job description
Join The Vikings Group, a leader in premium hospitality, as our Sous Chef in Baliâwhere culinary excellence meets tropical paradise. This is your opportunity to lead a dynamic kitchen team in one of Indonesiaâs most vibrant destinations, ensuring world-class dining experiences while upholding the highest standards of food quality, safety, and innovation.
As the right hand to our Executive Chef, youâll play a pivotal role in overseeing daily kitchen operations, from menu execution to staff training and inventory management. Baliâs thriving tourism industry demands creativity, precision, and adaptabilityâqualities youâll bring to the table as you collaborate with our talented team to deliver unforgettable gastronomic experiences to international guests.
In this role, youâll thrive in a fast-paced environment where your passion for culinary arts and leadership skills will shine. Whether refining recipes, maintaining hygiene standards, or mentoring junior chefs, your expertise will directly impact our reputation for excellence. If youâre ready to elevate your career in a breathtaking setting with a company that values innovation and teamwork, weâd love to hear from you.
Why The Vikings Group?
- Work in a stunning, high-energy location with a diverse international clientele.
- Competitive salary, performance bonuses, and professional growth opportunities.
- Be part of a brand synonymous with luxury and exceptional service.
- Collaborate with a team of passionate culinary professionals in state-of-the-art kitchens.
Responsibility
- Assist the Executive Chef in planning, organizing, and supervising all kitchen operations to ensure seamless service.
- Oversee food preparation, presentation, and consistency across all dishes, adhering to brand standards and guest expectations.
- Manage kitchen staff, including scheduling, training, and performance evaluations to foster a high-performing team.
- Monitor inventory levels, order supplies, and minimize waste through efficient cost-control measures.
- Ensure strict compliance with food safety, sanitation, and hygiene regulations (HACCP, local health codes).
- Collaborate with the F&B team to develop seasonal menus, specials, and innovative culinary concepts.
- Handle guest feedback professionally, resolving any kitchen-related issues promptly and diplomatically.
- Conduct regular kitchen audits to maintain equipment, cleanliness, and operational efficiency.
Qualifications
- Minimum 3â5 years of experience as a Sous Chef or similar role in a high-volume, upscale restaurant or hotel.
- Diploma or degree in Culinary Arts, Hospitality Management, or equivalent professional training.
- Proven expertise in international cuisines, with a strong focus on presentation and flavor profiles.
- In-depth knowledge of food safety standards (HACCP, ISO 22000) and kitchen hygiene practices.
- Exceptional leadership skills with the ability to motivate, train, and mentor kitchen staff.
- Strong organizational and multitasking abilities to thrive in a fast-paced environment.
- Proficiency in kitchen management software (e.g., POS systems, inventory tools) is a plus.
- Fluency in English; additional languages (Bahasa Indonesia, Mandarin, etc.) are advantageous.