Junior Sous Chef

Lulu Bistrot Bali; Provinsi Bali; On-site; IDR 55,800,000 - 100,440,000; Full time

Job summary

Lulu Bistrot Bali in Bali is seeking a Junior Sous Chef with experience in fine dining or high-volume kitchens, strong technical skills in Western and European cuisine, and a calm, professional demeanor.

You will run a station, lead and train kitchen staff, manage prep lists, control labor, and support the Head Chef with menu development, costing, and HACCP compliance, while coordinating with front-of-house and suppliers.

Qualifications

• 1-2 years of experience in a similar role.
• Strong knowledge of Western and/or European cuisine.
• Butchery, fish fabrication, and sauce work skills.
• Food safety, HACCP and kitchen hygiene understanding.
• Inventory management, ordering, and waste minimization.
• Detail-oriented with plating standards.
• Strong work ethic and stamina for long service hours.
• Punctual, reliable and team-oriented.
• Basic computer skills for ordering, costing, and scheduling.

Responsibilities

• Run a station and expedite during service
• Lead, train, and motivate kitchen staff
• Create prep lists, control labor, and maintain quality during Head Chef's absence
• Manage menu development, R&D, and costing
• Coordinate with front-of-house, suppliers, and management
• Maintain food safety, HACCP, and kitchen hygiene standards
• Manage inventory, ordering, and minimize waste
• Handle feedback and guest complaints professionally

Skills

Team leadership

Food safety HACCP

Inventory management

Plating & presentation

Stamina for long service hours

Job description

Junior Sous Chef position requiring experience in fine dining or high-volume kitchens with strong technical skills in Western and European cuisine.

Key responsibilities

Run a station and expedite during service

Lead, train, and motivate kitchen staff

Create prep lists, control labor, and maintain quality during Head Chef's absence

Manage menu development, R&D, and costing

Coordinate with front-of-house, suppliers, and management

Maintain food safety, HACCP, and kitchen hygiene standards

Manage inventory, ordering, and minimize waste

Handle feedback and guest complaints professionally

About you

Minimum 1-2 years of experience in a similar role

Strong working knowledge of Western and/or European cuisine

Skilled in butchery, fish fabrication, and sauce work

Solid understanding of food safety, HACCP, and kitchen hygiene standards

Proficient in inventory management, ordering, and minimizing waste

Detail-oriented with high standards for plating and consistency

Strong work ethic and stamina for long service hours

Calm under pressure and problem-solver during service

Punctual, reliable, and team-oriented

Basic computer skills for ordering, costing, and scheduling