job description
Join Ismaya Group, a leading name in Indonesia’s hospitality and culinary industry, as an Assistant Kitchen Manager (Sous Chef) in the vibrant heart of Bali. This is a unique opportunity to elevate your culinary career while contributing to world-class dining experiences in one of Southeast Asia’s most sought-after destinations.
As the Sous Chef, you will play a pivotal role in supporting the Head Chef in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and service. You will lead a dynamic team, foster creativity in menu development, and maintain seamless coordination between the kitchen and front-of-house staff. Bali’s thriving tourism and gastronomy scene offers an exciting environment to refine your leadership and culinary expertise.
If you are passionate about culinary excellence, thrive in fast-paced settings, and aspire to grow within a prestigious hospitality group, this role is your gateway to professional and personal development in paradise.
Responsibility
- Assist the Head Chef in planning, organizing, and directing kitchen operations to ensure smooth and efficient service.
- Supervise and mentor kitchen staff, including chefs, cooks, and support personnel, to maintain high performance and teamwork.
- Ensure consistent food quality, presentation, and adherence to recipes and portion control standards.
- Collaborate with the culinary team to develop innovative and seasonal menus that align with guest expectations and brand identity.
- Monitor inventory levels, place orders with suppliers, and manage food costs to optimize budget efficiency.
- Enforce strict hygiene, safety, and sanitation standards in compliance with local regulations and company policies.
- Coordinate with the front-of-house team to ensure seamless service and timely delivery of dishes.
- Participate in staff training, performance evaluations, and disciplinary actions as needed.
Qualifications
- Minimum 3-5 years of experience in a professional kitchen, with at least 2 years in a supervisory or sous chef role.
- Culinary degree or certification from a recognized institution is a plus.
- Proven expertise in international and local Indonesian cuisine, with a passion for creativity and innovation.
- Strong leadership, communication, and interpersonal skills to manage and motivate a diverse team.
- Ability to work under pressure, multitask, and adapt to changing priorities in a fast-paced environment.
- Excellent organizational and time-management skills to meet deadlines and maintain operational efficiency.
- Knowledge of food safety, HACCP standards, and cost-control principles.
- Fluency in English; proficiency in Indonesian is advantageous.