines.
• Monitor food stock, inventory, and ingredient quality.
• Maintain kitchen hygiene, cleanliness, and food safety standards.
• Train and mentor kitchen staff to improve skills and performance.
• Ensure compliance with health, safety, and sanitation regulations.
• Handle kitchen operations in the absence of the Head Chef.
• Collaborate with the Head Chef on menu development and cost control.