JUNIOR SOUS-CHEF

Pt DURGA KULINERY INDONESISA; Provinsi Bali; On-site; IDR 133,920,000 - 212,040,000; Full time

Benefits offered by this job

Daily meal allowance

Performance-based incentives

Mentorship by Chef Richard Gillet

Job summary

Atelier by Richard in Kerobokan, Bali, seeks a kitchen leader to run a station end-to-end, execute recipes, and train commis while maintaining safety and quality.

This role offers hands-on mentorship from Chef Richard Gillet, a clear path from station to section and kitchen leadership, and bonuses such as daily meal allowance and performance incentives.

Qualifications

• 3-4 years in a professional kitchen, including CDP level, ready to lead a section.
• Solid foundation in classical technique and food safety.
• Basic butchery skills (fabrication, portioning, knife work on primal cuts).
• Familiar with kitchen paperwork - checklists, logs, station records.
• Growth mindset - hungry to learn, ownership, wants to lead a kitchen one day.
• Experience in an independent, chef-driven kitchen, especially from Java or Jakarta, is a strong plus.
• Willing to relocate to Kerobokan, Bali.

Responsibilities

• Run and own a kitchen station end-to-end: mise en place, execution, and service standard.
• Execute Atelier's recipes and fiches techniques with consistency in taste, quality, and appearance.
• Supervise, train, and set the standard for commis and kitchen stewards on your station.
• Control ingredient use, portioning, and waste on your section.
• Break down and portion primal cuts to Atelier's butchery standards.
• Maintain hygiene and food safety standards, including BPOM/CPPOB practices as they're rolled out.
• Keep accurate batch and traceability records at station level.
• Work closely with the Kitchen Lab on recipe development and new products.
• Take on kitchen leadership duties as your role and the business grow.

Job description

Atelier by Richard is a French-Balinese fine grocery and gourmet traiteur founded by Chef Richard Gillet in Kerobokan, Bali. Built around a Kitchen Lab and a charcuterie workshop, we craft cured meats from Bangkal Hitam, the Balinese black pig, and curate premium gourmet products under the Bali Heritage label. This is a station-lead role with a real path toward running a section, and a kitchen as our chef-driven concepts expand. We care more about mindset - hunger to learn, ownership, discipline under pressure - than years on a CV.

Key responsibilities

• Run and own a kitchen station end-to-end: mise en place, execution, and service standard
• Execute Atelier's recipes and fiches techniques with consistency in taste, quality, and appearance
• Supervise, train, and set the standard for commis and kitchen stewards on your station
• Control ingredient use, portioning, and waste on your section
• Break down and portion primal cuts to Atelier's butchery standards
• Maintain hygiene and food safety standards in your area, including BPOM/CPPOB practices as they're rolled out
• Keep accurate batch and traceability records at station level
• Work closely with the Kitchen Lab on recipe development and new products
• Take on kitchen leadership duties as your role and the business grow

About you

• Minimum 3-4 years in a professional kitchen, including experience at CDP level, ready to lead a section
• Solid foundation in classical technique and food safety
• Basic butchery skills (fabrication, portioning, and knife work on primal cuts)
• Familiar with and diligent about kitchen paperwork - checklists, logs, and station records
• Growth mindset - hungry to learn, takes ownership, wants to lead a kitchen one day
• Experience in an independent, chef-driven kitchen a strong plus, especially from Java or Jakarta
• Willing to relocate to and be based in Kerobokan, Bali
• Comfortable working within structured food-safety systems (BPOM/CPPOB, HACCP, or similar) a plus
• Daily meal allowance
• Performance-based incentives beyond base salary
• Direct mentorship from Chef Richard Gillet
• A genuine growth pathway - from station to section to kitchen leadership - within a fast-developing artisanal food business
• Hands-on exposure to French-Balinese charcuterie craft (Bangkal Hitam) rarely available elsewhere in Indonesia

About us

Atelier by Richard is a French-Balinese fine grocery and gourmet traiteur founded by Chef Richard Gillet in Kerobokan, Bali. Built around a Kitchen Lab and a charcuterie workshop, we craft cured meats from Bangkal Hitam, the Balinese black pig, and curate premium gourmet products under the Bali Heritage label.