Sous Chef

Pt. Savora Boga Bali; Denpasar; On-site; IDR 200,880,000 - 312,480,000; Full time

Benefits offered by this job

Competitive salary

Diverse high-profile events

Professional development

Modern kitchen facilities

Collaborative team environment

Job summary

Pt. Savora Boga Bali is seeking a skilled Sous Chef in Denpasar to support the Head Chef in managing banquet kitchen operations.

You will prepare and execute high-volume banquets and events, ensuring consistent quality and presentation while leading the kitchen team and upholding hygiene and safety standards. The role requires strong culinary techniques, organizational skills, and the ability to perform under pressure in a fast-paced environment.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in high-volume catering or hotel settings.
• Strong knowledge of cooking methods, culinary techniques, and presentation standards.
• Excellent leadership, communication, and team management skills.
• Ability to work under pressure and manage multiple tasks.

Responsibilities

• Assist Head Chef in menu planning, recipe development, and banquet dish preparation.
• Oversee kitchen operations during banquets, ensuring efficiency and timelines.
• Supervise and mentor junior kitchen staff, guiding cooking techniques and standards.
• Maintain hygiene and sanitation standards in the kitchen.

Skills

Leadership

Culinary techniques

Food presentation

Job description

Our client is seeking a skilled and motivated Sous Chef to support the Head Chef in managing the banquet kitchen operations in Denpasar . You will play a crucial role in preparing and executing high-volume banquets and events, ensuring consistent quality and presentation. This position requires a strong understanding of culinary techniques, excellent organizational skills, and the ability to work effectively in a fast-paced, high-pressure environment. You will assist in leading the kitchen team, maintaining standards, and contributing to the overall success of the catering division.

About the Role

Our client is seeking a skilled and motivated Sous Chef to support the Head Chef in managing the banquet kitchen operations in Denpasar . You will play a crucial role in preparing and executing high-volume banquets and events, ensuring consistent quality and presentation. This position requires a strong understanding of culinary techniques, excellent organizational skills, and the ability to work effectively in a fast-paced, high-pressure environment. You will assist in leading the kitchen team, maintaining standards, and contributing to the overall success of the catering division.

Key Responsibilities

• Assist the Head Chef in menu planning, recipe development, and preparation of banquet dishes.
• Oversee kitchen operations during banquets, ensuring efficient workflow and adherence to timelines.
• Supervise and mentor junior kitchen staff, providing guidance on cooking techniques and standards.
• Maintain strict hygiene and sanitation standards in the kitchen, adhering to all health and safety regulations.
• Manage inventory, stock rotation, and ordering of kitchen supplies for banquet events.
• Ensure consistent quality and presentation of all food items served during banquets in Bali .

Requirements

• Proven experience as a Sous Chef or Senior Chef de Partie in a high-volume catering or hotel environment.
• Strong knowledge of various cooking methods, culinary techniques, and food presentation.
• Excellent leadership, communication, and team management skills.
• Ability to work effectively under pressure and manage multiple tasks simultaneously.
• Proficiency in kitchen inventory management and cost control.
• A passion for culinary excellence and a commitment to maintaining high standards in Denpasar .

Benefits

• Competitive salary and benefits package.
• Opportunity to work with a diverse range of high-profile events.
• Professional development and training opportunities within a reputable organization.
• Access to modern kitchen facilities and equipment.
• Collaborative and supportive team environment.

Our client is looking for a skilled and passionate Sous Chef to join their dynamic catering division in Denpasar . As a key member of the culinary team, you will support the Head Chef in all aspects of kitchen operations, from food preparation and production to maintaining impeccable standards of hygiene and quality. This role requires a creative individual with strong technical skills in cooking, a dedication to excellence, and the ability to lead and motivate junior kitchen staff. You will play a vital role in delivering exceptional culinary experiences to clients across Bali .

Key Responsibilities

• Assist the Head Chef in menu planning, recipe development, and costing.
• Oversee daily food preparation and production, ensuring consistency and quality across all dishes.
• Manage inventory, including ordering supplies, receiving deliveries, and minimizing waste.
• Supervise and train junior kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to all food safety, sanitation, and hygiene standards.
• Maintain kitchen equipment and ensure all areas are kept clean and organized.

Requirements

• Proven experience as a Sous Chef or Senior Chef de Partie in a high-volume catering or restaurant setting.
• Strong culinary skills and a deep understanding of various cooking techniques and cuisines.
• Knowledge of food safety regulations and best practices.
• Excellent leadership, communication, and teamwork abilities.
• Ability to work efficiently under pressure and manage multiple tasks simultaneously.

Benefits

• Competitive salary commensurate with experience.
• Opportunities for professional growth and culinary skill development.
• Comprehensive health insurance and benefits package.
• A creative and dynamic kitchen environment.
• Complimentary meals during shifts and potential for performance bonuses.

Our client is looking for a skilled and passionate Sous Chef to join their dynamic events division in beautiful Denpasar . In this role, you will work closely with the Head Chef to manage daily kitchen operations, ensure the highest quality of food preparation and presentation for a wide array of events. You will play a key part in menu development, staff training, and maintaining impeccable kitchen standards. This is an excellent opportunity for an ambitious chef to grow their career within a prestigious catering company in Bali , contributing to memorable culinary experiences.

Key Responsibilities

• Assist the Head Chef in managing all aspects of the kitchen, including food preparation, cooking, and plating.
• Supervise and mentor junior kitchen staff, ensuring adherence to recipes and quality standards.
• Contribute to menu planning and development, incorporating creative ideas and seasonal ingredients.
• Ensure all food is prepared to the highest standards of taste, quality, and presentation.
• Maintain strict sanitation and hygiene practices in the kitchen environment.
• Manage inventory, stock rotation, and ordering of kitchen supplies.

Requirements

• Minimum of 4 years of experience in a culinary role, with at least 2 years as a Sous Chef or Senior Chef de Partie.
• Proficiency in various cooking techniques and a good understanding of different cuisines.
• Experience in catering or large-scale event food production is highly desirable.
• Strong leadership skills and the ability to motivate a team.
• Excellent knowledge of food safety and sanitation regulations.
• Culinary degree or equivalent professional training preferred.

Benefits

• Competitive salary and benefits package.
• Opportunities for professional development and culinary training.
• Work in a stunning location and a vibrant event industry in Denpasar .
• Be part of a creative and collaborative kitchen team.
• Access to employee discounts on catering services.

Our client is seeking a skilled and dedicated Sous Chef to support the Head Chef in managing culinary operations for our remote catering services based in Denpasar . This role is crucial for ensuring the quality, consistency, and efficient preparation of all food items. You will assist in menu planning, supervise kitchen staff, manage inventory, and maintain the highest standards of hygiene and safety, all within a framework that facilitates remote team collaboration and oversight. The ideal candidate is passionate about food, possesses strong leadership potential, and thrives in a fast-paced environment, contributing significantly to our culinary excellence.

Key Responsibilities

• Assist the Head Chef in menu development, recipe standardization, and food costing.
• Supervise and mentor kitchen staff, ensuring adherence to recipes and preparation techniques.
• Manage kitchen inventory, including ordering supplies and maintaining stock levels to minimize waste.
• Ensure all food is prepared, cooked, and presented to the highest standards of quality and consistency.
• Implement and enforce strict food safety and sanitation regulations within the kitchen.
• Contribute to maintaining a positive and productive work environment for the kitchen team.

Requirements

• Proven experience as a Sous Chef or a senior role in a professional kitchen.
• Strong understanding of various culinary techniques and food preparation methods.
• Excellent leadership, communication, and organizational skills.
• Knowledge of food safety standards and kitchen hygiene practices.
• Ability to work effectively in a team and manage tasks efficiently, even with remote coordination needs.
• Passion for culinary arts and commitment to quality.

Benefits

• Competitive salary and benefits package.
• Opportunities for professional growth and culinary development.
• Work with a talented and passionate culinary team.
• Exposure to diverse catering events and menu creations.
• A supportive and dynamic work environment.

Additional Information

Job Number

Job Category Food and Beverage & Culinary

Location Jalan A.A. Gede Rai, Lodtunduh, Ubud Bali 80571, Indonesia

Located Remotely? N

Position Type Management

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

- Leads kitchen management team.

- Provides direction for all day-to-day operations.

- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

- Encourages and builds mutual trust, respect, and cooperation among team members.

- Serves as a role model to demonstrate appropriate behaviors.

- Ensures property policies are administered fairly and consistently.

- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

- Supervises and coordinates activities of cooks and workers engaged in food preparation.

- Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

- Develops and implements guidelines and control procedures for purchasing and receiving areas.

- Establishes goals including performance goals, budget goals, team goals, etc.

- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

- Manages department controllable expenses including food cost, supplies, uniforms and equipment.

- Participates in the budgeting process for areas of responsibility.

- Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

- Provides direction for menu development.

- Monitors the quality of raw and cooked food products to ensure that standards are met.

- Determines how food should be presented, and create decorative food displays.

- Recognizes superior quality products, presentations and flavor.

- Ensures compliance with food handling and sanitation standards.

- Follows proper handling and right temperature of all food products.

- Ensures employees maintain required food handling and sanitation certifications.

- Maintains purchasing, receiving and food storage standards.

- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

- Interacts with guests to obtain feedback on product quality and service levels.

- Responds to and handles guest problems and complaints.

- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

- Ensures employees are treated fairly and equitably.

- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

- Administers the performance appraisal process for direct report managers.

- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

- Observes service behaviors of employees and provides feedback to individuals and or managers.

- Manages employee progressive discipline procedures for areas of responsibility.

- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

- Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Tribute Portfolio is a family of independent hotels drawn together by a sense of character and passion for captivating design, vibrant social scenes, and experiences that feel like the real deal. Tribute Portfolio hotels are emboldened to stay true to their own character - they each tell their own design story, connect with their surrounding communities and proudly show off their individual brand identity. In joining Tribute Portfolio, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.