Junior Sous Chef

Ginger Moon Group; Kuta; On-site; IDR 72,000,000 - 108,000,000; Full time

Benefits offered by this job

Staff meals

Competitive salary

Training & development

Vibrant hospitality community

Job summary

Ginger Moon Group in Seminyak, Bali, seeks a talented Junior Sous Chef to join our culinary team in a full-time role. You will work closely with the Head Chef to deliver exceptional dining experiences, uphold food quality, consistency and presentation, and contribute to menu development across Bali operations.

The ideal candidate has 3–5 years in professional kitchens, strong leadership, knowledge of food safety/HACCP, and the ability to thrive in a fast-paced environment while guiding staff and

Qualifications

• Recognised culinary qualification or equivalent practical experience at Sous Chef level.
• 3-5 years' experience in professional kitchens with progressive responsibility.
• Advanced cooking techniques across cuisines.
• Strong knowledge of food safety and HACCP.
• Excellent leadership and communication skills.
• Ability to work under pressure and supervise staff.
• Experience in menu development and food costing would be advantageous.
• Knowledge of Balinese/Indonesian cuisine valued.

Responsibilities

• Assist Head Chef in planning menus, sourcing ingredients, and managing kitchen operations.
• Supervise and train junior kitchen staff, ensuring food safety and consistent dish preparation.
• Prepare and cook dishes according to established recipes and plating standards.
• Monitor stock, and participate in ordering to minimise waste.
• Maintain a clean, hygienic kitchen environment per health regulations.
• Support Head Chef during peak service and events.

Skills

Leadership

Communication

Food safety

HACCP

Staff supervision

Menu development

Education

Culinary qualification or equivalent

Job description

About the role

Ginger Moon Group is seeking a talented and passionate Junior Sous Chef to join our culinary team in Seminyak, Bali. This is a full-time position that offers an exciting opportunity to develop your culinary skills in a dynamic, fast-paced hospitality environment. As Junior Sous Chef, you will work closely with our Head Chef and kitchen team to deliver exceptional dining experiences, whilst gaining invaluable experience in a professional kitchen setting. This role is central to maintaining our high standards of food quality, consistency, and presentation across all our operations in Bali.

Key responsibilities

• Assist the Head Chef in planning menus, sourcing ingredients, and managing kitchen operations
• Supervise and train junior kitchen staff, ensuring adherence to food safety standards and consistent dish preparation
• Prepare and cook dishes according to established recipes and plating standards, maintaining portion control and quality
• Manage food inventory, monitor stock levels, and participate in ordering processes to minimise waste
• Maintain a clean, organised and hygienic kitchen environment in accordance with health and safety regulations
• Monitor cooking stations and provide guidance to kitchen team members during service
• Develop new dishes and contribute creative ideas to enhance our menu offerings
• Manage food costs and work towards maintaining budget targets whilst ensuring quality is not compromised
• Prepare mise en place and ensure all stations are properly set up before service begins
• Support the Head Chef during peak service times and special events

What we're looking for

• A recognised culinary qualification or equivalent practical experience as a Sous Chef or senior kitchen position
• At least 3-5 years' experience working in professional kitchens, with progressive responsibility in food preparation and kitchen management
• Advanced cooking techniques and food preparation skills with proficiency in a variety of cuisines
• Strong knowledge of food safety, hygiene standards and HACCP principles
• Excellent leadership and communication skills with the ability to motivate and support kitchen staff
• Exceptional organisational abilities and the capacity to work efficiently under pressure during busy service periods
• A passion for quality ingredients and culinary excellence with attention to detail in presentation and taste
• Ability to work collaboratively with the front-of-house team to ensure seamless service delivery
• Flexibility to work varied shifts, including weekends and public holidays as required by the hospitality industry
• Experience in menu development and food costing would be advantageous
• Knowledge of local Balinese cuisine or Indonesian culinary traditions would be highly valued

What we offer

Ginger Moon Group is committed to supporting the professional development of our culinary team. We provide opportunities to work with talented chefs, access to training and development programmes, and the chance to contribute to innovative menu creation. Our team members benefit from a supportive work environment where passion for cooking is celebrated and rewarded. We offer competitive salary packages commensurate with experience, staff meals, and the opportunity to be part of a vibrant hospitality community in Bali. We recognise the demands of the hospitality industry and strive to create a workplace that values both professional growth and personal wellbeing.

About us

Ginger Moon Group is a respected hospitality establishment in Seminyak, Bali, known for delivering exceptional culinary experiences and outstanding service. We are passionate about creating memorable dining moments for our guests through innovative cuisine, premium ingredients, and dedicated hospitality. Our team is built on values of excellence, creativity, and collaboration. We pride ourselves on fostering a vibrant kitchen culture where culinary professionals can thrive, develop their skills, and contribute to the success of our renowned venues. We are committed to maintaining the highest standards of food quality and customer satisfaction.