job description
Join Sodexo, a global leader in quality of life services, and take the next step in your culinary career as a Junior Sous Chef in our dynamic Central Kitchen in Bali. This is more than just a job—it’s an opportunity to contribute to a mission that transforms everyday moments into meaningful experiences. At Sodexo, we believe that great food has the power to bring people together, and we’re looking for passionate culinary professionals to help us deliver excellence.
As part of our team, you’ll work in a fast-paced, collaborative environment where creativity and precision meet. Whether you’re crafting innovative dishes, maintaining high food safety standards, or mentoring junior staff, your role will directly impact the satisfaction of our clients and guests. Bali’s vibrant culinary scene offers the perfect backdrop for you to grow, experiment, and refine your skills while enjoying the island’s unique culture and lifestyle.
If you’re a motivated chef with a keen eye for detail and a desire to make a difference, we’d love to hear from you. Apply today and be part of a company that values your talent and invests in your future.
Responsibility
- Assist the Head Chef in planning, preparing, and executing high-quality dishes for large-scale production in the central kitchen.
- Supervise and mentor junior kitchen staff, ensuring adherence to Sodexo’s culinary standards and hygiene protocols.
- Monitor inventory levels, place orders for ingredients, and manage stock to minimize waste and control costs.
- Ensure compliance with food safety regulations, HACCP standards, and local health codes.
- Collaborate with the culinary team to develop seasonal menus that align with client preferences and dietary requirements.
- Maintain a clean, organized, and efficient kitchen workspace, including equipment maintenance and sanitation.
- Participate in daily pre-service briefings and post-service debriefs to review performance and areas for improvement.
- Support special events and catering requests, delivering exceptional service under tight deadlines.
Qualifications
- Minimum 2-3 years of experience in a professional kitchen, with at least 1 year in a supervisory or sous chef role.
- Culinary diploma or degree from a recognized institution (e.g., hospitality school, culinary academy).
- Strong knowledge of international cuisines, food preparation techniques, and kitchen operations.
- Proven ability to lead and train a team in a high-volume kitchen environment.
- Excellent organizational and time-management skills, with the ability to multitask in a fast-paced setting.
- Familiarity with food cost control, inventory management, and HACCP principles.
- Fluency in English; additional language skills (e.g., Indonesian, French) are a plus.
- Passion for sustainability and reducing food waste in kitchen operations.