job description
Join Lulu Bistrot Bali as a Sous Chef at our prestigious Bartolo Bali location, where culinary excellence meets the vibrant energy of Bali. This is a unique opportunity to work alongside a talented Head Chef in crafting exquisite French and Italian dishes that delight discerning diners in one of Bali’s most sought-after dining destinations.
As a Sous Chef, you will play a pivotal role in maintaining the highest standards of kitchen operations, ensuring seamless service, and contributing to menu development. Your leadership will inspire our team to deliver exceptional culinary experiences, blending traditional techniques with innovative flavors.
If you are passionate about fine dining, thrive in a fast-paced environment, and have a keen eye for detail, we invite you to bring your expertise to our dynamic kitchen. Enjoy the chance to grow professionally in a supportive, creative, and internationally inspired setting.
Responsibility
- Assist the Head Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating.
- Ensure consistent quality and presentation of all French and Italian dishes in accordance with restaurant standards.
- Supervise and mentor junior kitchen staff, fostering a collaborative and high-performance team environment.
- Monitor inventory levels, place orders with suppliers, and manage stock to minimize waste and control costs.
- Contribute to menu development by suggesting new dishes, seasonal specials, and creative culinary concepts.
- Maintain strict adherence to food safety, hygiene, and sanitation standards in compliance with local regulations.
- Coordinate with the front-of-house team to ensure timely and accurate order fulfillment during service.
- Assist in training new staff members on kitchen procedures, recipes, and best practices.
Qualifications
- Minimum of 3-5 years of experience as a Sous Chef or in a similar leadership role in a high-end restaurant.
- Proven expertise in French and Italian cuisine, with a deep understanding of traditional and modern techniques.
- Strong leadership and communication skills, with the ability to manage and motivate a diverse team.
- Excellent organizational and time-management abilities to handle multiple tasks in a fast-paced environment.
- Familiarity with inventory management, cost control, and supplier negotiations.
- Certification in food safety and hygiene (e.g., HACCP) is a plus.
- Creative mindset with a passion for culinary innovation and attention to detail.
- Ability to work flexible hours, including evenings, weekends, and holidays.