job description
Join the culinary excellence team at The St. Regis Bali Resort, a luxurious 5-star property renowned for its world-class hospitality and breathtaking ocean views. We are seeking a talented and passionate Banquet Sous Chef (Western Cuisine) to lead our banquet food preparation team and deliver exceptional culinary experiences for high-profile events, weddings, and corporate functions.
In this role, you will exhibit your culinary expertise by personally executing tasks while managing a team of skilled chefs to ensure flawless execution of Western banquet menus. You will collaborate closely with the Executive Chef and Banquet Chef to create innovative, high-quality dishes that exceed guest expectations. The ideal candidate will thrive in a fast-paced, high-pressure environment and possess a deep understanding of Western culinary techniques, food safety standards, and presentation aesthetics.
At The St. Regis Bali Resort, we offer a dynamic work environment, opportunities for professional growth, and the chance to work alongside industry-leading professionals. If you are a creative, detail-oriented chef with a passion for excellence, we invite you to be part of our award-winning culinary team.
Why Join Us?
- Competitive salary and benefits package
- Opportunity to work in a world-class luxury resort
- Professional development and career advancement
- Exposure to high-profile events and international clientele
- Access to state-of-the-art kitchen facilities and premium ingredients
Responsibility
- Lead and supervise the banquet food preparation team to ensure timely and high-quality execution of Western banquet menus.
- Collaborate with the Executive Chef and Banquet Chef to develop innovative and seasonal Western cuisine dishes for events.
- Oversee food production, portion control, and presentation to maintain the highest standards of culinary excellence.
- Ensure compliance with food safety, hygiene, and sanitation regulations at all times.
- Manage inventory, order supplies, and minimize food waste through efficient planning and utilization.
- Train and mentor junior chefs and kitchen staff to enhance their culinary skills and knowledge.
- Monitor guest feedback and adjust menus or techniques to continuously improve the dining experience.
- Assist in cost control measures, including budgeting and pricing strategies for banquet menus.
Qualifications
- Diploma or degree in Culinary Arts, Hospitality Management, or a related field.
- Minimum of 5 years of experience as a Sous Chef or similar role, with at least 2 years in banquet operations.
- Strong expertise in Western cuisine, including classical and modern techniques.
- Proven leadership skills with the ability to manage and motivate a team in a high-pressure environment.
- In-depth knowledge of food safety, HACCP, and sanitation standards.
- Excellent organizational and time-management skills to handle multiple events simultaneously.
- Creative mindset with a passion for culinary innovation and presentation.
- Fluency in English; additional languages are a plus.