Lead Sous Chef: Menu, Ops & Kitchen Excellence

Pengiklan Anonim; Kuta; On-site; IDR 120,000,000 - 180,000,000; Full time

Job summary

Pengiklan Anonim in Bali, Indonesia is seeking an experienced Sous Chef to assist the Head Chef in daily kitchen operations and lead kitchen staff during food preparation and service.

Ideal candidates have 3–5 years in professional kitchens, 1–2 in supervisory roles, strong knowledge of food safety and inventory management, and the ability to work under pressure to deliver high-quality dishes.

Qualifications

• Minimum 3–5 years in a professional kitchen, with 1–2 years in a supervisory role.
• Proven experience as a Sous Chef or similar position.
• In-depth knowledge of food preparation, techniques, and kitchen operations.
• Good understanding of food safety, sanitation, and HACCP standards.
• Strong team leadership and management skills.
• Ability to work effectively under pressure in fast-paced environments.
• Knowledge of food cost calculation and inventory management.

Responsibilities

• Assist the Head Chef in managing daily kitchen operations.
• Supervise and coordinate kitchen staff during food preparation and service.
• Make sure all dishes are prepared according to the prescribed recipe and serving standards.
• Maintain food quality, consistency, and portion control.
• Monitor kitchen cleanliness and ensure compliance with hygiene and food safety standards.
• Assist in menu planning, recipe development, and seasonal menu updates.
• Monitor stock levels and coordinate material orders with the purchasing team.
• Control food waste and support costs.
• Efficiency initiatives.

Skills

Sous Chef experience

Team leadership

Food safety HACCP

Kitchen operations

Inventory management

Recipe execution

Pressure handling

Job description

Pengiklan Anonim in Bali, Indonesia is seeking an experienced Sous Chef to assist the Head Chef in daily kitchen operations and lead kitchen staff during food preparation and service.

Ideal candidates have 3–5 years in professional kitchens, 1–2 in supervisory roles, strong knowledge of food safety and inventory management, and the ability to work under pressure to deliver high-quality dishes.