Junior Sous Chef

Atelier by Richard; Provinsi Bali; On-site; IDR 66,960,000 - 89,280,000; Full time

Benefits offered by this job

BPJS Ketenagakerjaan

BPJS Kesehatan

Daily meal allowance

Performance-based incentives

Direct mentorship from Chef Richard

Job summary

Atelier by Richard in Bali is seeking a Junior Sous-Chef to lead a kitchen station today and grow toward running a section as our concepts expand. You will own mise en place, execute recipes, and set service standards with the team.

The ideal candidate has 3–4 years in a professional kitchen, basic butchery skills, and a growth mindset. Relocation to Kerobokan, Bali, and English speaking are required; experience in chef-driven kitchens from Java or Jakarta is a plus.

Qualifications

• Minimum 3–4 years in a professional kitchen; CDP level experience preferred.
• Basic butchery skills; familiar with kitchen paperwork.
• Growth mindset; hungry to learn, takes ownership, wants to lead a kitchen one day.
• Experience in an independent, chef-driven kitchen from Java or Jakarta is a strong plus.
• Willing to relocate to and be based in Kerobokan, Bali
• English speaking

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
• 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
• Work closely with the Kitchen Lab on recipe development and new products

Skills

CDP level experience

English speaking

Kitchen leadership

Butchery basics

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.

We're looking for a Junior Sous-Chef ready to grow. This is a station-lead role today 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. Candidates who trained or worked in Java or Jakarta's independent, chef-driven kitchen scene are especially welcome.

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
• 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
• Work closely with the Kitchen Lab on recipe development and new products

Requirements:

• Minimum 3–4 years in a professional kitchen, including experience at CDP level, ready to lead a section
• Basic butchery skills; familiar with and diligent about kitchen paperwork
• Growth mindset — hungry to learn, takes ownership, wants to lead a kitchen one day — valued as much as years of experience
• 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
• English speaking

What We Offer:

• Salary Rp 6,000,000–8,000,000/month, based on experience and trial performance
• BPJS Ketenagakerjaan and BPJS Kesehatan, daily meal allowance
• Performance-based incentives beyond base salary — happy to walk through specifics with shortlisted candidates
• Direct mentorship from Chef Richard Gillet and a genuine growth pathway within a fast-developing artisanal food business