Senior Sous Chef

Four Seasons Hotels; Kuta Selatan; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A luxury hotel chain in Indonésia is seeking a Senior Sous Chef to manage kitchen operations and staff. This role involves overseeing food production, controlling costs, and ensuring compliance with health regulations. The ideal candidate has 3-5 years of culinary experience, supervisory skills, and formal culinary qualifications. The position offers competitive salary and benefits, along with training opportunities.

Benefits

Competitive salary

Comprehensive benefits package

Employee discount for stays

Complimentary employee meals

Qualifications

• Minimum of 3–5 years of operational kitchen experience.
• Proven track record in fine dining and high-end Asian and Western cuisine.
• Supervisory and management experience required.

Responsibilities

• Supervise day-to-day kitchen operations.
• Manage food costs and production control.
• Ensure sanitation standards are met.
• Communicate with employees to meet operational needs.

Skills

Excellent communication skills

Organizational skills

Strong administrative skills

Computer skills (Excel, Word)

Education

Formal culinary qualifications

HACCP certification

Job description

The Senior Sous Chef holds a management position within the kitchen department, reporting directly to the Executive Chef. This role is responsible for supervising the day-to-day operations of the hotel’s restaurant kitchen. Key responsibilities include managing food costs and production control to minimize wastage, as well as providing daily culinary training and guidance to all kitchen employees.

What you will do:

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.

Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.

Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.

Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.

Attend regular operational meetings to ensure effective coordination and cooperation between departments.

Observe physical condition of facilities and equipment in the restaurant and make recommendations for corrections and improvements as needed. Inspect the restaurant for spot checks on bar set ups as well as random quality checks to build guest loyalty in return.

Work harmoniously and professionally with co-workers and supervisors.

What you bring:

Excellent communication and organizational skills; proficiency in reading, writing, and speaking English.

Strong administrative and computer skills (Excel, Word).

Minimum of 3–5 years of operational kitchen experience with diverse culinary exposure and a proven track record in fine dining as well as high-end Asian and Western cuisine restaurants.

Supervisory and management experience required; formal culinary qualifications are essential.

HACCP certification would be an advantage.

What we offer:

Competitive Salary, wages, and a comprehensive benefits package.

Excellent Training and Development opportunities.

Employee Discount for stays at any Four Seasons worldwide.

Complimentary Employee Meals.