job description
Join Wheeler's Estate Pte Ltd as a Sous Chef / Junior Sous Chef and take your culinary career to new heights in the vibrant hospitality scene of Bali. This is a unique opportunity to work in a dynamic kitchen environment, collaborating with a talented team to deliver exceptional dining experiences in some of the island’s most prestigious venues.
In this role, you will report directly to the Kitchen Management and play a pivotal part in overseeing daily kitchen operations, from menu development to inventory control. Your expertise will contribute to maintaining high standards of food quality, hygiene, and service excellence, ensuring every guest leaves with unforgettable memories.
Bali’s thriving tourism industry offers a perfect backdrop for culinary professionals seeking growth, creativity, and a balanced lifestyle. Whether you’re an experienced Sous Chef or an ambitious Junior Sous Chef ready to step up, this position provides the platform to refine your skills, lead a team, and make your mark in a world-class setting.
Responsibility
- Assist the Head Chef in managing daily kitchen operations, including food preparation, cooking, and plating.
- Supervise and mentor junior kitchen staff, ensuring adherence to recipes, portion control, and presentation standards.
- Collaborate with the management team to develop innovative menus that align with seasonal ingredients and guest preferences.
- Oversee inventory management, including ordering supplies, tracking stock levels, and minimizing waste.
- Maintain strict hygiene and food safety standards in compliance with local and international regulations.
- Coordinate with front-of-house teams to ensure seamless service and timely delivery of dishes.
- Monitor kitchen equipment and report any maintenance needs to ensure a safe and efficient workspace.
- Participate in staff training and performance evaluations to foster a culture of continuous improvement.
Qualifications
- Minimum 3 years of experience in a professional kitchen, with at least 1 year in a supervisory or sous chef role.
- Culinary degree or certification from a recognized institution is a plus.
- Strong knowledge of international cuisines, cooking techniques, and kitchen management best practices.
- Proven leadership skills with the ability to motivate and guide a diverse team.
- Excellent organizational and time-management abilities to thrive in a fast-paced environment.
- Familiarity with inventory control systems and cost management principles.
- High standards of cleanliness, attention to detail, and a passion for delivering exceptional food quality.
- Fluency in English; additional languages (e.g., Indonesian, Mandarin) are advantageous.