job description
Join Hilton, a global leader in hospitality, as a Sous Chef in the vibrant heart of Bali. This is your opportunity to elevate your culinary career in one of the worldâs most sought-after destinationsâBadung, home to iconic locations like Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, and Kuta.
As a Sous Chef, you will play a pivotal role in delivering exceptional dining experiences, supporting the Executive Chef in menu development, kitchen operations, and team leadership. Youâll thrive in a fast-paced, dynamic environment where creativity, precision, and passion for food are celebrated.
Hilton is committed to fostering talent, offering competitive compensation, career growth, and the chance to work alongside industry-leading professionals in a culturally rich and inspiring setting.
Responsibility
- Assist the Executive Chef in planning, developing, and executing high-quality menus that align with Hiltonâs standards and guest expectations.
- Oversee daily kitchen operations, ensuring efficiency, hygiene, and compliance with food safety regulations.
- Train, mentor, and supervise kitchen staff, fostering a collaborative and high-performance team environment.
- Monitor inventory levels, manage food costs, and place orders to maintain optimal stock while minimizing waste.
- Implement and adapt new recipes, techniques, and culinary trends to enhance the dining experience.
- Ensure consistent food presentation, taste, and quality across all dishes served.
- Coordinate with front-of-house teams to align kitchen operations with service standards.
- Address and resolve any kitchen-related issues promptly, reporting to the Executive Chef as needed.
Qualifications
- Minimum of 3-5 years of experience in a high-volume kitchen, with at least 2 years in a leadership role (e.g., Sous Chef, Chef de Partie).
- Culinary degree or equivalent certification from a recognized institution.
- Strong knowledge of international cuisines, with a focus on fine dining or luxury hospitality.
- Proven ability to manage a team, delegate tasks, and maintain a positive work culture.
- Excellent organizational, time-management, and problem-solving skills.
- Familiarity with HACCP, food safety, and sanitation standards.
- Creative mindset with a passion for innovation in menu development.
- Fluency in English; additional language skills (e.g., Indonesian) are a plus.