job description
Join Mandarin Nest Boracay as a Sous Chef and lead our culinary team in a breathtaking luxury beachfront resort setting. This is a rare opportunity to elevate your career in a world-class hospitality environment while enjoying the tropical paradise of Bali.
As a key member of our kitchen brigade, you will collaborate with the Executive Chef to craft exquisite dishes, maintain the highest culinary standards, and inspire a passionate team. We offer a competitive salary, comprehensive benefits, and unparalleled opportunities for professional growth in one of the most sought-after destinations in Southeast Asia.
If you are a creative, detail-oriented culinary professional with a passion for excellence, we invite you to bring your expertise to our dynamic kitchen and help us deliver unforgettable dining experiences to our discerning guests.
Responsibility
- Assist the Executive Chef in planning, developing, and executing high-quality menus that reflect seasonal ingredients and local flavors.
- Supervise and mentor kitchen staff, ensuring adherence to food safety, hygiene, and operational standards.
- Oversee daily kitchen operations, including food preparation, cooking, and plating to maintain consistency and excellence.
- Manage inventory, control costs, and minimize waste while ensuring optimal stock levels of ingredients and supplies.
- Collaborate with the F&B team to align kitchen operations with service standards and guest expectations.
- Innovate and introduce new recipes, techniques, and presentations to enhance the dining experience.
- Conduct regular training sessions to upskill the culinary team and foster a culture of continuous improvement.
- Ensure compliance with health, safety, and sanitation regulations at all times.
Qualifications
- Minimum of 5 years of experience in a high-volume, fine-dining, or luxury resort kitchen, with at least 2 years in a Sous Chef or similar leadership role.
- Culinary degree or equivalent certification from a recognized institution.
- Strong knowledge of international cuisines, with a focus on Asian and Western culinary techniques.
- Proven ability to lead, train, and motivate a diverse team in a fast-paced environment.
- Excellent organizational, communication, and problem-solving skills.
- Creative mindset with a passion for culinary innovation and presentation.
- Familiarity with HACCP, food safety standards, and inventory management systems.
- Flexibility to work evenings, weekends, and holidays as required.