job description
Join a dynamic culinary team in the heart of Bali’s vibrant hospitality scene! As a Junior Sous Chef, you’ll play a pivotal role in delivering exceptional dining experiences by overseeing your assigned kitchen section. Your expertise will ensure that every dish served is flavorful, visually stunning, and aligned with our commitment to profitability and guest satisfaction.
This is a unique opportunity to grow your career in a fast-paced, internationally inspired kitchen while contributing to a menu that blends local ingredients with global culinary trends. If you’re passionate about food, leadership, and innovation, we’d love to hear from you!
Bali’s thriving tourism industry offers unparalleled exposure to diverse cuisines, high-end resorts, and a collaborative work environment. Whether you’re refining your skills or aiming for a Sous Chef role, this position provides the perfect platform to shine.
Responsibility
- Oversee daily operations of your assigned kitchen section, ensuring consistency in taste, presentation, and quality.
- Collaborate with the Head Chef to develop and refine menu items that align with seasonal ingredients and guest preferences.
- Monitor food costs, portion control, and inventory to maximize profitability while minimizing waste.
- Train, mentor, and supervise junior kitchen staff, fostering a culture of excellence and teamwork.
- Maintain strict adherence to food safety, hygiene, and HACCP standards in all kitchen activities.
- Assist in planning and executing special events, banquets, or themed dining experiences.
- Liaise with front-of-house teams to ensure seamless service and address any guest feedback promptly.
- Innovate with new recipes, techniques, and plating styles to keep the menu fresh and exciting.
Qualifications
- Minimum 2-3 years of experience in a professional kitchen, with at least 1 year in a supervisory or sous chef role.
- Culinary degree or certification from a recognized institution (e.g., Le Cordon Bleu, local culinary schools).
- Strong knowledge of international cuisines, with a passion for Southeast Asian or fusion dishes a plus.
- Proven ability to work in high-pressure environments while maintaining composure and attention to detail.
- Excellent leadership, communication, and problem-solving skills.
- Familiarity with food cost management and inventory control systems.
- Flexibility to work evenings, weekends, and holidays as required by the hospitality industry.
- Fluency in English; knowledge of Indonesian or other languages is advantageous.