job description
Join Anugerah Alam Berastagi as a Sous Chef and take the lead in managing our kitchen operations in Bali’s most vibrant culinary destinations. This is a unique opportunity to work in a dynamic environment, where your culinary expertise will shape exceptional dining experiences for our guests. You will oversee daily kitchen activities, mentor junior staff, and ensure the highest standards of food quality and presentation. If you are passionate about gastronomy and thrive in a fast-paced setting, we invite you to apply and grow with us.
Our ideal candidate is a creative and detail-oriented professional with a strong background in Indonesian and international cuisines. You will collaborate closely with the Executive Chef to develop innovative menus, maintain food safety standards, and optimize kitchen workflows. This role offers competitive compensation, opportunities for career advancement, and the chance to work in some of Bali’s most sought-after locations.
Responsibility
- Oversee daily kitchen operations, including food preparation, cooking, and plating.
- Assist the Executive Chef in menu planning, recipe development, and cost control.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Train, mentor, and supervise junior kitchen staff to maintain high performance.
- Monitor inventory levels and coordinate with suppliers to ensure timely deliveries.
- Maintain a clean, organized, and efficient kitchen environment.
- Handle guest feedback and resolve any kitchen-related issues promptly.
- Collaborate with the front-of-house team to ensure seamless service.
Qualifications
- Minimum of 3 years of experience as a Sous Chef or in a similar role.
- Culinary degree or certification from a recognized institution.
- Strong knowledge of Indonesian and international cuisines.
- Excellent leadership, communication, and teamwork skills.
- Ability to work under pressure in a fast-paced environment.
- Familiarity with food safety regulations and HACCP standards.
- Creative mindset with a passion for culinary innovation.
- Flexibility to work evenings, weekends, and holidays as required.