job description
Are you a passionate culinary professional with expertise in Nyonya, Asian, or Italian cuisine? StaffKing Pte Ltd is seeking skilled Chefs De Partie and Junior Sous Chefs to join our dynamic team in Bali’s vibrant hospitality scene (locations include Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung). This is your chance to work in world-class kitchens while enjoying a 5-day workweek and competitive compensation.
As a key member of our culinary team, you’ll play a pivotal role in crafting exceptional dining experiences for guests from around the globe. Whether you specialize in the bold flavors of Nyonya cuisine, the diverse techniques of Asian cooking, or the refined artistry of Italian dishes, your skills will shine in our fast-paced, creative environment. With a focus on quality, innovation, and teamwork, you’ll collaborate with experienced chefs to elevate our menus and maintain the highest standards of food preparation and presentation.
This role offers a unique opportunity to grow your career in one of Southeast Asia’s most exciting culinary destinations. Bali’s thriving food and tourism industry provides endless inspiration, while our supportive work culture ensures a healthy work-life balance. If you’re ready to take your culinary career to the next level in a tropical paradise, we’d love to hear from you!
Why Join Us?
- Competitive salary range: $2,800 – $4,000/month (based on experience and role)
- 5-day workweek (44 hours/week, including weekends)
- Opportunities for career advancement in a growing hospitality group
- Work in stunning locations across Bali, from beachfront resorts to urban hotspots
- Collaborate with a diverse, international team of culinary professionals
- Access to ongoing training and skill development
Responsibility
- Prepare and cook high-quality dishes in your assigned cuisine (Nyonya, Asian, or Italian) according to established recipes and standards.
- Assist the Sous Chef and Head Chef in menu planning, recipe development, and food cost control.
- Ensure all food preparation areas are clean, organized, and compliant with food safety and hygiene regulations.
- Supervise and train junior kitchen staff, including commis chefs and kitchen assistants, to maintain consistency and efficiency.
- Monitor inventory levels, assist with stock ordering, and minimize food waste through proper portion control and storage.
- Collaborate with front-of-house teams to ensure smooth service and address any guest feedback or special requests.
- Stay updated on culinary trends and techniques to contribute innovative ideas for menu enhancements.
- Maintain a positive and professional attitude in a high-pressure, fast-paced kitchen environment.
Qualifications
- Minimum 2-3 years of professional experience as a Chef De Partie or Junior Sous Chef, with expertise in Nyonya, Asian, or Italian cuisine.
- Diploma or certification in Culinary Arts, Hospitality, or a related field (preferred but not mandatory).
- Strong knowledge of food safety, hygiene, and kitchen operations, with a valid food handling certification.
- Ability to work efficiently in a fast-paced environment while maintaining attention to detail and quality.
- Excellent leadership and communication skills, with the ability to mentor junior staff.
- Creativity and passion for culinary innovation, with a willingness to experiment and adapt to new trends.
- Flexibility to work weekends and evenings as required by the role.
- Experience working in hotels, resorts, or high-volume restaurants is a plus.