Bali This Week Monday 32

Bali Deports American Woman Over Sexual Retreat Sessions

September 22, 2025

It’s Monday. Here is your brief for the week.

Buy 1 Get 1 Free Selected Cocktail, 2–6PM, daily @ Kilo Kitchen Bali - Seminyak

10% off all food in the menu, 3–6PM, daily @ Kasava Resto & Bar Seminyak

Pizza + Singaraja Beer Bucker For 200k, 7AM–11PM, Monday @ Green Spot Cafe

Ladies Night: Free Drinks for Ladies, 8–10PM, Monday @ Little Havana

Bali Hai Premium Beer Bucker of 4 Bottles Only 240K, 11AM–5PM, daily @ TUJU Tropic Club & Lounge Ubud

Buy 1 Main Course + 1 Signature Cocktail 250K net , 7AM–11PM, daily @ Ankhusa Restaurant

Open for local & expat candidates.
Bachelor’s Degree in Enology, Hospitality, Food & Beverage Management, or a related field.
Advanced wine certifications such as WSET Level 3/4 or Court of Master Sommeliers (strongly preferred).
Minimum 3–5 years of experience as a Sommelier, Wine Educator, or in a similar role within a wine producing company or fine dining establishment.
Strong sensory evaluation skills and in-depth knowledge of varietals, winemaking processes, and global wine markets.
Excellent communication and presentation skills, with the ability to engage and educate both internal teams and external clients.
Proven ability to combine technical production knowledge with customer-facing storytelling and sales strategies.
Fluent in English, proficiency in Bahasa Indonesia or other local languages is an advantage.

Benefits

Open for expat candidates.
Minimum 15–20 years of progressive culinary experience, including at least five years in a senior leadership role as an Executive Chef.
Proven track record managing high-volume kitchens in 5-star or luxury hospitality environments, including pre-opening experience.
Previous work experience in Asia or Australia is highly preferred.
Demonstrated PR and networking skills with a loyal, professional track record.
Proficiency in a wide range of international cuisines, blending traditional and contemporary techniques.
Extensive fine dining or high-end hospitality background with innovative menu development and presentation.
Strong focus on locally sourced ingredients, sustainability, and modern dining expectations.
Control food costs, budgeting, and inventory to drive profitability.