job description
Join The Cakap Group as a Sous Chef for the pre-opening team at CC’s Grill in Uluwatu, Bali—a premier dining destination set to redefine culinary excellence in one of the world’s most breathtaking locations. This is a rare opportunity to shape the foundation of a high-energy kitchen, lead a passionate team, and deliver unforgettable guest experiences from day one.
As a key leader in our pre-opening phase, you will collaborate closely with the Executive Chef to establish operational standards, refine menus, and ensure seamless execution during our launch. Your expertise in kitchen management, food safety, and team development will be instrumental in setting the stage for long-term success. If you thrive in fast-paced environments, have a passion for innovation, and are eager to contribute to a dynamic culinary project, we want to hear from you.
Located in the heart of Badung, Bali, this role offers the chance to work in a vibrant, multicultural setting while enjoying the island’s world-class lifestyle. Competitive compensation, professional growth, and the opportunity to be part of a groundbreaking venture await the right candidate.
Responsibility
- Assist the Executive Chef in planning, organizing, and directing all kitchen operations for the pre-opening phase.
- Oversee food preparation, cooking, and plating to ensure consistency with established recipes and quality standards.
- Train, mentor, and supervise kitchen staff, fostering a culture of excellence, teamwork, and accountability.
- Implement and enforce strict food safety, hygiene, and sanitation protocols in compliance with local and international standards.
- Collaborate with the culinary team to develop and refine menu items, incorporating seasonal and local ingredients.
- Manage inventory, control costs, and minimize waste while maintaining optimal stock levels.
- Coordinate with front-of-house teams to ensure seamless service and guest satisfaction.
- Troubleshoot operational challenges and propose innovative solutions to enhance efficiency and guest experience.
Qualifications
- Minimum 5 years of experience as a Sous Chef or in a similar leadership role within a high-volume restaurant or hotel.
- Proven track record in pre-opening or kitchen setup projects, with a strong understanding of operational workflows.
- Culinary degree or equivalent certification from a recognized institution (preferred).
- In-depth knowledge of international cuisines, with a focus on grilling and contemporary dining trends.
- Exceptional leadership, communication, and problem-solving skills.
- Fluency in English; proficiency in Indonesian (Bahasa) is a plus.
- Ability to work flexible hours, including evenings, weekends, and holidays, in a fast-paced environment.
- Strong commitment to food safety, sustainability, and continuous improvement.