Lead Western Cuisine Sous Chef | Seasonal Menu Innovator

AYANA Hospitality Group; Komodo; On-site; IDR 180,000,000 - 240,000,000; Full time

Job summary

AYANA Komodo seeks a motivated Sous Chef to oversee kitchen operations, ensure top quality, hygiene, and presentation while supporting seasonal menu development.

You will supervise staff, manage prep tasks, and mentor junior chefs; a culinary degree and at least five years in luxury dining are required, with strong English communication and leadership skills. This role is based at a prestigious five-star hotel on Komodo Island.

Qualifications

• Minimum 5 years of culinary experience in a 5-star hotel or fine dining restaurant.
• Culinary degree or equivalent vocational training certificate required.
• Strong leadership, time management, and problem-solving skills.
• Excellent communication skills in English, both verbal and written.

Responsibilities

• Supervise daily kitchen operations and ensure consistent food quality and safety standards.
• Coordinate kitchen staff, assign prep and production tasks, and monitor performance.
• Assist in developing and updating menus every six months with creative and seasonal dishes.
• Maintain food and labor cost targets by minimizing waste and managing inventory.
• Train, mentor, and motivate junior chefs to support their professional development.

Skills

Leadership

Time management

Problem-solving

English communication

Education

Culinary degree or equivalent vocational training

Job description

AYANA Komodo seeks a motivated Sous Chef to oversee kitchen operations, ensure top quality, hygiene, and presentation while supporting seasonal menu development.

You will supervise staff, manage prep tasks, and mentor junior chefs; a culinary degree and at least five years in luxury dining are required, with strong English communication and leadership skills. This role is based at a prestigious five-star hotel on Komodo Island.