job description
Are you a culinary visionary with a passion for leadership and innovation? Kamandalu Ubud, a premier luxury resort nestled in the heart of Bali, invites you to join our dynamic team as a Sous Chef. This is your opportunity to work in a world-class kitchen, where creativity meets tradition, and every dish tells a story.
As a key member of our culinary team, you will play a pivotal role in maintaining the highest standards of food quality, presentation, and guest satisfaction. Youâll collaborate with our Executive Chef to craft exquisite menus that blend Balinese flavors with international cuisine, ensuring an unforgettable dining experience for our guests. Whether youâre leading kitchen operations, mentoring junior chefs, or innovating new recipes, your expertise will shape the culinary identity of our resort.
At Kamandalu Ubud, we value passion, precision, and teamwork. Youâll work in a fast-paced, supportive environment where your ideas are encouraged, and your growth is prioritized. Enjoy competitive compensation, professional development opportunities, and the chance to live and work in one of the worldâs most breathtaking destinationsâBali.
If youâre ready to take your culinary career to the next level, weâd love to hear from you. Apply now and become part of a team that celebrates excellence, creativity, and the art of hospitality.
Responsibility
- Assist the Executive Chef in overseeing daily kitchen operations, ensuring efficiency, hygiene, and adherence to food safety standards.
- Lead and supervise kitchen staff, including chefs de partie and commis chefs, fostering a collaborative and high-performance team environment.
- Develop and refine menus, incorporating seasonal ingredients and innovative culinary techniques to enhance guest experiences.
- Monitor food preparation, plating, and presentation to maintain the highest standards of quality and consistency.
- Manage inventory, control food costs, and minimize waste through effective planning and portion control.
- Ensure compliance with health and safety regulations, including HACCP standards, to guarantee a safe working environment.
- Train and mentor junior chefs, providing guidance on culinary techniques, recipe execution, and kitchen best practices.
- Collaborate with the front-of-house team to ensure seamless service and address guest feedback or special requests.
Qualifications
- Minimum of 3-5 years of experience as a Sous Chef or in a similar leadership role within a high-volume, luxury hospitality environment.
- Proven expertise in international and Balinese cuisine, with a strong understanding of flavor profiles and culinary trends.
- Diploma or degree in Culinary Arts, Hospitality Management, or a related field from a recognized institution.
- Strong leadership skills with the ability to motivate, train, and manage a diverse kitchen team.
- Excellent knowledge of food safety and hygiene standards, including HACCP certification (preferred).
- Creative mindset with a passion for menu development and culinary innovation.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Fluency in English; additional languages (e.g., Indonesian, French, or Mandarin) are a plus.