Boutique Luxury Sous Chef: Culinary Innovation & Wellness

InterContinental Hotels Group; Indonesia; On-site; IDR 89,280,000 - 178,560,000; Full time

Job summary

Six Senses Bali is seeking a seasoned Sous Chef to support the Executive Chef and lead the banquet kitchen in delivering exceptional culinary experiences. The role emphasizes sustainability, local ingredients, and high standards in a luxury setting.

You will oversee menu development, food quality, cost controls, and adherence to health and safety protocols, while mentoring junior staff and ensuring flawless service for events and gatherings at the resort.

Qualifications

• Minimum 5 years of kitchen experience in a full-service outlet or similar.
• Experiences in steakhouse operations.
• Knowledge of broiler equipment and meat/fish cookery.
• Alcohol awareness certification and/or food service permit or health/food handler card as required.
• Fluent in English.

Responsibilities

• Continually rejuvenate the culinary experience.
• Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
• Establish purchasing practices that meet nutrition and sustainability platforms.
• Instill a cost-focused philosophy through training and education.
• Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
• Strictly adhere to LQA standards and guest comments.

Skills

Fluent in English

Education

High school diploma or equivalent

Hospitality diploma/degree preferred

Job description

Six Senses Bali is seeking a seasoned Sous Chef to support the Executive Chef and lead the banquet kitchen in delivering exceptional culinary experiences. The role emphasizes sustainability, local ingredients, and high standards in a luxury setting.

You will oversee menu development, food quality, cost controls, and adherence to health and safety protocols, while mentoring junior staff and ensuring flawless service for events and gatherings at the resort.