job description
Join PT. Tangan Kita Berkarya as a Sous Chef and be part of a dynamic culinary team in the heart of Bali's vibrant hospitality scene. This is an exceptional opportunity for a passionate and skilled culinary professional to contribute to creating unforgettable dining experiences in some of Bali's most prestigious locations, including Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
As a Sous Chef, you will play a pivotal role in supporting the Head Chef in managing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will have the chance to work in a fast-paced, creative environment where innovation and excellence are celebrated. This role offers a competitive salary, opportunities for career growth, and the chance to work in some of Bali's most beautiful and culturally rich settings.
If you are a motivated and experienced culinary professional looking to take the next step in your career, we invite you to apply and become part of our team.
Responsibility
- Assist the Head Chef in managing daily kitchen operations, including food preparation, cooking, and plating.
- Ensure all dishes are prepared to the highest standards of quality, presentation, and taste.
- Supervise and train kitchen staff, providing guidance and support to ensure a cohesive and efficient team.
- Monitor inventory levels and assist in ordering supplies to maintain adequate stock.
- Maintain a clean and organized kitchen, adhering to all health and safety regulations.
- Develop and implement new menu items in collaboration with the Head Chef.
- Ensure timely and efficient service during peak hours.
- Handle customer feedback and resolve any issues related to food quality or service.
Qualifications
- Proven experience as a Sous Chef or similar role in a high-volume kitchen.
- Strong culinary skills with a deep understanding of various cooking techniques and cuisines.
- Excellent leadership and communication skills.
- Ability to work under pressure and manage multiple tasks efficiently.
- Knowledge of food safety and hygiene regulations.
- Creative mindset with a passion for developing new dishes.
- Flexibility to work in shifts, including evenings, weekends, and holidays.
- Fluency in English is preferred.