Job Description
Full details about the role and requirements
Yukerja Summary
The Pre-Opening Restaurant – CC'S Grill Restaurant - Uluwatu (All Positions) role at The Cakap Group is curated from JobStreet (category Perhotelan & Pariwisata). Note the work location (South Kuta, Bali) before applying. Yukerja.com is not the employer — applications are handled on the official source site.
About Us:
The Cakap Group (TCG) is a licensed hospitality management and restaurant consulting company in Indonesia with an 11-year history of success. We design, launch, and manage a diverse portfolio of prestigious projects, ranging from boutique hotels and luxury resorts to restaurants and luxury yachts. With over 150 successful projects and 800+ employees recruited, we offer a stable, dynamic, and internationally standardized working environment. You will collaborate with a multidisciplinary team of specialists, supported by our state-of-the-art Research & Development (R&D) kitchen and modern training facilities in Bali. Join us to accelerate your career and be part of an exceptional team that transforms ambitious visions into world-class hospitality experiences.
About Client:
CC's Grill is a growing charcoal chicken restaurant concept based in Uluwatu, dedicated to serving premium fire-grilled chicken with bold, authentic flavours. We bring together premium ingredients, chef-crafted recipes, and traditional fire-grilling techniques to create an exceptional dining experience. Every dish is carefully prepared and cooked over natural coffeewood charcoal, delivering a rich, smoky taste that cannot be replicated by gas or conventional grilling.
Inspired by the Bali lifestyle, CC's Grill combines modern dining with the timeless art of cooking over real fire. We are committed to serving consistently high-quality, flavourful meals that celebrate simplicity, authenticity, and exceptional craftsmanship.
We are opening several positions at Koeta Rice Bowl - Kuta - Pre-Opening Team, as detailed below:
Administration & General Department
Venue Manager - Up to IDR 20.000.000
What You Will Do:
Lead and manage multi-outlet restaurant operations, ensuring consistent service, product quality, and brand standards across all locations.
Oversee pre-opening projects, including outlet setup, recruitment, training, SOP implementation, and operational readiness.
Drive business performance by monitoring sales, profitability, cost control, inventory, purchasing, and operational efficiency.
Build and develop high-performing teams, ensuring alignment with company culture and maintaining excellent customer service standards.
Collaborate with the kitchen, marketing, and suppliers to maintain product quality, strengthen brand presence, and support business growth.
Analyze operational performance and report directly to the Owner, while ensuring compliance with company policies, hygiene, safety, and local regulations.
Who We’re Looking For:
Proven experience as a Multi-Outlet Manager, Operations Manager, Venue Manager, Restaurant Manager, or similar leadership role in the F&B industry.
Proven experience managing multiple restaurant outlets and leading cross-functional teams.
Experience in restaurant pre-opening projects, including operational setup, SOP implementation, and team development.
Strong knowledge of restaurant operations, including cost control, budgeting, financial management, inventory, and delivery platforms.
Hands-on leader with excellent communication, organizational, and problem-solving skills, able to thrive in a fast-paced environment.
Fluent in spoken and written English; familiarity with digital marketing and online delivery platforms (e.g., Gojek and Grab) is an advantage.
Food & Beverage Product Department
Sous Chef - Up to IDR 12.000.000
What You Will Do:
Lead and supervise the kitchen team, ensuring efficient operations, high performance, and consistent food quality.
Oversee food preparation and production, ensuring all menu items meet recipe, presentation, and CC's Grill brand standards, including signature coffeewood charcoal grilling methods.
Maintain food safety, hygiene, and kitchen compliance, following HACCP, sanitation standards, and company SOPs.
Manage kitchen operations, including food cost control, inventory, stock rotation (FIFO), ordering, and waste minimization.
Support kitchen development and pre-opening activities, including SOP implementation, equipment setup, recipe standardization, and product development.
Who We’re Looking For:
Minimum 3 years of experience as a Sous Chef or similar leadership role.
Strong knowledge of restaurant kitchen operations, including food cost control, inventory management, budgeting, and recipe standardization.
Proven leadership experience, with the ability to manage, coach, and develop high-performing kitchen teams.
Excellent problem-solving and decision-making skills, with a hands-on approach and strong attention to detail.
Strong understanding of food safety, hygiene, sanitation regulations, and kitchen SOPs; experience with kitchen reporting systems is an advantage.
Chef de Partie - Up to IDR 5.000.000
What You Will Do:
Manage the daily operations of your assigned kitchen section during food preparation and service.
Prepare, cook, and present menu items according to established recipes and brand standards.
Ensure consistency in food quality, taste, portioning, and presentation.
Organize daily mise en place and ensure all ingredients and equipment are ready before service.
Monitor food quality throughout service and ensure dishes meet company standards before leaving the kitchen.
Support the Sous Chef in maintaining efficient kitchen operations and workflow.
Maintain cleanliness and organization of the kitchen, equipment, and workstations.
Coordinate effectively with service team to ensure smooth and timely service.
Report operational issues, maintenance needs, and quality concerns to the Sous Chef.
Assist with menu development, recipe improvements, and new product trials when required.
Perform any other duties assigned by the Sous Chef
Who We’re Looking For:
Minimum 3 years of experience as a Chef de Partie or Senior Cook in restaurants, hotels, resorts, or fast-casual dining concepts.
Strong knowledge of food preparation techniques, kitchen operations, and quality standards.
Proven leadership experience in supervising and developing kitchen team members.
Good understanding of food safety, hygiene, sanitation, and HACCP principles.
Willing to work flexible shifts, weekends, and public holidays.
Basic English communication skills are preferred.
Demi Chef de Partie - Up to IDR 4.500.000
What You Will Do:
Assist the Chef de Partie and Sous Chef in daily kitchen operations, food preparation, and service.
Prepare and cook menu items according to recipes, quality standards, and presentation guidelines.
Maintain food quality and consistency, ensuring all dishes meet company standards before service.
Follow food safety, hygiene, sanitation, and HACCP standards, while keeping the kitchen clean and organized.
Support inventory management, including mise en place, stock rotation (FIFO/FEFO), receiving deliveries, and stock monitoring.
Who We’re Looking For:
Minimum 2 years of experience as a Demi Chef de Partie, Commis Chef, or similar role in restaurants, hotels, or resorts.
Knowledge of kitchen operations, food preparation techniques, and food safety standards (HACCP); experience in charcoal grilling or Western cuisine is an advantage.
Strong teamwork and communication skills, with the ability to work effectively in a fast-paced kitchen.
Hands-on, proactive, and responsible, with a strong attention to detail and quality.
Willing to work flexible shifts, weekends, and public holidays; basic English communication skills are preferred.
Willing to work flexible shifts, weekends, and public holidays.
Basic English communication skills are preferred.
Steward - IDR. 3.792.000
What You Will Do:
Clean, wash, sanitize, and store all kitchen utensils, cookware, tableware, and equipment according to company standards.
Maintain cleanliness and hygiene across the kitchen, dishwashing area, storage rooms, waste disposal areas, and other back-of-house facilities.
Support kitchen operations by ensuring clean utensils and equipment are always available and assisting with opening and closing cleaning procedures.
Follow food safety, hygiene, sanitation, and HACCP standards, while reporting any damaged equipment or safety hazards promptly.
Perform any other duties assigned by the Chef de Partie and Sous Chef
Who We’re Looking For:
Minimum 1 year of experience as a Steward, Kitchen Steward, or similar role in restaurants, hotels, resorts, or hospitality establishments.
Basic knowledge of food safety, hygiene, sanitation, and HACCP standards; experience in casual dining or fast-paced kitchens is an advantage.
Strong attention to cleanliness, organization, and detail, with a commitment to maintaining high sanitation standards.
Responsible, disciplined, and able to work independently as well as collaboratively in a team environment.
Willing to work flexible shifts, weekends, and public holidays; basic English communication skills are preferred.
Food & Beverage Service Department
Restaurant Supervisor - Up to IDR. 5.500.000
What You Will Do:
Support the Venue Manager in overseeing daily restaurant operations and ensuring smooth opening, closing, and service execution.
Lead the front-of-house team to deliver exceptional guest experiences while maintaining service, grooming, and operational standards.
Handle guest feedback and service recovery, ensuring customer satisfaction and efficient resolution of issues.
Coordinate with the kitchen and restaurant team to ensure seamless service, quality food delivery, and operational efficiency.
Support pre-opening activities, staff scheduling, SOP implementation, training, and ensure compliance with food safety and company standards.
Who We’re Looking For:
Minimum 2–3 years of experience as a Restaurant Supervisor, Team Leader, or similar leadership role in the hospitality industry.
Strong knowledge of restaurant operations, service flow, POS systems, cash handling, and daily operational reporting.
Previous pre-opening experience and experience leading front-of-house teams are highly preferred.
Excellent leadership, communication, and problem-solving skills, with the ability to make decisions in a fast-paced environment.
Proficient in spoken and written English, with a passion for delivering outstanding guest experiences.
Server - IDR. 3.792.000
What You Will Do:
Deliver excellent customer service by welcoming guests, presenting menus, taking orders, and ensuring a memorable dining experience.
Serve food and beverages accurately and efficiently while maintaining company standards for quality and presentation.
Coordinate with the kitchen and service team to ensure smooth restaurant operations and timely service.
Maintain cleanliness and organization of dining areas, service stations, and complete opening and closing duties according to SOPs.
Follow food safety, hygiene, and service standards, process guest payments accurately, and support sales through suggestive selling.
Who We’re Looking For:
Minimum 1 year of experience as a Server, Waiter/Waitress, or similar role in restaurants, cafés, hotels, or hospitality establishments.
Passionate about hospitality with excellent customer service, communication, and interpersonal skills.
Friendly, energetic, and professional, with the ability to thrive in a fast-paced environment.
Good teamwork and problem-solving skills, with basic knowledge of food and beverage service; experience with POS systems is an advantage.
Willing to work flexible shifts, weekends, and public holidays; good verbal and written English communication skills are preferred.
What We Offer:
Competitive salary (negotiable based on qualifications)
Religious Holiday Allowance (THR)
BPJS Health & Employment Coverage
Meal Allowance
Service Charge