job description
Join The Feast Dining Group as a Sous Chef and play a pivotal role in delivering exceptional culinary experiences across our prestigious locations in Bali. This is a unique opportunity to work in a dynamic, fast-paced environment where creativity and leadership are valued. You will support the Head Chef in overseeing kitchen operations, ensuring the highest standards of food quality, hygiene, and team performance. If you are passionate about gastronomy and thrive in a collaborative setting, we invite you to be part of our culinary journey.
As a Sous Chef, you will be at the heart of our kitchen, contributing to menu development, staff training, and inventory management. Your expertise will help maintain our reputation for excellence while fostering a positive and productive work environment. This role offers competitive compensation, opportunities for career growth, and the chance to work in some of Bali’s most vibrant dining destinations.
Responsibility
- Assist the Head Chef in planning and executing daily kitchen operations, ensuring smooth service during peak hours.
- Supervise and mentor kitchen staff, providing training and guidance to maintain high culinary standards.
- Ensure consistent food quality by monitoring preparation, cooking, and presentation in alignment with established recipes and standards.
- Uphold strict hygiene and sanitation protocols to comply with food safety regulations and company policies.
- Manage inventory levels, place orders for supplies, and minimize waste to optimize cost efficiency.
- Collaborate with the Head Chef to develop innovative menu items and seasonal specials that reflect local flavors and trends.
- Oversee the maintenance and organization of kitchen equipment and workstations to ensure a safe and efficient workflow.
- Step in for the Head Chef in their absence, taking full responsibility for kitchen operations and team leadership.
Qualifications
- Proven experience as a Sous Chef or similar role in a high-volume restaurant or hotel setting.
- Culinary degree or certification from a recognized institution is preferred.
- Strong leadership skills with the ability to motivate and manage a diverse kitchen team.
- In-depth knowledge of food safety regulations, hygiene practices, and HACCP standards.
- Excellent organizational and time-management skills to handle multiple tasks in a fast-paced environment.
- Creative mindset with a passion for developing new dishes and enhancing existing menus.
- Ability to work flexible hours, including evenings, weekends, and holidays, as required by the hospitality industry.
- Fluency in English; knowledge of Bahasa Indonesia or other languages is a plus.