Senior Sous Chef - Tone All Day Lounge - Canggu

The Cakap Group; Provinsi Bali; On-site; IDR 182,801,000 - 218,959,000; Full time

Benefits offered by this job

Competitive salary

Religious Holiday Allowance (THR)

BPJS Health & Employment Coverage

Service Charge

Meal Allowance

Job summary

The Cakap Group is seeking a Senior Sous Chef for a pre-opening restaurant in Canggu, Bali. You will support menu development, kitchen setup, recipe standardization, supplier coordination, and training to ensure a high-performing kitchen culture from day one.

Minimum 5 years in senior culinary roles, with premium restaurant or pre-opening experience. Strong English, leadership, and cost-control skills are essential for success in this role.

Qualifications

• Minimum 5 years of experience as a Sous Chef or Senior Sous Chef in premium restaurants or pre-opening settings.
• Good command of English and strong communication skills are required.
• Experience in kitchen setup, menu development, and cost control is advantageous.

Responsibilities

• Lead and support kitchen pre-opening activities and operations.
• Translate culinary concepts into practical kitchen operations, menus, recipes, and production standards.
• Develop recipes, standardize portions, and ensure high-quality execution from opening day.

Skills

5+ years experience

English proficiency

Job description

Position: Senior Sous Chef - Pre-Opening Restaurant
Client : Tone All Day Lounge - Canggu
Location: Canggu - Bali, Indonesia
Department: Food & Beverage Product Department
Reports To: General Manager

Budget Up To : IDR 18.000.000

About Us:

The Cakap Group (TCG) is a licensed hospitality management and restaurant consulting company in Indonesia with an 11-year history of success. We design, launch, and manage a diverse portfolio of prestigious projects, ranging from boutique hotels and luxury resorts to restaurants and luxury yachts. With over 150 successful projects and 800+ employees recruited, we offer a stable, dynamic, and internationally standardized working environment. You will collaborate with a multidisciplinary team of specialists, supported by our state-of-the-art Research & Development (R&D) kitchen and modern training facilities in Bali. Join us to accelerate your career and be part of an exceptional team that transforms ambitious visions into world-class hospitality experiences.

About Client:

TONE All Day Lounge is an effortlessly cool, all-day destination in Canggu, built on a simple yet powerful philosophy: "One room. All day. Coffee, cocktails, vinyl." Functioning as the ultimate living room for the local creative in-crowd, TONE seamlessly transitions from a serious morning coffee program to an elevated midnight cocktail bar, anchored by an honest, fire-driven kitchen and a curated, vinyl-first soundscape. Offering a quiet counter-programming to the typical beach club circuit, TONE is rooted in genuine warmth, impeccable taste, and a welcoming "no-VIP" culture where visitors instantly feel like regulars. With the guest experience driven by taste over spectacle, the venue is designed to become a distinctive and highly respected hospitality destination in Canggu.

What You Will Contribute:

As the Senior Sous Chef - Pre-Opening Restaurant, you will play a key role in bringing TONE All Day Lounge's culinary concept from development to successful operation. Working closely with the General Manager and culinary leadership, you will support menu development, kitchen setup, recipe standardization, supplier coordination, team recruitment and training, food cost control, and pre-opening preparations. You will help establish a disciplined, creative, and high-performing kitchen culture while ensuring the food consistently reflects TONE's fire-driven, ingredient-focused identity and high standards from opening day onwards.

What You Will Do:

Support the Executive Chef and General Manager in leading the complete kitchen pre-opening process.

Assist in translating TONE's culinary concept into practical kitchen operations, menus, recipes, and production standards.

Support menu development, recipe testing, tasting sessions, and finalization of dishes in line with the restaurant's concept.

Develop and maintain standardized recipes, portion specifications, plating guidelines, and production procedures.

Assist with kitchen layout planning, workflow optimization, equipment selection, and operational readiness.

Coordinate kitchen trials, mock services, tastings, rehearsals, and soft-opening activities.

Recruit, train, supervise, and develop kitchen team members in collaboration with the Executive Chef and General Manager.

Establish a strong kitchen culture based on discipline, teamwork, creativity, consistency, and accountability.

Create and implement kitchen SOPs, checklists, preparation systems, opening and closing procedures, and hygiene standards.

Oversee daily kitchen operations and ensure smooth coordination between preparation, service, and other F&B departments.

Lead the kitchen team during service and maintain a hands‑on presence during busy operating periods.

Ensure consistent quality, taste, presentation, portion control, and execution across all dishes.

Monitor food preparation, cooking techniques, storage, labeling, and product handling to maintain quality and safety standards.

Maintain strong knowledge and execution of fire-driven cooking techniques and appropriate kitchen equipment.

Work closely with suppliers to source high-quality ingredients while maintaining consistency and cost efficiency.

Support purchasing, receiving, storage, stock rotation, inventory control, and supplier evaluation.

Monitor food costs, portion sizes, wastage, yields, and kitchen expenses to achieve financial targets.

Implement effective systems to minimize food waste, breakage, spoilage, and unnecessary operational costs.

Conduct regular stock counts and ensure accurate inventory records and appropriate par levels.

Ensure the kitchen consistently complies with food safety, hygiene, sanitation, and occupational health and safety standards.

Coach and mentor chefs and kitchen team members to improve technical skills, product knowledge, efficiency, and consistency.

Prepare kitchen staff schedules in coordination with the General Manager and operational requirements.

Monitor team performance, attendance, discipline, productivity, and professional development.

Work closely with the General Manager and front‑of‑house team to ensure smooth communication and service execution.

Coordinate with the bar and coffee teams where food and beverage operations overlap to ensure a seamless guest experience.

Monitor guest feedback and identify opportunities to improve food quality, menu performance, and overall culinary experience.

Support menu engineering and product development based on guest preferences, sales performance, seasonality, and food costs.

Continuously research ingredients, culinary techniques, and contemporary F&B trends relevant to TONE's positioning.

Provide regular kitchen performance updates, recommendations, and operational reports to the General Manager and Executive Chef.

Support the culinary leadership team in maintaining TONE's reputation for quality, authenticity, and distinctive hospitality.

Who We're Looking For:

Minimum 5 years of experience as a Sous Chef, Senior Sous Chef, or similar senior culinary position.

Strong experience in premium restaurants, all-day dining concepts, contemporary restaurants, lifestyle venues, or similar F&B operations.

Pre-opening restaurant experience is highly preferred, with proven involvement in kitchen setup and successful restaurant launches.

Strong understanding of modern restaurant kitchen operations, including preparation, service, menu development, purchasing, inventory, and cost control.

Strong culinary background with experience in fire-driven cooking, open‑fire techniques, grilling, roasting, or similar cooking styles highly preferred.

Proven ability to lead, train, motivate, and develop kitchen teams in a fast‑paced environment.

Strong knowledge of food safety, hygiene, sanitation, HACCP principles, and kitchen health & safety standards.

Solid understanding of food costing, recipe costing, portion control, yield management, and waste reduction.

Experience developing recipes, standardizing dishes, and maintaining consistent food quality.

Strong organizational and time-management skills with the ability to manage multiple priorities during pre‑opening and service periods.

Hands‑on leadership style with high attention to detail and a strong commitment to culinary excellence.

Creative and commercially minded, with the ability to balance culinary quality, guest expectations, and operational costs.

Strong communication and interpersonal skills with the ability to work effectively across culinary and operational teams.

Passionate about ingredients, cooking, hospitality, and creating distinctive dining experiences.

Proactive, adaptable, and comfortable working in a dynamic and entrepreneurial restaurant environment.

Good command of English; additional language skills are an advantage.

Willing to work flexible hours, weekends, public holidays, and peak operating periods as required.

What We Offer:

Competitive salary (negotiable based on qualifications)

Religious Holiday Allowance (THR)

BPJS Health & Employment Coverage

Service Charge

Opportunity to shape the culinary team, kitchen culture, menu, and operating standards from the ground up

Perks and benefits

Medical Tunjangan Hari Raya (THR)

Daily snacks & supportive office environment

Opportunities to grow with a fast-expanding team

Meal Allowance