job description
Join Wyndham Hotels & Resorts in the heart of Baliâs most vibrant destinationsâCanggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badungâas a Junior Sous Chef and take the next step in your culinary career. This is a unique opportunity to work in a dynamic, fast-paced kitchen environment while contributing to the creation of exceptional dining experiences for our international guests.
As a Junior Sous Chef, you will play a pivotal role in supporting the Head Chef and Sous Chef in daily kitchen operations, ensuring the highest standards of food preparation, presentation, and quality control. Youâll collaborate with a talented team to deliver innovative and delicious dishes that reflect both local flavors and global culinary trends.
Wyndham Hotels & Resorts is a globally recognized leader in hospitality, offering unparalleled career growth, competitive compensation, and the chance to work in some of the worldâs most breathtaking locations. If youâre passionate about cuisine, thrive under pressure, and are eager to develop your leadership skills, we want to hear from you!
Responsibility
- Assist the Sous Chef and Head Chef in daily kitchen operations, including food preparation, cooking, and plating.
- Ensure consistent quality and presentation of all dishes in accordance with Wyndhamâs standards and recipes.
- Monitor and maintain inventory levels, including ordering supplies and minimizing food waste.
- Supervise and mentor junior kitchen staff, providing guidance on techniques, hygiene, and efficiency.
- Adhere to strict food safety, sanitation, and HACCP standards at all times.
- Collaborate with the culinary team to develop seasonal menus and special promotions.
- Manage kitchen workflow during peak service hours to ensure timely and accurate order fulfillment.
- Participate in staff training and performance evaluations to uphold a high-performing team.
Qualifications
- Minimum 2-3 years of experience in a professional kitchen, preferably in a hotel or resort setting.
- Culinary degree or certification from a recognized institution is a plus.
- Strong knowledge of international cuisines, cooking techniques, and kitchen equipment.
- Proven ability to work in a high-pressure environment while maintaining composure and attention to detail.
- Excellent leadership, communication, and teamwork skills.
- Familiarity with food cost control, inventory management, and HACCP principles.
- Flexibility to work shifts, including evenings, weekends, and holidays.
- Fluency in English; additional languages (e.g., Indonesian, Mandarin) are advantageous.