job description
Join Shelter Indonesia Group as a Sous Chef and play a pivotal role in delivering exceptional culinary experiences in Bali's vibrant hospitality scene. As the second-in-command in our kitchen, you will support the Executive Chef in maintaining high food quality standards, leading a dynamic team, and ensuring seamless kitchen operations. This is a fantastic opportunity for a passionate culinary professional to grow within a renowned hospitality group in one of the world's most sought-after destinations.
Based in Bali, you will work in a fast-paced, creative environment where innovation and excellence are celebrated. Whether you're overseeing daily kitchen activities, training staff, or contributing to menu development, your leadership will directly impact guest satisfaction and operational success.
If you thrive in a collaborative setting and are eager to advance your career in a luxury hospitality brand, we invite you to apply and become part of our culinary journey.
Responsibility
- Assist the Executive Chef in managing daily kitchen operations, ensuring efficiency and adherence to food safety standards.
- Supervise and mentor kitchen staff, fostering a positive and productive work environment.
- Monitor food quality, presentation, and portion control to maintain consistency and guest satisfaction.
- Collaborate with the culinary team to develop and refine menus, incorporating seasonal and local ingredients.
- Oversee inventory management, including ordering supplies and minimizing waste.
- Ensure compliance with health, safety, and sanitation regulations at all times.
- Step in for the Executive Chef in their absence, demonstrating strong leadership and decision-making skills.
- Participate in staff training and development programs to enhance team performance.
Qualifications
- Minimum of 3 years of experience in a similar role within a high-volume kitchen or luxury hospitality setting.
- Culinary degree or equivalent certification from a recognized institution.
- Proven leadership skills with the ability to manage and motivate a diverse team.
- Strong knowledge of food safety, sanitation, and HACCP standards.
- Creative mindset with a passion for innovative cuisine and menu development.
- Excellent communication and organizational skills.
- Ability to work under pressure in a fast-paced environment.
- Fluency in English; knowledge of Indonesian is a plus.