job description
Join the prestigious Conrad Bali by Hilton as a Sous Chef - Western Banquet and be part of an exciting pre-opening team in one of Bali's most luxurious destinations. This is a unique opportunity to shape the culinary experience of a world-class hotel, working alongside a team of passionate professionals in a dynamic and innovative environment.
As a Sous Chef, you will play a pivotal role in overseeing the Western Banquet kitchen, ensuring the highest standards of food quality, presentation, and service. You will collaborate with the Executive Chef to develop creative menus, train and mentor kitchen staff, and maintain operational excellence in a fast-paced, high-volume setting.
Conrad Bali is renowned for its exceptional hospitality, and this role offers the chance to contribute to its legacy while advancing your career with Hilton, a global leader in the hospitality industry. If you are a driven culinary professional with a passion for Western cuisine and leadership, we invite you to apply and be part of this extraordinary journey.
Responsibility
- Assist the Executive Chef in managing the Western Banquet kitchen, ensuring smooth and efficient operations.
- Develop and implement innovative Western banquet menus that align with Conrad Bali's culinary standards.
- Oversee food preparation, cooking, and presentation to ensure consistency and excellence.
- Train, mentor, and supervise kitchen staff, fostering a culture of teamwork and professional growth.
- Monitor inventory levels, place orders, and manage kitchen supplies to minimize waste and control costs.
- Ensure compliance with food safety, hygiene, and sanitation standards at all times.
- Collaborate with the F&B team to coordinate banquet events and deliver exceptional guest experiences.
- Stay updated on industry trends and incorporate new techniques and ingredients into the menu.
Qualifications
- Minimum of 5 years of experience in a high-volume kitchen, with at least 2 years in a leadership role.
- Strong background in Western cuisine, particularly in banquet and fine dining settings.
- Proven ability to manage and motivate a team in a fast-paced environment.
- Excellent knowledge of food safety regulations and HACCP standards.
- Creative mindset with a passion for culinary innovation and menu development.
- Strong organizational and problem-solving skills with attention to detail.
- Flexibility to work evenings, weekends, and holidays as required.
- Fluency in English; knowledge of Indonesian or other languages is a plus.