job description
Join Fogo Brazilian BBQ in Bali as a Sous Chef specializing in Indonesian cuisine! We are seeking a talented and experienced culinary professional to elevate our fine dining experience. This is a unique opportunity to showcase your expertise in Indonesian flavors while working in a dynamic, high-end restaurant environment.
As a Sous Chef, you will play a pivotal role in menu development, kitchen management, and delivering exceptional dishes that delight our guests. If you are passionate about Indonesian cuisine and thrive in a fast-paced, creative kitchen, we want you on our team!
Bali’s vibrant culinary scene offers endless inspiration, and our restaurant is committed to innovation and excellence. Apply now to take the next step in your culinary career!
Responsibility
- Assist the Head Chef in menu planning, recipe development, and execution of Indonesian dishes.
- Oversee daily kitchen operations, ensuring high standards of food quality, presentation, and hygiene.
- Train and mentor junior kitchen staff, fostering a collaborative and efficient work environment.
- Manage inventory, order supplies, and maintain cost control while upholding quality.
- Ensure compliance with food safety regulations and maintain a clean, organized kitchen.
- Collaborate with the front-of-house team to deliver seamless dining experiences.
- Innovate and refine dishes to keep the menu fresh and aligned with guest preferences.
- Participate in staff meetings and contribute ideas for improving kitchen workflows.
Qualifications
- Minimum 3 years of experience as a Sous Chef or similar role in a fine dining or upscale restaurant.
- Strong expertise in Indonesian cuisine, with a deep understanding of traditional and modern techniques.
- Culinary degree or equivalent certification from a recognized institution.
- Excellent leadership and communication skills to manage a diverse kitchen team.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Knowledge of food safety standards and HACCP principles.
- Creative mindset with a passion for culinary innovation.
- Fluency in English and Indonesian is preferred.