Sous Chef

PISON GROUP; Denpasar; On-site; IDR 133,920,000 - 200,880,000; Full time

Job summary

PISON GROUP in Bali is seeking a skilled kitchen professional to manage operations and uphold high standards. This role will supervise daily kitchen activities, ensure quality, train staff, manage inventory, and contribute to menu development.

Collaborate with the Executive Chef to maintain safety and sanitation, control costs, and improve kitchen efficiency in a fast-paced environment.

Responsibilities

• Supervise all daily kitchen operations and delegate tasks to prep cooks and line chefs
• Inspect dishes before they leave the kitchen to ensure taste, portioning, and presentation
• Coach, mentor, and train junior kitchen team members on techniques and safety
• Track stock levels, order ingredients, and minimize waste to control costs
• Collaborate with the Executive Chef on menu planning and recipe standardization
• Enforce food hygiene, health regulations, and workplace safety guidelines

Skills

Kitchen Management

Quality Control

Staff Training

Inventory & Ordering

Menu Development

Safety & Sanitation

Job description

Kitchen Management: Supervise all daily kitchen operations, delegate tasks to prep cooks and line chefs, and ensure food preparation runs smoothly and efficiently.

Quality Control: Inspect dishes before they leave the kitchen to ensure they meet strict standards for taste, portioning, and presentation.

Staff Training: Coach, mentor, and train junior kitchen team members on proper culinary techniques, safety protocols, and recipe execution.

Inventory & Ordering: Track stock levels, organize produce, place orders, and help minimize waste to maintain food costs.

Menu Development: Collaborate with the Executive Chef to plan menus, create daily specials, and standardize recipes.

Safety & Sanitation: Enforce all food hygiene practices, health department regulations, and workplace safety guidelines.

What's your expected monthly basic salary?

Which of the following types of qualifications do you have?

How many years' experience do you have as a Sous Chef?

How many years' experience do you have in a training & development role?

Do you have experience with quality control processes?

How much notice are you required to give your current employer?