Creative Sous Chef – Lead Bali Kitchen & Menu Creations

PISON GROUP; Kuta; On-site; IDR 133,920,000 - 267,840,000; Full time

Job summary

PISON Group in Seminyak, Bali is seeking a passionate Sous Chef to join our culinary team and work closely with the Head Chef to lead kitchen operations, ensuring consistency, quality, and creativity in every dish.

You will oversee daily operations, support menu development focused on seasonal ingredients, manage inventory and food safety, and train the kitchen team to maintain high standards in a fast-paced environment.

Qualifications

• Minimum 5 years of experience as a Sous Chef or in a similar leadership role.
• Formal culinary background, with strong knowledge of Indonesian or Southeast Asian cuisine preferred.
• Proven leadership skills with the ability to inspire and develop a high-performing team.
• Solid understanding of kitchen operations, food safety, and hygiene standards.
• Strong attention to detail with creativity in presentation and menu execution.
• Excellent communication and teamwork skills.
• Passion for hospitality and delivering exceptional dining experiences.

Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations and leading the culinary team
• Support menu development with a focus on quality, creativity, and seasonal ingredients
• Ensure all dishes are prepared and presented to the highest standards of excellence
• Manage inventory, control stock levels, and coordinate timely ordering of ingredients
• Maintain strict food safety, hygiene, and sanitation standards at all times
• Train, guide, and develop kitchen team members while fostering a positive and collaborative culture

Skills

Leadership

Communication

Teamwork

Attention to detail

Creativity

Inventory management

Education

Culinary education

Job description

PISON Group in Seminyak, Bali is seeking a passionate Sous Chef to join our culinary team and work closely with the Head Chef to lead kitchen operations, ensuring consistency, quality, and creativity in every dish.

You will oversee daily operations, support menu development focused on seasonal ingredients, manage inventory and food safety, and train the kitchen team to maintain high standards in a fast-paced environment.