Junior Sous Chef: Lead a Station in Bali, Growth Path

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 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.