job description
Join a vibrant culinary team in the heart of Bali as a Sous Chef at an upscale casual dining restaurant. This is a unique opportunity to lead kitchen operations, elevate food quality, and inspire a high-performing team in one of Southeast Asia’s most dynamic food scenes.
As the Sous Chef, you will play a pivotal role in maintaining the restaurant’s reputation for excellence, ensuring seamless service, and delivering an unforgettable dining experience. You’ll collaborate closely with the Head Chef to develop innovative menus, source premium local ingredients, and uphold the highest standards of food safety and hygiene.
Based in Canggu, Bali, this role offers a perfect blend of professional growth and island lifestyle. Whether you’re refining recipes, mentoring junior staff, or managing inventory, your expertise will drive the kitchen’s success in a fast-paced, creative environment.
If you’re a passionate culinary professional with a knack for leadership and a commitment to quality, we’d love to hear from you. Apply now to take the next step in your career in Bali’s thriving hospitality industry.
Responsibility
- Assist the Head Chef in planning, prepping, and executing daily kitchen operations.
- Supervise and mentor kitchen staff, ensuring high standards of performance and teamwork.
- Maintain consistency in food quality, presentation, and portion control across all dishes.
- Oversee inventory management, including ordering supplies and minimizing waste.
- Enforce strict adherence to food safety, hygiene, and sanitation regulations.
- Collaborate with the Head Chef to develop seasonal menus and special dishes.
- Monitor kitchen workflow to optimize efficiency during peak service hours.
- Handle customer feedback and resolve kitchen-related issues promptly and professionally.
Qualifications
- Minimum 3 years of experience as a Sous Chef or in a similar leadership role in a high-volume restaurant.
- Culinary degree or equivalent certification from a recognized institution.
- Strong knowledge of international and local Indonesian cuisine.
- Proven ability to manage and train a diverse kitchen team.
- Excellent organizational, communication, and problem-solving skills.
- Familiarity with HACCP and other food safety standards.
- Ability to work under pressure in a fast-paced environment.
- Flexibility to work evenings, weekends, and holidays as required.