Evening Kitchen Lead - Part-Time Sous Chef

Pengiklan Anonim

Indonesia

On-site

IDR 167,400,000 - 234,360,000

Full time

2 days ago

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Benefits offered by this job

Competitive salary

Growth opportunities

Dynamic kitchen environment

Job summary

Pengiklan Anonim in Denpasar is seeking a skilled Sous Chef to support the Executive Chef in managing banquet and event kitchen operations in Bali. You will lead kitchen staff, plan menus, supervise food preparation, and ensure the highest standards of hygiene and quality for large-scale events.

Ideal candidates have at least 4 years in a culinary role, with 2+ years as Sous Chef or Senior Chef de Partie, strong leadership, and passion for culinary excellence.

Qualifications

Minimum 4 years in culinary role with at least 2 years as Sous Chef or Senior Chef de Partie.
Proficiency in various cooking techniques and cuisines.
Experience in catering or large-scale event production is desirable.
Strong leadership and ability to work under pressure.

Responsibilities

Oversee banquet kitchen operations and assist head chef.
Prepare dishes for banquets and events per standards.
Supervise and train junior kitchen staff.
Manage inventory, ordering, and stock control.
Ensure health, safety, and sanitation regulations are followed.

Skills

Sous Chef experience

Leadership

Food safety knowledge

Culinary techniques

Job description

Our client is looking for a skilled and passionate Sous Chef to join their dynamic catering division in Denpasar. As a key member of the culinary team, you will support the Head Chef in all aspects of kitchen operations, from food preparation and production to maintaining impeccable standards of hygiene and quality. This role requires a creative individual with strong technical skills in cooking, a dedication to excellence, and the ability to lead and motivate junior kitchen staff. You will play a vital role in delivering exceptional culinary experiences to clients across Bali.

About the Role

Key Responsibilities

Assist the Head Chef in menu planning, recipe development, and costing.
Oversee daily food preparation and production, ensuring consistency and quality across all dishes.
Manage inventory, including ordering supplies, receiving deliveries, and minimizing waste.
Supervise and train junior kitchen staff, fostering a positive and productive work environment.
Ensure strict adherence to all food safety, sanitation, and hygiene standards.
Maintain kitchen equipment and ensure all areas are kept clean and organized.

Requirements

Proven experience as a Sous Chef or Senior Chef de Partie in a high‑volume catering or restaurant setting.
Strong culinary skills and a deep understanding of various cooking techniques and cuisines.
Knowledge of food safety regulations and best practices.
Excellent leadership, communication, and teamwork abilities.
Ability to work efficiently under pressure and manage multiple tasks simultaneously.

Benefits

Competitive salary commensurate with experience.
Opportunities for professional growth and culinary skill development.
Comprehensive health insurance and benefits package.
A creative and dynamic kitchen environment.
Complimentary meals during shifts and potential for performance bonuses.

Our client is seeking a skilled and dynamic Sous Chef to support the Executive Chef in managing banquet and event culinary operations in Denpasar. This role is essential for ensuring the consistent quality, creativity, and execution of food for large‑scale events. You will be involved in menu planning, kitchen management, staff supervision, and maintaining impeccable food safety standards. This is a prime opportunity for an ambitious chef looking to advance their career in a high‑volume, prestigious catering environment.

About the Role

Key Responsibilities

Assist the Executive Chef in overseeing all aspects of banquet kitchen operations.
Prepare and execute high‑quality dishes for banquets and events according to established standards.
Supervise and train junior kitchen staff, ensuring adherence to recipes and techniques.
Manage inventory, ordering, and receiving of food supplies for banquet operations.
Ensure compliance with all health, safety, and sanitation regulations.
Contribute to menu development and special event concept creation.

Requirements

Proven experience as a Sous Chef or Senior Chef de Partie in a reputable catering or hotel setting.
Strong knowledge of various cooking techniques and culinary arts.
Experience in managing kitchen staff and operations.
Solid understanding of food safety, HACCP, and kitchen sanitation practices.
Excellent organizational skills and the ability to work efficiently under pressure.

Benefits

Competitive salary and performance‑based incentives.
Comprehensive health and wellness programs.
Opportunities for professional growth and culinary advancement.
A vibrant and team‑oriented work culture.
Access to high‑quality ingredients and equipment.

Our client is looking for a skilled and passionate Sous Chef to join their dynamic events division in beautiful Denpasar. In this role, you will work closely with the Head Chef to manage daily kitchen operations, ensure the highest quality of food preparation and presentation for a wide array of events. You will play a key part in menu development, staff training, and maintaining impeccable kitchen standards. This is an excellent opportunity for an ambitious chef to grow their career within a prestigious catering company in Bali, contributing to memorable culinary experiences.

About the Role

Key Responsibilities

Assist the Head Chef in managing all aspects of the kitchen, including food preparation, cooking, and plating.
Supervise and mentor junior kitchen staff, ensuring adherence to recipes and quality standards.
Contribute to menu planning and development, incorporating creative ideas and seasonal ingredients.
Ensure all food is prepared to the highest standards of taste, quality, and presentation.
Maintain strict sanitation and hygiene practices in the kitchen environment.
Manage inventory, stock rotation, and ordering of kitchen supplies.

Requirements

Minimum of 4 years of experience in a culinary role, with at least 2 years as a Sous Chef or Senior Chef de Partie.
Proficiency in various cooking techniques and a good understanding of different cuisines.
Experience in catering or large‑scale event food production is highly desirable.
Strong leadership skills and the ability to motivate a team.
Excellent knowledge of food safety and sanitation regulations.
Culinary degree or equivalent professional training preferred.

Benefits

Competitive salary and benefits package.
Opportunities for professional development and culinary training.
Work in a stunning location and a vibrant event industry in Denpasar.
Be part of a creative and collaborative kitchen team.
Access to employee discounts on catering services.

Our client is seeking a skilled and dedicated Sous Chef to support the Executive Chef in managing banquet and event culinary operations in Denpasar. This role is crucial for ensuring the quality, consistency, and efficient preparation of all food items. You will assist in menu planning, supervise kitchen staff, manage inventory, and maintain the highest standards of hygiene and safety, all within a framework that facilitates remote team collaboration and oversight. The ideal candidate is passionate about food, possesses strong leadership potential, and thrives in a fast‑paced environment, contributing significantly to our culinary excellence.

About the Role

Key Responsibilities

Assist the Head Chef in menu development, recipe standardization, and food costing.
Supervise and mentor kitchen staff, ensuring adherence to recipes and preparation techniques.
Manage kitchen inventory, including ordering supplies and maintaining stock levels to minimise waste.
Ensure all food is prepared, cooked, and presented to the highest standards of quality and consistency.
Implement and enforce strict food safety and sanitation regulations within the kitchen.
Contribute to maintaining a positive and productive work environment for the kitchen team.

Requirements

Proven experience as a Sous Chef or a senior role in a professional kitchen.
Strong understanding of various culinary techniques and food preparation methods.
Excellent leadership, communication, and organizational skills.
Knowledge of food safety standards and kitchen hygiene practices.
Ability to work effectively in a team and manage tasks efficiently, even with remote coordination needs.
Passion for culinary arts and commitment to quality.

Benefits

Competitive salary and benefits package.
Opportunities for professional growth and culinary development.
Work with a talented and passionate culinary team.
Exposure to diverse catering events and menu creations.
A supportive and dynamic work environment.

Additional Information
Job Number
Job Category Food and Beverage & Culinary
Location Jalan A.A. Gede Rai, Ubud, Bali, Indonesia, 80571
VIEW ON MAP ( Full Time
Located Remotely? N
Position Type Management
JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE
Education and Experience
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES
Leading Kitchen Operations for Property
- Leads kitchen management team.
- Provides direction for all day‑to‑day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
(Additional continuing workplace policy details omitted for brevity)

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

**Job Identification:**
**Job Category:** Culinary
**Job Schedule:** Full time
**Exceptional Hospitality Starts with You**
Picture yourself brightening someone's day. When you join our Hotels team, that's exactly what you'll do every time you come to work! You are the Master of your culinary station, creating delicious dishes guests love. As a **Chef de Partie - Pastry**, you're not just overseeing kitchen operations - you're spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
Here’s what you’ll do during a typical day:
+ **Prepare great tasting dishes:** Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation
+ **Supervise the kitchen team:** Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations
+ **Maintain kitchen cleanliness:** Keep all work areas clean, tidy, and free of cross-contamination
+ **Ensure food quality and storage compliance:** Monitor ingredient quality, ensuring proper storage and stock rotation
+ **Assist with cost management:** Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
+ **Inspire and develop the team:** Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
+ **Uphold regulatory standards:** Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well‑being
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In addition, this role requires the following minimum qualifications:
+ High school graduate with at least 3 years of experience in a 5‑star hotel or high‑end restaurant.
+ At least 1 year as a Demi Chef de Partie or equivalent in an international brand hotel. Technical culinary education preferred.
+ Proficient in Western or Chinese cuisine, with expertise in various cooking techniques
+ Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards.
**Join an Award‑Winning Workplace Culture**
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