job description
Join Jigger & Pony Group, a globally recognized name in luxury hospitality, as a Sous Chef in our dynamic full-service restaurant in Bali. We are seeking a passionate culinary leader with a keen eye for detail, exceptional team management skills, and a deep love for creating unforgettable dining experiences.
In this role, you will work closely with the Executive Chef to oversee kitchen operations, ensure consistency in food quality, and mentor a talented team of chefs. Our restaurant prides itself on innovative cuisine, premium ingredients, and world-class service, making this an exciting opportunity for a driven professional to grow in a fast-paced, high-end environment.
Bali’s vibrant culinary scene offers the perfect backdrop for creativity and career advancement. If you thrive under pressure, lead with passion, and are committed to excellence, we’d love to hear from you.
Responsibility
- Assist the Executive Chef in menu development, cost control, and kitchen management to maintain high standards of food quality and presentation.
- Supervise and train kitchen staff, ensuring adherence to recipes, hygiene standards, and operational procedures.
- Oversee daily food preparation, including ingredient sourcing, portioning, and plating to meet restaurant guidelines.
- Monitor inventory levels and coordinate with suppliers to ensure fresh, high-quality ingredients are always available.
- Enforce food safety and sanitation regulations to comply with health codes and company policies.
- Collaborate with the front-of-house team to enhance guest satisfaction through seamless service and culinary excellence.
- Develop seasonal specials and promotional dishes to keep the menu innovative and appealing.
- Manage kitchen workflow during peak hours to ensure efficient service and team productivity.
Qualifications
- Minimum 5 years of experience in a high-volume restaurant or luxury hospitality setting, with at least 2 years as a Sous Chef or similar leadership role.
- Proven ability to lead and motivate a team in a fast-paced kitchen environment.
- Strong knowledge of international cuisines, cooking techniques, and food trends.
- Excellent organizational and time-management skills to handle multiple priorities under pressure.
- Certification in food safety and hygiene (e.g., HACCP) is a plus.
- Creative mindset with a passion for culinary innovation and presentation.
- Fluency in English; additional languages (e.g., Indonesian, Mandarin) are advantageous.
- Ability to work flexible hours, including evenings, weekends, and holidays.