job description
Join Tung Lok Millennium, a renowned name in luxury dining, as our next Sous Chef in the breathtaking island of Bali! We are seeking a passionate, skilled, and dynamic culinary professional to lead our kitchen teams across our premium locations in Canggu, Ubud, Seminyak, Jimbaran, Nusa Dua, Kuta, and Badung. This is your chance to work in one of the worldâs most vibrant hospitality hubs while elevating your career in a fast-paced, high-end environment.
As a key member of our culinary leadership team, you will play a pivotal role in ensuring seamless kitchen operations, maintaining the highest standards of food quality, and mentoring our talented kitchen staff. Youâll collaborate closely with our Executive Chef to innovate menus, optimize workflows, and deliver unforgettable dining experiences to our guests. Whether youâre refining classic techniques or experimenting with modern culinary trends, this role offers the perfect blend of creativity, leadership, and professional growth.
Baliâs thriving food scene, combined with Tung Lok Millenniumâs reputation for excellence, makes this an unparalleled opportunity for a Sous Chef looking to make their mark in the hospitality industry. Enjoy a competitive salary, a supportive work culture, and the chance to live and work in one of the most sought-after destinations in the world. If youâre ready to take your culinary career to the next level, weâd love to hear from you!
Note: Relocation assistance and visa sponsorship may be available for qualified candidates.
Responsibility
- Assist the Executive Chef in overseeing daily kitchen operations, ensuring efficiency, consistency, and adherence to Tung Lok Millenniumâs high standards.
- Lead, train, and mentor kitchen staff, fostering a collaborative and high-performance work environment.
- Monitor food preparation, plating, and presentation to guarantee exceptional quality and guest satisfaction.
- Collaborate with the culinary team to develop and refine menus, incorporating seasonal ingredients and innovative techniques.
- Manage inventory, control food costs, and minimize waste through effective planning and portion control.
- Ensure compliance with food safety, hygiene, and sanitation regulations at all times.
- Step in as the acting Head Chef during the Executive Chefâs absence, maintaining smooth service and team morale.
- Contribute to special events, promotions, and private dining experiences, showcasing your creativity and leadership.
Qualifications
- Minimum 3-5 years of experience as a Sous Chef or in a similar leadership role, preferably in a high-volume or luxury dining environment.
- Diploma or degree in Culinary Arts, Hospitality Management, or equivalent professional experience.
- Strong knowledge of international cuisines, cooking techniques, and food trends.
- Proven ability to manage kitchen staff, delegate tasks, and maintain a positive team dynamic.
- Excellent organizational skills, with the ability to multitask and thrive under pressure.
- Familiarity with food cost control, inventory management, and kitchen budgeting.
- Certification in food safety and hygiene (e.g., HACCP, ServSafe) is highly desirable.
- Passion for culinary innovation, attention to detail, and a commitment to excellence.