Junior Sous Chef (Hot Kitchen)

The Luxury Collection; Provinsi Bali; Presencial; IDR 180.000.000 - 300.000.000; Jornada completa

Descripción de la vacante

The Luxury Collection Junior Sous Chef (Hot Kitchen) supports the Sous Chef and Executive Chef in overseeing the hot kitchen operations, ensuring high‑quality culinary offerings and luxury guest experiences. You will supervise kitchen staff, maintain food safety standards, control costs, and drive operational excellence while developing team capabilities and contributing to innovative menu ideas.

Based in Bali, this hands‑on leadership role requires strong experience in luxury dining, managing

Formación

• Diploma or Degree in Culinary Arts, Hotel Management, or related field
• Safety and Hygiene Certification required
• HACCP certification or equivalent food safety training preferred
• Professional culinary certifications are an advantage
• Minimum 5–7 years of progressive culinary experience in hotels, resorts, or high‑end restaurants
• At least 2 years in a Chef de Partie or Senior Chef de Partie position within a hot kitchen environment
• Previous experience in a luxury hotel, fine dining venue, or internationally branded hospitality operation is highly preferred
• Proven experience managing multiple hot kitchen sections and high‑volume operations.

Responsabilidades

• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
• Supervises daily shift operations.
• Ensures all employees have proper supplies, equipment and uniforms.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures completion of assigned duties.
• Participates in the employee performance appraisal process, giving feedback as needed.
• Handles employee questions and concerns.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in an on‑going employee recognition program.
• Conducts training when appropriate.
• Monitors employee's progress towards meeting performance expectations.
• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
• Sets a positive example for guest relations.
• Handles guest problems and complaints seeking assistance from supervisor as necessary.
• Empowers employees to provide excellent customer service within guidelines.
• Reports malfunctions in department equipment.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Attends and participates in all pertinent meetings.

Educación

Diploma or Degree in Culinary Arts, Hotel Management, or related field

Safety and Hygiene Certification

HACCP certification or equivalent food safety training

Professional culinary certifications

Minimum 5–7 years of progressive culinary experience

2+ years as Chef de Partie or Senior Chef de Partie in hot kitchen

Experience in luxury hotel, fine dining or international hospitality

Experience managing multiple hot kitchen sections

Descripción del empleo

Additional Information

Job Number 26144402

Job Category Food and Beverage & Culinary

Location One Marriott Drive, Need Address, Bali 80361, Indonesia VIEW ON MAP

Schedule Full Time

Located Remotely? N

Position Type Management

Job Summary

The Junior Sous Chef (Hot Kitchen) supports the Sous Chef and Executive Chef in overseeing the daily operations of the hot kitchen, ensuring the production of exceptional culinary offerings that meet luxury hospitality standards. The role is responsible for supervising kitchen associates, maintaining food quality and consistency, ensuring compliance with food safety standards, controlling costs, and driving operational excellence. The Junior Sous Chef serves as a hands‑on leader who develops team capabilities while contributing to innovative menu offerings and memorable guest dining experiences.

CANDIDATE PROFILE

Education And Experience

• Diploma or Degree in Culinary Arts, Hotel Management, or a related field preferred.
• Safety and Hygiene Certification required.
• HACCP certification or equivalent food safety training preferred.
• Professional culinary certifications are an advantage.
• Minimum 5–7 years of progressive culinary experience in hotels, resorts, or high‑end restaurants.
• At least 2 years in a Chef de Partie or Senior Chef de Partie position within a hot kitchen environment.
• Previous experience in a luxury hotel, fine dining venue, or internationally branded hospitality operation is highly preferred.
• Proven experience managing multiple hot kitchen sections and high‑volume operations.

CORE WORK ACTIVITIES

Ensuring Culinary Standards And Responsibilities Are Met

• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Supporting Culinary Team Activities

• Supervises daily shift operations.
• Ensures all employees have proper supplies, equipment and uniforms.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures completion of assigned duties.
• Participates in the employee performance appraisal process, giving feedback as needed.
• Handles employee questions and concerns.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in an on‑going employee recognition program.
• Conducts training when appropriate.
• Monitors employee's progress towards meeting performance expectations.

Maintaining Culinary Goals

• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service

• Sets a positive example for guest relations.
• Handles guest problems and complaints seeking assistance from supervisor as necessary.
• Empowers employees to provide excellent customer service within guidelines.

Additional Responsibilities

• Reports malfunctions in department equipment.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.

From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.