Junior Chef – Bali High-Volume Kitchens

Savaya Group; Provinsi Bali; On-site; IDR 55,800,000 - 89,280,000; Full time

Job summary

Savaya Group Bali is seeking a Commis to support our Food and Beverage teams across Bali venues. You will help with daily food preparation, uphold kitchen hygiene, and assist chefs to deliver consistent quality for guests.

This hands-on role welcomes reliable hospitality professionals who thrive in fast-paced environments, enjoy teamwork, and are eager to learn from senior kitchen leaders. Flexible hours, events, and high-volume service are common.

Qualifications

• Experience as Commis/Junior kitchen role in hospitality environments.
• Willing to learn from experienced chefs and kitchen leaders.
• Basic understanding of food preparation and kitchen hygiene.
• Reliable, motivated, organised, and able to learn quickly.
• Able to follow recipes, portion standards, and kitchen procedures.
• Willing to work flexible hours including weekends and events.
• Good communication in English with an international team.

Responsibilities

• Assist with daily food preparation and service.
• Complete mise en place: wash, peel, cut, weigh, portion, marinate ingredients.
• Prepare ingredients and basic dishes per menu and needs.
• Support sauces, dressings, and garnishes preparation.
• Assist plating, portion control, and checking dishes before service.
• Maintain proper labelling, storage, and rotation of food products.
• Follow food safety, hygiene, allergen awareness, and safety procedures.
• Maintain clean, organised kitchen areas and equipment.

Skills

Food preparation

Teamwork

Attention to detail

Food safety

Communication

English language

Job description

Savaya Group Bali is seeking a Commis to support our Food and Beverage teams across Bali venues. You will help with daily food preparation, uphold kitchen hygiene, and assist chefs to deliver consistent quality for guests.

This hands-on role welcomes reliable hospitality professionals who thrive in fast-paced environments, enjoy teamwork, and are eager to learn from senior kitchen leaders. Flexible hours, events, and high-volume service are common.