job description
Join The American Club, a premier luxury hospitality brand, as our Sous Chef (Western Cuisine) in the vibrant heart of Canggu, Bali. This is an exceptional opportunity for a passionate culinary professional to lead and inspire a dynamic kitchen team while delivering world-class dining experiences in one of Southeast Asia’s most sought-after destinations.
As the Sous Chef, you will play a pivotal role in overseeing the daily operations of our Western kitchen, ensuring the highest standards of food quality, consistency, and presentation. You will collaborate closely with the Executive Chef to develop innovative menus, maintain cost efficiency, and uphold the club’s reputation for excellence. This role is perfect for a hands-on leader who thrives in a fast-paced environment and is eager to mentor a talented culinary team.
Bali’s thriving hospitality scene offers a unique blend of cultural richness and modern luxury, making it an ideal location for culinary professionals seeking growth and adventure. The American Club provides a supportive work environment, competitive compensation, and opportunities for career advancement in a globally recognized brand.
If you are a creative, detail-oriented chef with a passion for Western cuisine and a commitment to culinary excellence, we invite you to apply and become part of our award-winning team.
Responsibility
- Oversee daily operations of the Western kitchen, ensuring smooth workflow and adherence to food safety and hygiene standards.
- Collaborate with the Executive Chef to design and execute innovative menus that align with the club’s culinary vision and guest expectations.
- Lead, train, and mentor kitchen staff to maintain high performance, consistency, and teamwork.
- Monitor food preparation, plating, and presentation to ensure exceptional quality and guest satisfaction.
- Manage inventory, control food costs, and optimize kitchen efficiency to meet budgetary goals.
- Ensure compliance with all health, safety, and sanitation regulations in the kitchen.
- Assist in coordinating special events, banquets, and private dining experiences with precision and creativity.
- Stay updated on culinary trends and techniques to continuously elevate the dining experience.
Qualifications
- Minimum 5 years of experience in a Western kitchen, with at least 2 years in a Sous Chef or equivalent leadership role.
- Proven expertise in Western cuisine, including classical and contemporary techniques.
- Strong leadership skills with the ability to motivate and develop a culinary team.
- Excellent knowledge of food safety, hygiene, and kitchen management best practices.
- Experience in menu planning, cost control, and inventory management.
- Culinary degree or diploma from a recognized institution is highly desirable.
- Ability to work in a fast-paced, high-pressure environment while maintaining composure and professionalism.
- Fluency in English; additional languages are a plus.