job description
Join Accor, a global leader in hospitality, as a Junior Sous Chef in the vibrant heart of Kuta, Bali. This is your opportunity to elevate your culinary career in one of the world’s most sought-after tourist destinations, where innovation meets tradition in a dynamic kitchen environment.
As a Junior Sous Chef, you will play a pivotal role in crafting exquisite menus, maintaining the highest standards of food quality, and leading a passionate team to deliver unforgettable dining experiences. You’ll collaborate with our executive chefs to develop creative recipes, ensure consistency in food preparation, and uphold Accor’s reputation for excellence in hospitality.
Bali’s thriving culinary scene offers endless inspiration, from local Indonesian flavors to international gourmet trends. Whether you’re refining your skills in a luxury resort or a boutique hotel, this role provides the perfect platform to grow your expertise while enjoying the island’s stunning landscapes and rich culture.
If you’re a driven culinary professional with a passion for leadership and a commitment to culinary excellence, we invite you to apply and take the next step in your career with Accor.
Responsibility
- Assist the Executive Chef and Sous Chef in designing and updating menus that align with seasonal ingredients and guest preferences.
- Oversee daily kitchen operations, ensuring all dishes meet Accor’s high standards of quality, presentation, and taste.
- Train, mentor, and supervise junior kitchen staff, fostering a collaborative and efficient work environment.
- Monitor inventory levels, place orders with suppliers, and manage food costs to maintain budgetary goals.
- Enforce strict hygiene and food safety protocols in compliance with local and international regulations.
- Develop and standardize recipes to ensure consistency across all outlets.
- Collaborate with the F&B team to plan and execute special events, banquets, and themed dining experiences.
- Stay updated on culinary trends and incorporate innovative techniques into the kitchen’s repertoire.
Qualifications
- Minimum of 3 years of experience in a professional kitchen, with at least 1 year in a supervisory or junior management role.
- Culinary degree or certification from a recognized institution (e.g., culinary school, hospitality academy).
- Proven expertise in a variety of cuisines, with a strong foundation in international and Indonesian dishes.
- Exceptional leadership and communication skills to manage and motivate a diverse team.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Knowledge of HACCP, food safety, and sanitation standards.
- Creativity and passion for culinary arts, with a willingness to experiment with new flavors and techniques.
- Fluency in English; proficiency in Indonesian (Bahasa) is a plus.