job description
Join PERSOL as a Sous Chef for our Central Kitchen in Bali and take the lead in delivering culinary excellence across our premium hospitality operations. This is a unique opportunity to work in one of Southeast Asia’s most vibrant food scenes, contributing to large-scale kitchen operations that serve high-end resorts, restaurants, and events.
In this dynamic role, you will oversee daily kitchen activities, ensuring seamless coordination between teams, maintaining strict quality standards, and driving innovation in menu development. Your leadership will be pivotal in optimizing workflows, reducing waste, and upholding food safety regulations while fostering a culture of creativity and efficiency.
Based in Bali’s most sought-after locations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung—you’ll collaborate with a diverse, international team and have the chance to elevate your career in a fast-paced, rewarding environment.
Responsibility
- Supervise and coordinate daily kitchen operations, ensuring timely and high-quality food preparation for multiple outlets.
- Assist the Executive Chef in menu planning, cost control, and inventory management to optimize profitability.
- Train, mentor, and lead a team of chefs and kitchen staff, fostering a collaborative and high-performance culture.
- Enforce strict hygiene, safety, and HACCP standards in compliance with local and international regulations.
- Monitor food production processes to minimize waste and maintain consistency in taste, presentation, and portion control.
- Liaise with procurement teams to source premium ingredients and negotiate with suppliers for cost-effective solutions.
- Develop and implement standard operating procedures (SOPs) to streamline kitchen workflows and improve efficiency.
- Support special events, banquets, and large-scale catering projects with creative and logistically sound execution.
Qualifications
- Minimum 5 years of experience in a professional kitchen, with at least 2 years in a Sous Chef or similar leadership role.
- Proven expertise in high-volume food production, preferably in hotels, resorts, or central kitchens.
- Strong knowledge of international cuisines, food trends, and culinary techniques.
- Excellent leadership, communication, and team management skills.
- Certification in food safety and hygiene (e.g., HACCP, ServSafe) is a plus.
- Ability to work under pressure in a fast-paced environment with shifting priorities.
- Fluency in English; additional languages (e.g., Indonesian, Japanese) are advantageous.
- Creative mindset with a passion for innovation and continuous improvement in culinary arts.