job description
Join a dynamic culinary team in the heart of Bali as a Sous Chef at a prestigious restaurant outlet. We are seeking a passionate, hands-on, and operationally strong culinary professional to lead daily kitchen operations, ensuring exceptional food quality, team leadership, and seamless service delivery.
This is a unique opportunity to work in one of Bali’s most vibrant hospitality scenes, where creativity meets tradition. You will collaborate with the Head Chef to design innovative menus, maintain high standards of hygiene and efficiency, and mentor a talented kitchen brigade. Ideal candidates thrive in fast-paced environments, possess a deep understanding of international and local cuisines, and are committed to delivering unforgettable dining experiences.
If you are a results-driven Sous Chef with a flair for leadership and a passion for culinary excellence, we invite you to apply and take the next step in your career in Bali’s thriving hospitality industry.
Responsibility
- Oversee daily kitchen operations, including food preparation, cooking, and plating to ensure consistency and quality.
- Assist the Head Chef in menu development, incorporating seasonal ingredients and innovative culinary techniques.
- Lead, train, and motivate the kitchen team to maintain high performance and adherence to food safety standards.
- Monitor inventory levels, manage food costs, and place orders with suppliers to ensure optimal stock levels.
- Enforce strict hygiene and sanitation protocols in compliance with local health regulations.
- Coordinate with front-of-house staff to ensure smooth service and timely delivery of dishes.
- Handle customer feedback and resolve kitchen-related issues promptly and professionally.
- Stay updated on culinary trends and best practices to enhance menu offerings and operational efficiency.
Qualifications
- Minimum 5 years of experience in a professional kitchen, with at least 2 years as a Sous Chef or in a similar leadership role.
- Culinary degree or certification from a recognized institution (e.g., Le Cordon Bleu, CIA) is a plus.
- Proven expertise in international cuisines, with a strong preference for experience in fine dining or upscale restaurants.
- Excellent leadership, communication, and team management skills.
- In-depth knowledge of food safety, HACCP, and hygiene standards.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Creative mindset with a passion for developing new dishes and improving existing recipes.
- Fluency in English; knowledge of Indonesian or other languages is an advantage.