job description
Join Accor, a global leader in hospitality, as a Sous Chef in the vibrant culinary scene of Bali. This is your opportunity to elevate your career in a dynamic, fast-paced environment where creativity and passion for food thrive. You will collaborate with a world-class team to deliver exceptional dining experiences that reflect the rich flavors and hospitality of Indonesia.
As a Sous Chef, you will play a pivotal role in overseeing kitchen operations, mentoring junior staff, and ensuring the highest standards of food quality and presentation. Whether you're crafting innovative dishes or maintaining the efficiency of our kitchen, your expertise will contribute to the success of our renowned restaurants and resorts.
Bali offers an unparalleled lifestyle, blending professional growth with the island’s stunning landscapes and cultural richness. If you are a motivated culinary professional with a passion for excellence, we invite you to bring your talent to Accor and help shape unforgettable guest experiences.
Responsibility
- Assist the Executive Chef in planning, directing, and coordinating kitchen operations to ensure high-quality food production.
- Supervise and mentor kitchen staff, fostering a collaborative and high-performance work environment.
- Develop and refine menus in alignment with seasonal ingredients, local flavors, and guest preferences.
- Monitor food costs, inventory levels, and supplier relationships to maintain budgetary and quality standards.
- Ensure compliance with food safety, sanitation, and hygiene regulations at all times.
- Coordinate with front-of-house teams to deliver seamless service and exceptional guest experiences.
- Innovate and implement new culinary techniques and trends to enhance menu offerings.
- Manage kitchen workflow during peak hours to ensure timely and efficient service.
Qualifications
- Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a leadership role as a Sous Chef or similar position.
- Culinary degree or equivalent certification from a recognized institution.
- Proven expertise in international and local Indonesian cuisine, with a passion for creativity and innovation.
- Strong leadership and communication skills, with the ability to inspire and manage a diverse team.
- Excellent organizational and time-management abilities to thrive in a high-pressure environment.
- Knowledge of food safety standards, HACCP, and sanitation practices.
- Flexibility to work evenings, weekends, and holidays as required by the hospitality industry.
- Fluency in English; proficiency in Indonesian (Bahasa) is a plus.