Kitchen jobs 2026
A Kitchen position in the hospitality industry involves various roles responsible for food preparation, cooking, and maintaining kitchen operations in a restaurant, hotel, or resort. Responsibilities vary by role and can include chopping ingredients, cooking dishes, plating meals, and ensuring cleanliness and compliance with food safety standards. Positions range from entry-level roles like commis or line cook to higher-ranking roles like sous chef and executive chef. These roles require culinary skills, teamwork, attention to detail, and the ability to work efficiently in a fast-paced environment to deliver high-quality dining experiences to guests.
Yakiniku Kichi
Kitchen staff
Requirements
- Living in Bali and can join immediately (Berawa).
- Minimum 2 years of experience in the same position applied.
- Experience in a Japanese restaurant is preferred.
- Good understanding of service standards and operational procedures.
- Disciplined, responsible and well-groomed.
- Positive attitude and strong teamwork skills.
- Waitress must be able to speak and communicate well in English.
Brie Restaurant & Cheesery
Commis cold kitchen
Qualifications
- Minimum 6 month experience on western food.
- Basic English.
- Can join as soon as possible.
In return, we offer
- A friendly team.
- Opportunities for career growth.
- Stable salary, Service charge, BPJS enrollment.
The Dewi Bedugul
We are hiring
- Kitchen staff
Qualifications
- Pria/wanita.
- Berpengalaman di bidangnya minimal 1 tahun.
- Maksimal umur 30 tahun.
- Mampu bekerja dalam team.
- Penempatan di area Bedugul.
Jalan Mawar 2 No.99 Candikuning, Kec. Baturiti, Kab. Tabanan - Bali 82191
Kirim CV & resume anda ke WhatsApp: 081 236 668 360
Drift Cafe Legian
Sous chef
Kualifikasi
- Pria / Wanita, usia maksimal 35/40 tahun.
- Pendidikan minimal D3 / S1 / SMK Perhotelan, Tata Boga, atau Seni Kuliner (Culinary Arts).
- Pengalaman minimal 2–3 tahun sebagai Sous Chef atau Senior Chef de Partie di restoran / hotel.
- Memiliki pemahaman yang kuat tentang teknik memasak, manajemen dapur, food safety, dan standar HACCP.
- Menguasai pembuatan menu, cost control, dan pengelolaan inventory dapur.
- Memiliki jiwa kepemimpinan (leadership), manajemen tim, dan komunikasi yang baik.
- Mampu bekerja secara efektif di bawah tekanan dan lingkungan kerja yang serba cepat.
- Bersedia bekerja shift, akhir pekan (weekend), dan hari libur nasional.