job description
Join CV Aneka Sari Rasa Perdana as a Sous Chef / Chef de Partie and take your culinary career to the next level in Bali’s thriving hospitality scene. This is a unique opportunity to work in a dynamic, high-end kitchen environment where creativity, precision, and leadership are valued.
As a key member of our culinary team, you will assist the Head Chef in managing daily kitchen operations, ensuring the delivery of exceptional dishes that exceed guest expectations. You’ll work in a collaborative setting with opportunities for continuous professional development, mentorship, and career advancement to Head Chef or Executive Chef roles.
Bali’s vibrant food culture and luxury resorts provide the perfect backdrop for a rewarding career. Enjoy competitive compensation, ongoing training, and the chance to work with premium ingredients in a fast-paced, innovative kitchen.
If you are a passionate, detail-oriented chef with a flair for leadership, we invite you to apply and become part of our world-class team.
Responsibility
- Assist the Head Chef in planning, prepping, and executing high-quality menus for guests.
- Supervise and mentor junior kitchen staff, ensuring adherence to food safety and hygiene standards.
- Manage inventory, order supplies, and maintain cost control while upholding quality.
- Prepare and cook dishes according to standardized recipes and presentation guidelines.
- Collaborate with the culinary team to develop new recipes and seasonal menu items.
- Ensure timely and efficient service during peak hours while maintaining a clean and organized workspace.
- Monitor food waste and implement sustainable practices in the kitchen.
- Step in for the Head Chef when necessary, demonstrating leadership and problem-solving skills.
Qualifications
- Minimum 3 years of experience as a Chef de Partie or Sous Chef in a high-volume or luxury hospitality setting.
- Culinary degree or certification from a recognized institution (preferred).
- Strong knowledge of international cuisines, with expertise in Indonesian or Asian fusion dishes (a plus).
- Proven ability to lead a team, delegate tasks, and work under pressure in a fast-paced environment.
- Excellent knife skills, attention to detail, and a passion for culinary excellence.
- Familiarity with HACCP, food safety regulations, and kitchen management software.
- Fluency in English (written and spoken); knowledge of Indonesian is advantageous.
- Flexibility to work evenings, weekends, and holidays as required.