job description
Join PT NOURISH GROUP INDONESIA as a Sous Chef and lead a premium culinary team in the heart of Bali. This is a unique opportunity to elevate your career in a dynamic, high-end dining environment while enjoying competitive compensation, comprehensive health insurance, and continuous professional development.
As a Sous Chef, you will play a pivotal role in maintaining the highest standards of food quality, innovation, and kitchen operations. You will work closely with the Executive Chef to create exceptional dining experiences for our discerning guests, ensuring every dish reflects our commitment to excellence.
Bali, known for its vibrant culinary scene and rich cultural heritage, provides the perfect backdrop for your culinary creativity. Whether you're refining classic techniques or experimenting with local flavors, this role offers the freedom to inspire and be inspired.
If you are a passionate, detail-oriented culinary professional with a track record of leadership in high-volume kitchens, we invite you to apply and become part of our growing team.
Responsibility
- Assist the Executive Chef in managing daily kitchen operations, ensuring smooth service and high-quality food production.
- Supervise and mentor kitchen staff, fostering a collaborative and efficient work environment.
- Develop and refine menus in collaboration with the Executive Chef, incorporating seasonal and local ingredients.
- Maintain strict adherence to food safety, hygiene, and sanitation standards.
- Oversee inventory management, including ordering supplies and minimizing waste.
- Ensure consistent execution of recipes and presentation standards across all dishes.
- Train and develop junior chefs and kitchen staff to uphold culinary excellence.
- Participate in cost control measures to optimize kitchen profitability without compromising quality.
Qualifications
- Minimum of 3 years of experience in a similar role within a high-end restaurant or hotel.
- Culinary degree or equivalent certification from a recognized institution.
- Proven leadership skills with the ability to manage and motivate a diverse team.
- Strong knowledge of international and local cuisines, with a passion for innovation.
- Excellent organizational and time-management skills to handle high-pressure environments.
- Familiarity with HACCP and other food safety regulations.
- Fluency in English; knowledge of Indonesian is a plus.
- Creative mindset with a keen eye for detail in food presentation and flavor profiles.