job description
Join Sentral Retailindo Dewata as a Sous Chef and play a pivotal role in delivering exceptional culinary experiences across Bali's most vibrant locations, including Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung. This is your opportunity to lead a dynamic kitchen team, uphold the highest standards of food quality, and contribute to the growth of a renowned hospitality brand.
As a Sous Chef, you will work closely with the Executive Chef to oversee daily kitchen operations, ensuring seamless service and innovative menu execution. Your leadership will inspire the team to maintain excellence in food preparation, presentation, and customer satisfaction. If you are passionate about culinary arts, thrive in fast-paced environments, and are eager to advance your career in Bali's thriving hospitality industry, we invite you to apply.
At Sentral Retailindo Dewata, we value creativity, teamwork, and a commitment to delivering unforgettable dining experiences. Enjoy competitive compensation, professional development opportunities, and the chance to work in some of Bali's most iconic destinations.
Responsibility
- Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, cooking, and plating.
- Supervise and mentor kitchen staff, ensuring adherence to recipes, portion control, and presentation standards.
- Monitor inventory levels, place orders for supplies, and manage food costs to optimize profitability.
- Ensure compliance with food safety, sanitation, and hygiene regulations at all times.
- Collaborate with the culinary team to develop and refine menus, incorporating seasonal ingredients and local flavors.
- Maintain a clean, organized, and efficient kitchen environment to support smooth service.
- Handle customer feedback and resolve any kitchen-related issues promptly and professionally.
- Support sales growth by delivering high-quality dishes that exceed guest expectations.
Qualifications
- Minimum of 3 years of experience in a similar role within the hospitality or culinary industry.
- Proven leadership skills with the ability to manage and motivate a diverse kitchen team.
- Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques.
- Excellent communication and interpersonal skills to collaborate with staff and management.
- Creative mindset with a passion for developing innovative and high-quality dishes.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Flexibility to work evenings, weekends, and holidays as required by the business.
- Fluency in English; knowledge of Indonesian or other languages is a plus.