job description
Join Erajaya as an Assistant Manager - Sous Chef and take your culinary career to the next level in the vibrant hospitality scene of Bali! We are seeking a passionate and experienced Sous Chef with expertise in Asian cuisine to lead our kitchen team in delivering exceptional dining experiences.
As part of our Food & Beverage (F&B) Talent Pool, you will play a key role in menu development, kitchen operations, and maintaining the highest standards of food quality and presentation. This is a fantastic opportunity for a senior kitchen professional to showcase their skills in a dynamic and fast-paced environment.
If you have a deep understanding of Asian cooking techniques, a creative approach to recipe development, and a proven track record in kitchen leadership, we want to hear from you! Enjoy the unique work-life balance that Bali offers while advancing your career with a leading company in the hospitality industry.
Responsibility
- Assist the Head Chef in overseeing daily kitchen operations, ensuring smooth workflow and high-quality food production.
- Develop and refine Asian-inspired menus, incorporating fresh, local ingredients and innovative cooking techniques.
- Train, mentor, and supervise kitchen staff to maintain consistency in food preparation and presentation.
- Monitor inventory levels, manage food costs, and ensure compliance with hygiene and safety standards.
- Collaborate with the F&B team to create seasonal specials and promotional dishes that align with customer preferences.
- Maintain a clean, organized, and efficient kitchen environment in accordance with health and safety regulations.
- Assist in budgeting, forecasting, and cost control measures to optimize kitchen profitability.
- Stay updated on culinary trends and incorporate new ideas to enhance the dining experience.
Qualifications
- Minimum 3-5 years of experience as a Sous Chef or senior kitchen professional, preferably in Asian cuisine.
- Strong knowledge of Asian cooking techniques, recipes, and ingredients with a focus on authenticity and flavor.
- Proven leadership skills with the ability to manage and motivate a diverse kitchen team.
- Excellent organizational and time-management skills to handle high-volume service periods.
- Creative mindset with a passion for developing new dishes and improving existing recipes.
- Familiarity with HACCP, food safety, and sanitation standards.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Fluent in English; knowledge of Indonesian (Bahasa) is a plus.