Senior Sous Chef — Lead Kitchen & Mentorship (Bali)

BRETT ADVISORY GROUP; Kuta Utara; On-site; IDR 200,880,000 - 401,760,000; Part time

Job summary

The Bench Group in Bali is seeking an experienced Senior Sous Chef to lead our culinary team in Canggu - Uluwatu. This contract position focuses on maintaining top-quality food preparation, presentation and guest satisfaction while supporting the Head Chef in a fast-paced hospitality setting.

Key requirements include 5–7 years of culinary experience with 2–3 years in senior roles, formal culinary qualifications, strong leadership, HACCP knowledge, and excellent communication.

Qualifications

• 5–7 years of professional culinary experience, with 2–3 years in a senior/supervisory kitchen role
• Formal culinary training or recognised chef qualification (City & Guilds, NVQ or equivalent)
• Strong technical skills in food preparation, cooking techniques and menu development
• Proven leadership and team management abilities, with mentoring experience
• Excellent understanding of food safety, hygiene and HACCP principles
• Strong organisational and time management skills in a fast-paced environment
• Knowledge of inventory, costing and food waste reduction
• Exceptional communication and interpersonal skills
• Flexibility to work in diverse hospitality settings
• Experience in international or high-end establishments is highly desirable

Responsibilities

• Lead kitchen operations and ensure high standards of food preparation and presentation
• Mentor and train junior staff and supervisors
• Support Head Chef in delivering exceptional dining experiences
• Oversee ordering, inventory, and cost controls where applicable
• Maintain compliance with food safety and HACCP standards

Skills

Kitchen leadership

Food safety HACCP

Menu development

Staff mentoring

Time management

Communication

Education

Formal culinary training / chef qualification

Job description

The Bench Group in Bali is seeking an experienced Senior Sous Chef to lead our culinary team in Canggu - Uluwatu. This contract position focuses on maintaining top-quality food preparation, presentation and guest satisfaction while supporting the Head Chef in a fast-paced hospitality setting.

Key requirements include 5–7 years of culinary experience with 2–3 years in senior roles, formal culinary qualifications, strong leadership, HACCP knowledge, and excellent communication.