Kaja By Numa jobs 2026

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)

For a new Restaurant in Ubud, Bali

Start on 1st March 2026

Qualifications

• Experience: 2-4 years of experience in front-of-house (FOH) roles, with at least 1 year in a supervisory capacity (Lead Server or Captain).
• Service Mastery: Expert knowledge of service etiquette, table settings, and "Steps of Service."
• Problem-Solving: The ability to think on your feet and resolve guest complaints or kitchen delays in seconds.
• Profile of age: 35 years old maximum with high level of energy
• Leadership: Experienced in leading floor team with high level of communication.

Core responsibilities

• Team Leading & Training: Lead and Train all floor staff and ensure the operational is going smoothly.
• Problem-Solving: The ability to think on your feet and resolve guest complaints or staff problems.
• Complaint Resolution: Handling "recovery"-turning a negative experience into a positive one before the guest leaves.
• Logbook Reporting: Writing a "Shift Report" for the owners/GM summarizing sales, staff performance, and any incidents.

For a new Restaurant in Ubud, Bali

Start on 1st March 2026

Qualifications

• Master of Mixologist: Minimum 5+ years with a deep mastery of bitters, tinctures, infusions, and avant-garde techniques
• Product Knowledge: Expert-level knowledge of spirits, wine, beer, and contemporary mixology trends.
• Signature Programming: Design and execute a high-concept drinks, cocktail menu that incorporates visual theater
• Profile of age: 35 years old maximum with high level of energy
• Leadership: Experienced in leading bar team with high level of communication and strong leadership skills.

Core responsibilities

• Inventory Control & Labor Efficiency: Ensure to maintain the cost and stocks
• Team Leading & Training: Lead and Train all bar staff and ensure the operational is going smoothly
• Safety & Hygiene: Maintain strict HACCP/Food Safety standards and station cleanliness.
• Quality Control: Regularly "straw-testing" drinks during service to ensure bartenders are following exact recipes.
• Administration: Make reports of everything in Bar section in MS Exel