Sous Chef

Cafe Dasa; Denpasar; On-site; IDR 133,920,000 - 200,880,000; Full time

Job summary

Pulau Projects in Bali is seeking a dynamic Sous Chef to lead daily kitchen operations, partner with theHead Chef on menu planning, and uphold exceptional quality and hygiene standards.

The role emphasizes training, mentorship, and a proactive approach to inventory, costing, and SOPs within a fast-paced hospitality setting on the island.

Qualifications

• 2–3 years of experience as Sous Chef or Junior Sous Chef in a cafe, restaurant, or hotel.
• Experience in pre-opening teams is a massive plus.
• Strong leadership, mentoring, and ability to stay composed under pressure.

Responsibilities

• Collaborate with Head Chef on menu planning, recipe testing, SOPs, and kitchen inventory.
• Lead daily kitchen operations to ensure hygienic, efficient workflow.
• Maintain food quality, taste, and presentation before service.
• Manage stock levels, conduct inventories, and control food costs.
• Train and mentor commis and cooks to maintain a high-performing team culture.
• Enforce HACCP and food safety practices across the kitchen.

Skills

Leadership

Food safety

Team management

Communication

Job description

Pulau Projects is a Bali-based hospitality collective crafting timeless experiences and meaningful spaces rooted in people, culture, and connection, driven by local talent, shaped by Bali and shared with the world.

We are looking for a dynamic, creative, and leadership-driven Sous Chef who shares our passion for community and excellence, to help shape our success story from day one.

Job Description:

Collaborate closely with the Head Chef in menu planning, recipe testing, establishing Standard Operating Procedures (SOPs), and setting up the kitchen inventory and equipment checklist.

Lead, organize, and supervise daily kitchen operations to ensure a smooth, hygienic, and efficient workflow.

Maintain strict standards for food quality, taste, presentation, and consistency before any dish leaves the pass.

Manage stock levels, conduct regular inventory checks, minimize food wastage, and assist in maintaining the target food cost percentage.

Train, mentor, and motivate the kitchen crew (commis and cooks) to foster a disciplined, high-performing, and positive work culture rooted in growth.

HACCP & Food Safety: Enforce strict hygiene, sanitation, and food safety practices throughout the kitchen area in compliance with HACCP standards.

Who We Are Looking For:

2–3 years of experience as a Sous Chef or Junior Sous Chef in a reputable Cafe, Restaurant, or Star-Rated Hotel.

Thrive in fast-paced environments—prior experience in a pre-opening team is a massive plus.

Passionate about food trends, possess deep culinary expertise (e.g., Western/Asian Fusion, Specialty Brunch), and know your way around kitchen SOPs, costing, and inventory.

A natural leader who leads by example, communicates effectively, and stays grounded under pressure.

Flexible with scheduling (shifts, weekends, and holidays) and are currently based in Bali (preferably near Sanur or Denpasar).