job description
Join the culinary excellence of Park Hyatt Bali as a Sous Chef in our Events Kitchen, where you’ll play a pivotal role in delivering unforgettable dining experiences for high-profile events. This is a unique opportunity to work in a luxury 5-star environment, collaborating with a world-class team to execute innovative menus that reflect Hyatt’s commitment to sophistication and service.
As a Sous Chef, you will assist the Executive Chef in overseeing the Events Kitchen operations, ensuring seamless execution of banquets, weddings, and corporate gatherings. Your leadership will inspire a team of talented chefs while maintaining Hyatt’s global culinary standards and local flavor authenticity. If you thrive in fast-paced, creative kitchens and have a passion for fine dining and event catering, this role is your gateway to advancing your career in international hospitality.
Based in the vibrant heart of Bali, you’ll enjoy a dynamic work environment surrounded by stunning landscapes and a rich cultural tapestry. Park Hyatt offers competitive compensation, professional development, and the chance to be part of a legacy of excellence.
Responsibility
- Assist the Executive Chef in planning, coordinating, and executing high-end event menus for banquets, weddings, and corporate functions.
- Supervise and mentor a team of chefs and kitchen staff, ensuring adherence to Hyatt’s culinary standards and hygiene protocols.
- Collaborate with the F&B team to design seasonal and themed menus that align with client expectations and local ingredients.
- Oversee inventory management, including ordering, stock rotation, and cost control to maintain profitability.
- Ensure consistent food quality, presentation, and timely delivery for all events, with a focus on guest satisfaction.
- Implement and enforce food safety, sanitation, and workplace safety standards in compliance with Hyatt and local regulations.
- Participate in menu tastings, client meetings, and event briefings to tailor culinary experiences to specific requirements.
- Stay updated on global culinary trends and incorporate innovative techniques into event offerings.
Qualifications
- Minimum 5 years of experience in a fine dining or luxury hotel kitchen, with at least 2 years in a supervisory role.
- Culinary degree or equivalent certification from a recognized institution (e.g., Le Cordon Bleu, CIA).
- Proven expertise in banquet and large-scale event catering, with a portfolio of successful high-profile events.
- Strong leadership and team management skills, with the ability to train and develop junior chefs.
- Excellent knowledge of international cuisines, food pairing, and dietary restrictions (e.g., halal, vegan, gluten-free).
- Fluency in English; proficiency in Bahasa Indonesia is a plus.
- Creative mindset with a passion for menu innovation and seasonal ingredients.
- Ability to work flexible hours, including evenings, weekends, and holidays, as required by event schedules.