job description
Join Savo Dine & Chill as a Sous Chef and be part of Bali’s most vibrant culinary scene! We are seeking a passionate and creative culinary professional to support our Head Chef in delivering exceptional dining experiences in our high-end restaurants across Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
In this dynamic role, you will play a key part in menu development, kitchen operations, and team leadership, ensuring every dish meets our standards of excellence. Whether it’s crafting innovative dishes or maintaining seamless service during peak hours, your expertise will help elevate our reputation as a top-tier dining destination.
If you thrive in a fast-paced, collaborative environment and have a deep love for gastronomy, this is your chance to grow with a brand that values creativity, quality, and teamwork. Competitive salary, career development opportunities, and the chance to work in Bali’s most picturesque locations await you!
Responsibility
- Assist the Head Chef in planning, prepping, and executing high-quality dishes for daily service and special events.
- Supervise and mentor kitchen staff, ensuring adherence to food safety, hygiene, and operational standards.
- Contribute to menu development by proposing new recipes, seasonal specials, and creative culinary concepts.
- Oversee inventory management, including ordering supplies, minimizing waste, and controlling costs.
- Maintain consistency in food presentation, portion sizes, and flavor profiles across all outlets.
- Coordinate with front-of-house teams to ensure seamless service and guest satisfaction.
- Uphold HACCP and sanitation protocols to comply with health and safety regulations.
- Step in for the Head Chef during absences, managing kitchen operations independently.
Qualifications
- Minimum 3 years of experience as a Sous Chef or Senior Line Cook in a high-volume restaurant or luxury hotel.
- Culinary degree or equivalent certification from a recognized institution (preferred).
- Strong knowledge of international cuisines, with a focus on modern or fusion techniques.
- Proven leadership skills with the ability to train and motivate a diverse team.
- Excellent organizational and time-management abilities to handle multiple tasks under pressure.
- Fluency in English; proficiency in Indonesian is a plus.
- Creative mindset with a passion for innovation and attention to detail.
- Flexibility to work evenings, weekends, and holidays as required.