job description
Join PT Panna Berkat Mandiri as a Corporate Sous Chef and take the lead in crafting exceptional culinary experiences in Bali’s thriving hospitality scene. This is your opportunity to blend creativity with leadership, overseeing a dynamic kitchen team while delivering world-class dishes that elevate our brand.
Based in the heart of Denpasar, Badung, you’ll work in a fast-paced, high-end environment where innovation and precision are key. We offer a competitive salary (IDR 12M–15M/month), comprehensive health insurance, and continuous career development to help you grow as a culinary leader.
If you’re a passionate, detail-oriented chef with a flair for team management and menu development, we want to hear from you. Apply today and become part of a team that values excellence, creativity, and professional growth in one of the world’s most vibrant culinary destinations.
Responsibility
- Lead and mentor a team of chefs and kitchen staff to ensure smooth daily operations and high standards of food quality.
- Develop and refine menus in collaboration with the Executive Chef, incorporating seasonal ingredients and innovative culinary trends.
- Oversee food preparation, plating, and presentation to maintain consistency with brand standards and guest expectations.
- Manage kitchen inventory, including ordering supplies, controlling costs, and minimizing waste without compromising quality.
- Enforce strict hygiene, safety, and sanitation protocols in compliance with local and international food safety regulations.
- Coordinate with front-of-house teams to ensure seamless service and exceptional guest experiences.
- Train and upskill kitchen staff, fostering a culture of continuous learning and professional development.
- Participate in strategic planning for events, banquets, and special culinary projects to enhance the company’s reputation.
Qualifications
- Minimum 5 years of experience in a Sous Chef or Senior Chef de Partie role within high-end hotels, resorts, or fine-dining restaurants.
- Proven expertise in Indonesian, Asian, and international cuisines, with a creative approach to menu development.
- Strong leadership and team management skills, with the ability to inspire and motivate a diverse kitchen team.
- Excellent knowledge of food safety, HACCP, and hygiene standards with relevant certifications (e.g., ServSafe).
- Degree or diploma in Culinary Arts, Hospitality Management, or a related field from a recognized institution.
- Fluency in English (written and spoken); proficiency in Bahasa Indonesia is a plus.
- Ability to work under pressure in a fast-paced environment, with exceptional organizational and time-management skills.
- Passion for sustainability and locally sourced ingredients, with experience in cost-effective kitchen operations.