job description
At DRIM Korean Steakhouse, we don’t just serve food—we deliver an unforgettable culinary experience, where tradition meets innovation. As a Junior Sous Chef or Sous Chef, you’ll play a pivotal role in crafting dishes that embody time-honored expertise, precision, and passion for Korean cuisine.
Join our team of culinary experts in Bali’s most vibrant locations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung—and contribute to a dining experience that elevates every meal into a masterpiece. Whether you’re refining your skills as a Junior Sous Chef or leading with confidence as a Sous Chef, you’ll work in a dynamic, high-energy kitchen where creativity and teamwork thrive.
We offer a competitive salary ($3,400–$4,200/month), professional growth opportunities, and the chance to be part of a brand that redefines luxury Korean dining in Bali. If you’re passionate about authentic flavors, leadership, and culinary excellence, we want to hear from you!
Responsibility
- Assist the Head Chef in menu development, recipe testing, and plating to ensure consistency with DRIM’s signature Korean flavors.
- Oversee daily kitchen operations, including prep work, cooking, and quality control for all dishes.
- Train and mentor junior kitchen staff, fostering a culture of excellence and teamwork.
- Maintain high standards of hygiene, food safety, and HACCP compliance in alignment with international culinary best practices.
- Manage inventory and supplier relations, ensuring fresh, premium ingredients are always available.
- Collaborate with the front-of-house team to enhance guest experiences through seamless service and presentation.
- Innovate and refine specialty dishes, incorporating seasonal ingredients and modern techniques.
- Support cost control measures without compromising on quality or taste.
Qualifications
- 3+ years of experience in a professional kitchen, with at least 1 year in a leadership role (Junior Sous Chef/Sous Chef).
- Deep knowledge of Korean cuisine, techniques, and ingredients (experience with premium steakhouses is a plus).
- Proven ability to lead a team, delegate tasks, and work under pressure in a fast-paced environment.
- Certification in food safety and hygiene (e.g., HACCP, ServSafe) is highly preferred.
- Strong organizational and time-management skills to handle multiple priorities efficiently.
- Creative mindset with a passion for culinary innovation and attention to detail.
- Excellent communication and interpersonal skills to collaborate with cross-functional teams.
- Flexibility to work evenings, weekends, and holidays as required by the restaurant’s schedule.