Chef jobs 2026

Qualifications

• Have experience min 1 years as Chef de Partie.
• Have a good english & customer service.
• Strong figure as leader.
• Have experience on menu development.
• Available join immediately.

Qualifications

• Mak. umur 40 th.
• Mempunyai pengalaman kerja pd bidang yg dilamar.
• Bisa handle breakfast.
• Bisa handle cooking class.
• Bisa bahasa inggris.
• Siap bekerja dengan team, disiplin dan bertanggung jawab pada pekerjaan.

Qualifications

• Minimum 2 year of experience as CDP Pastry.
• Proven skill and knowledge relevant to the role.
• Available to join immediately.
• Basic English.
• Based in Bali.

Qualifications

• Min have 1-3 years experience at the same position
• Strong figure as leader
• Able to speak english
• 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

Qualifications

• Min have 1-3 years experience at the same position
• Strong figure as leader
• Able to speak english
• 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

• Min have 1 years working experience at the same position.
• Have experience in fine dinning restaurant will be advantage.
• Careful, neat and responsible with the job fast learner & adaptation.
• Strong multitasking skills, with the ability to perform well in a fast-paced environment.
• Open minded, smart, team player and innovative.
• Available join immediately.

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 : Sous chef (Mediterranean, italian)