job description
Join Flamingo Hotel By The Beach as a Junior Sous Chef / Sous Chef and take the next step in your culinary career in the vibrant hospitality industry of Bali. This is a unique opportunity to work in a dynamic, supportive environment where creativity and passion for food are celebrated. You will collaborate with a talented team to deliver exceptional dining experiences, refine your culinary skills, and grow within a renowned hotel brand.
Our hotel is committed to fostering talent and providing a platform for professional development. Whether you're an aspiring Junior Sous Chef or an experienced Sous Chef, you'll find a rewarding role that challenges and inspires you. Enjoy the beauty of Bali while building a successful career in hospitality.
Responsibility
- Assist the Head Chef in menu planning, preparation, and execution of high-quality dishes.
- Supervise and mentor junior kitchen staff, ensuring adherence to food safety and hygiene standards.
- Manage inventory, order supplies, and maintain cost control to optimize kitchen operations.
- Ensure consistency in food presentation and taste across all hotel dining outlets.
- Collaborate with the F&B team to create seasonal and themed menus that align with guest preferences.
- Monitor kitchen workflow to maintain efficiency during peak service hours.
- Conduct regular quality checks on ingredients and finished dishes.
- Participate in staff training and development programs to enhance team performance.
Qualifications
- Diploma or degree in Culinary Arts, Hospitality, or a related field.
- Minimum of 2-3 years of experience in a similar role within a hotel or fine-dining restaurant.
- Strong knowledge of international cuisines and modern culinary techniques.
- Excellent leadership and communication skills to manage a diverse kitchen team.
- Ability to work under pressure in a fast-paced environment while maintaining high standards.
- Certification in food safety and hygiene (e.g., HACCP) is a plus.
- Creative mindset with a passion for innovation in food presentation and flavors.
- Flexibility to work shifts, including weekends and holidays.