Senior Chef | Lead, Train & Elevate Small Kitchen

five30; Tabanan; On-site; IDR 167,400,000 - 279,000,000; Full time

Job summary

Five30 Cafe Kedungu in Bali is seeking a hands-on Senior Chef to lead daily kitchen operations and deliver consistently excellent food. You will take charge of service, support the kitchen team and maintain high standards of taste, presentation, cleanliness and organisation.

You will manage service, train cooks, control stock and waste, oversee ordering, and contribute to menu improvements while ensuring reliable delivery of the core menu.

Qualifications

• Previous experience as a Senior Chef or Sous Chef ready to lead a small kitchen.
• Strong practical cooking skills including roasting meats and preparing sauces.
• Ability to lead calmly and organise workloads.

Responsibilities

• Lead preparation and service, ensuring every dish meets recipes, portions and presentation standards.
• Taste and check food during service, correcting problems immediately.
• Organise daily prep, allocate tasks and ensure kitchen is ready for each service.
• Train and supervise cooks and kitchen assistants, giving clear instructions and feedback.
• Maintain kitchen cleanliness, food hygiene, storage, labelling and stock rotation.
• Oversee ordering, deliveries and stock levels, keeping waste and costs under control.
• Maintain recipe guides, prep lists and cleaning schedules for consistent standards.
• Respond to guest feedback constructively and prevent recurring issues.
• Communicate staffing, equipment and supply problems to management.
• Support menu improvements while delivering core menu reliably.

Skills

Leadership

Cooking skills

Food hygiene

Stock management

Communication

Weekend availability

Job description

Five30 Cafe Kedungu in Bali is seeking a hands-on Senior Chef to lead daily kitchen operations and deliver consistently excellent food. You will take charge of service, support the kitchen team and maintain high standards of taste, presentation, cleanliness and organisation.

You will manage service, train cooks, control stock and waste, oversee ordering, and contribute to menu improvements while ensuring reliable delivery of the core menu.