job description
Join The Vikings Group as a Sous Chef and take the next step in your culinary career in the heart of Bali’s vibrant hospitality scene. This is your opportunity to lead a dynamic kitchen team, craft exceptional dining experiences, and grow within a supportive, high-energy environment.
As a key leader in our kitchen, you’ll collaborate with the Executive Chef to design innovative menus, maintain the highest food quality standards, and ensure seamless service delivery. Whether you’re refining your skills in a luxury resort, boutique hotel, or fine-dining establishment, this role offers competitive compensation, career advancement, and the chance to work in one of the world’s most sought-after destinations.
Bali’s thriving tourism industry means endless opportunities for creativity, networking, and professional development. If you’re a passionate culinary professional with a knack for leadership and a commitment to excellence, we’d love to hear from you.
Responsibility
- Assist the Executive Chef in planning, coordinating, and executing daily kitchen operations.
- Supervise and mentor kitchen staff, ensuring adherence to recipes, portion control, and presentation standards.
- Develop and refine menus in collaboration with the culinary team, incorporating seasonal and local ingredients.
- Monitor inventory levels, place orders with suppliers, and manage food costs to optimize profitability.
- Enforce strict hygiene, safety, and sanitation standards in compliance with health regulations.
- Step in as Head Chef when required, maintaining consistency in food quality and service.
- Train and develop junior chefs, fostering a culture of continuous learning and improvement.
- Participate in staff meetings, menu tastings, and special events to enhance guest satisfaction.
Qualifications
- Minimum 3-5 years of experience in a high-volume kitchen, with at least 1-2 years in a sous chef or similar leadership role.
- Culinary degree or equivalent certification from a recognized institution.
- Strong knowledge of international cuisines, cooking techniques, and food safety protocols.
- Proven ability to manage a team, delegate tasks, and work under pressure in a fast-paced environment.
- Excellent communication and organizational skills, with a keen eye for detail.
- Creative mindset with a passion for innovation and menu development.
- Familiarity with inventory management, cost control, and budgeting.
- Flexibility to work evenings, weekends, and holidays as required.