job description
Join Dusit International as an Executive Sous Chef in the heart of Bali and elevate your culinary career in one of the worldâs most sought-after luxury hospitality destinations. This is a rare opportunity to work alongside a seasoned Executive Chef, leading a dynamic kitchen team in delivering exceptional dining experiences that reflect Dusitâs renowned standards of excellence.
In this pivotal role, you will oversee the preparation, presentation, and quality of all dishes served across our premium outlets, ensuring consistency with our brandâs gourmet reputation. Your leadership will inspire creativity, efficiency, and a passion for culinary innovation while maintaining the highest hygiene and operational standards. Baliâs vibrant food scene and Dusitâs global prestige provide the perfect platform for a chef ready to make their mark in an international setting.
Whether youâre crafting bespoke menus for discerning guests or mentoring the next generation of chefs, this position offers unparalleled growth in a breathtaking tropical paradise. If you thrive in fast-paced, high-end environments and are committed to culinary excellence, we invite you to bring your expertise to our world-class team.
Responsibility
- Supervise and coordinate all kitchen operations under the direction of the Executive Chef, ensuring seamless service and exceptional food quality.
- Develop and refine menus in alignment with seasonal ingredients, local flavors, and Dusitâs culinary standards.
- Conduct regular quality checks on all dishes, adjusting flavors, presentation, and portion sizes to meet five-star expectations.
- Lead, train, and mentor kitchen staff, fostering a culture of professionalism, teamwork, and continuous improvement.
- Manage inventory, food costs, and supplier relationships to optimize efficiency without compromising quality.
- Enforce strict hygiene, safety, and sanitation protocols in compliance with international food safety regulations.
- Collaborate with the F&B team to plan and execute special events, banquets, and themed dining experiences.
- Stay abreast of global culinary trends and incorporate innovative techniques to enhance guest satisfaction.
Qualifications
- Minimum 5 years of experience as a Sous Chef or similar leadership role in a luxury hotel, resort, or fine-dining restaurant.
- Proven expertise in international cuisines, with a strong preference for candidates with experience in Asian or fusion cuisine.
- Exceptional leadership and communication skills, with the ability to manage diverse teams in a high-pressure environment.
- Certification in culinary arts from a recognized institution (e.g., Le Cordon Bleu, CIA) is highly advantageous.
- In-depth knowledge of HACCP, food safety standards, and cost-control management.
- Creative flair and a passion for menu development, with a portfolio of successful culinary projects.
- Fluency in English; additional languages (e.g., Indonesian, Thai) are a plus.
- Flexibility to work evenings, weekends, and holidays as required by the hospitality industry.