Multiple Positions - New Outlet Opening K Club Group

In preparation for the opening of our new outlet in Cemagi, Bali, we are looking for qualified and motivated individuals to join our team and support daily operations, maintain service and food quality, ensure cleanliness, and deliver excellent guest experiences.

1. RESTAURANT SUPERVISOR

Requirements

• Previous experience in restaurant operations or a supervisory role is preferred.

• Strong leadership, communication, and problem-solving skills.

• Good knowledge of restaurant service standards and POS systems.

• Able to manage staff schedules, daily operations, and guest complaints.

• Understanding of basic sales targets, cost control, and operational reporting.

• Professional, responsible, and able to work under pressure.

Key Responsibilities

• Supervise daily restaurant operations and staff performance.

• Ensure service standards and guest satisfaction.

• Coordinate with the kitchen, bar, and service teams.

• Monitor sales performance and operational costs.

2. WAITER / WAITRESS

Requirements

• Previous restaurant service or cashier experience is preferred.

• Able to operate POS systems and handle cash, card, and digital payments.

• Familiarity with GoFood, GrabFood, or other delivery platforms is an advantage.

• Good communication and customer service skills.

• Able to manage dine-in orders and online orders accurately.

• Honest, detail-oriented, organized, and able to multitask.

Key Responsibilities

• Welcome guests, take orders, and provide professional service.

• Process payments and maintain transaction accuracy.

• Manage incoming online orders and coordinate with the kitchen.

• Ensure orders are correctly packed and ready for pickup or delivery.

• Maintain cleanliness of the dining and service areas.

• Demonstrate good teamwork, communication, and time management skills

3. BARTENDER

Requirements

• Previous bar or beverage service experience is preferred.

• Basic knowledge of beverage preparation and presentation.

• Understanding of stock control, portioning, and standard recipes.

• Knowledge of hygiene and bar equipment handling.

• Good teamwork, communication, and time management skills.

Key Responsibilities

• Prepare and serve beverages according to outlet standards.

• Maintain bar cleanliness and organization.

• Monitor beverage stock and assist with inventory checks.

• Follow standard recipes and portion control.

• Coordinate beverage orders with the service team.

4. HOUSEKEEPING STAFF

Requirements

• Previous housekeeping or cleaning experience is preferred.

• Good understanding of cleanliness, hygiene, and sanitation standards.

• Detail-oriented, disciplined, punctual, and reliable.

• Able to work independently and support the operations team.

• Physically capable of performing daily cleaning duties.

Key Responsibilities

• Maintain cleanliness throughout the outlet, including guest areas and toilets.

• Clean floors, service areas, and designated back-of-house areas.

• Monitor cleaning supplies and maintain cleaning equipment.

• Conduct routine cleanliness checks.

• Report maintenance issues and hygiene concerns to the supervisor.

5. HEAD CHEF

Requirements

• Proven experience as a Head Chef or in a senior kitchen management role.

• Strong knowledge of menu development, food costing, and kitchen operations.

• Experience in inventory control, purchasing, and food waste reduction.

• Strong leadership and team management skills.

• Good knowledge of food safety, hygiene, and kitchen standards.

Key Responsibilities

• Lead and manage all kitchen operations.

• Develop menus and maintain food quality and consistency.

• Monitor food costs, inventory, purchasing, and wastage.

• Train and supervise kitchen staff.

• Ensure food safety, hygiene, and operational standards are maintained.

6. CHEF DE PARTIE ( CDP )

Requirements

• Previous experience as a Chef de Partie or experienced line cook.

• Strong cooking skills and knowledge of food preparation techniques.

• Able to manage an assigned kitchen section independently.

• Good knowledge of food costing, portion control, and stock management.

• Familiar with food safety, hygiene, and sanitation standards.

• Able to maintain food quality, consistency, and presentation.

• Good teamwork, communication, and time management skills.

• Able to work under pressure and coordinate effectively with the Head Chef and kitchen team.

Key Responsibilities

• Assist the Head Chef in managing daily kitchen operations.

• Supervise food preparation and ensure consistency.

• Coordinate kitchen staff and monitor workflow.

• Support inventory control and food waste reduction.

• Maintain kitchen cleanliness and food safety standards.

• Monitor ingredients and report stock requirements.

• Ensure proper food handling and cleanliness in the assigned section.

7. SOUS CHEF

Requirements

• Previous experience as a Sous Chef or in a senior kitchen position is preferred.

• Strong knowledge of food preparation, cooking techniques, and kitchen operations.

• Good leadership and team management skills.

• Understanding of food costing, inventory control, and portion control.

• Good knowledge of food safety, hygiene, and sanitation standards.

• Able to work under pressure and coordinate effectively with the Head Chef and kitchen team.

• Good communication, teamwork, and time management skills.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations.

• Supervise kitchen staff and coordinate food preparation activities.

• Ensure food quality, consistency, and presentation meet outlet standards.

• Monitor food costs, inventory, and portion control.

• Ensure proper food storage, handling, and kitchen hygiene.

• Assist with staff training and maintaining kitchen operational standards.

• Coordinate with the kitchen team to ensure smooth and efficient operations.

8. KITCHEN STAFF

Requirements

• Previous experience in a kitchen or food preparation role is preferred.

• Basic knowledge of food preparation and cooking techniques.

• Willingness to learn and follow instructions from the Head Chef and Sous Chef.

• Understanding of food hygiene, sanitation, and proper food storage.

• Able to work efficiently in a fast-paced kitchen environment.

• Good teamwork, discipline, and time management skills.

Key Responsibilities

• Assist with daily food preparation and cooking activities.

• Follow recipes, portion standards, and food presentation guidelines.

• Maintain cleanliness and hygiene in the kitchen and assigned work areas.

• Ensure ingredients are properly stored and handled.

• Assist with stock preparation, inventory checks, and kitchen organization.

• Support the kitchen team to ensure smooth daily operations.

GENERAL REQUIREMENTS FOR ALL STAFF

• Positive attitude and willingness to learn.

• Good teamwork and communication skills.

• Professional appearance and a strong sense of responsibility.

• Previous hospitality or restaurant experience is preferred.

• Customer-oriented and committed to quality standards.

• Honest, disciplined, punctual, and reliable.

• Able to work according to operational schedules and team requirements.