job description
Join The Cakap Group as a Sous Chef and elevate your culinary career in Bali’s thriving hospitality scene!
We are seeking passionate Junior and Senior Sous Chefs to lead our kitchen teams across multiple luxury properties in Bali’s most sought-after destinations, including Canggu, Ubud, and Nusa Dua. As a Sous Chef, you will play a pivotal role in maintaining our high culinary standards, mentoring junior staff, and delivering exceptional dining experiences to our discerning guests.
This is a unique opportunity to work in a dynamic, creative environment where innovation meets tradition. Whether you’re an experienced Senior Sous Chef ready to take the next step or a talented Junior Sous Chef eager to grow, we offer competitive compensation, career development, and the chance to be part of Bali’s premier hospitality group.
Why join us?
- Work in world-class kitchens with state-of-the-art facilities.
- Collaborate with a diverse team of culinary professionals.
- Enjoy a competitive salary and benefits package.
- Access ongoing training and career advancement opportunities.
- Live and work in Bali’s most vibrant and scenic locations.
If you’re ready to take your culinary career to new heights, apply today!
Responsibility
- Assist the Executive Chef in managing daily kitchen operations, ensuring high standards of food quality, presentation, and hygiene.
- Supervise and mentor junior kitchen staff, fostering a positive and productive work environment.
- Develop and refine menus in collaboration with the culinary team, incorporating seasonal and local ingredients.
- Monitor inventory levels, place orders, and manage food costs to optimize profitability.
- Ensure compliance with food safety regulations and maintain a clean, organized kitchen.
- Lead by example in maintaining a culture of excellence, teamwork, and continuous improvement.
- Assist in training new hires and conducting performance reviews for kitchen staff.
- Step in for the Executive Chef in their absence, ensuring seamless kitchen operations.
Qualifications
- Proven experience as a Sous Chef or similar role in a high-volume, fine-dining, or luxury hotel environment.
- Culinary degree or equivalent certification from a recognized institution.
- Strong leadership skills with the ability to inspire and manage a diverse team.
- In-depth knowledge of food safety regulations, HACCP, and sanitation practices.
- Creative mindset with a passion for innovative cuisine and presentation.
- Excellent communication and organizational skills.
- Ability to work under pressure in a fast-paced environment.
- Fluency in English; knowledge of Indonesian or other languages is a plus.