job description
Join The Kasturi Resort Cherating as a Sous Chef and play a pivotal role in delivering exceptional culinary experiences in our vibrant kitchen. This is a unique opportunity for a passionate and skilled culinary professional to lead, innovate, and maintain the highest standards of food quality, hygiene, and operational efficiency. If you thrive in a fast-paced environment and are eager to contribute to a world-class hospitality team, we want to hear from you!
As a Sous Chef, you will work closely with the Executive Chef to oversee daily kitchen operations, mentor junior staff, and ensure that every dish meets our exacting standards. Your leadership will be key in maintaining cost control, optimizing workflows, and upholding the resort’s reputation for excellence. Located in the heart of Bali’s most sought-after destinations, this role offers a dynamic work environment surrounded by breathtaking landscapes and a rich culinary culture.
We offer a competitive salary, opportunities for professional growth, and the chance to be part of a team that values creativity, collaboration, and dedication. If you are ready to take the next step in your culinary career, apply today!
Responsibility
- Assist the Executive Chef in managing daily kitchen operations, including food preparation, cooking, and plating.
- Ensure all dishes meet the resort’s high standards of quality, presentation, and taste.
- Supervise and mentor kitchen staff, fostering a positive and productive work environment.
- Monitor and maintain hygiene and safety standards in compliance with local regulations.
- Oversee inventory management, including ordering supplies and minimizing waste to control costs.
- Develop and implement new menu items in collaboration with the Executive Chef.
- Coordinate with other departments to ensure seamless service during events and peak periods.
- Conduct regular training sessions to enhance the skills and knowledge of kitchen staff.
Qualifications
- Minimum of 3 years of experience in a similar role within a high-volume kitchen or resort setting.
- Culinary degree or equivalent certification from a recognized institution.
- Strong leadership skills with the ability to motivate and manage a diverse team.
- In-depth knowledge of food safety regulations and best practices.
- Excellent organizational and time-management skills to handle multiple tasks efficiently.
- Creative mindset with a passion for developing innovative and high-quality dishes.
- Ability to work under pressure in a fast-paced environment while maintaining composure.
- Fluency in English; additional languages are a plus.