Executive Sous Chef – Bali Beachfront Culinary Leader

InterContinental Hotels Group; Indonesia; Remote; IDR 250,000,000 - 400,000,000; Full time

Benefits offered by this job

Competitive salary

Uniform provided

Room discounts

Training & development

Job summary

Hotel Indigo Bali Seminyak Beach is seeking a passionate Executive Sous Chef to join our Culinary team. Reporting to the Executive Chef, you will help manage daily kitchen operations, lead the culinary team, develop menus, cost dishes, and ensure excellence in food quality, presentation, and safety standards.

You will collaborate with the Executive Chef, F&B teams, and events staff to deliver memorable dining experiences while maintaining cost controls and kitchen efficiency in a dynamic, luxury

Qualifications

• Culinary education or professional training in hotel/hospitality kitchens.
• Proven experience leading a kitchen team in a hotel or comparable setting.
• Strong grasp of menu development, costing, and presentation.
• Knowledge of food safety, HACCP, and industry standards.

Responsibilities

• Assist in managing daily kitchen operations across sections.
• Develop menus and dishes, review profitability with the Executive Chef.
• Lead, coach, and develop kitchen staff through training and feedback.
• Prepare staff rosters and manage kitchen manpower within budgets.
• Monitor procurement, inventory, and waste to control costs.
• Ensure cleanliness, hygiene, and compliance with safety standards.

Skills

Culinary leadership

Menu costing

Team development

Food safety (HACCP)

English communication

Education

Culinary education or professional training

Job description

Hotel Indigo Bali Seminyak Beach is seeking a passionate Executive Sous Chef to join our Culinary team. Reporting to the Executive Chef, you will help manage daily kitchen operations, lead the culinary team, develop menus, cost dishes, and ensure excellence in food quality, presentation, and safety standards.

You will collaborate with the Executive Chef, F&B teams, and events staff to deliver memorable dining experiences while maintaining cost controls and kitchen efficiency in a dynamic, luxury