Sous Chef

Shishi Izakaya Lounge & Nightclub Bali; Indonesia; On-site; IDR 111,600,000 - 200,880,000; Full time

Benefits offered by this job

Competitive salary

Growth opportunities

Creative input in menu

Supportive team

Meal plan and discounts

Job summary

Marriott International in Bali is seeking a Sous Chef with a passion for culinary development to join our Denpasar kitchen. You will support the Head Chef in menu planning, recipe development and costing, and ensure high standards across all catering services.

You will oversee daily kitchen operations, mentor junior staff, manage inventory and safety compliance, and contribute to delivering exceptional guest experiences.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie.
• Strong culinary techniques, food presentation and flavor development.
• Experience in menu engineering and costing.
• Excellent leadership, communication, and organizational skills.
• Passion for food innovation and maintaining quality standards.

Responsibilities

• Assist the Head Chef with menu planning, recipe development and costing.
• Oversee daily kitchen operations for efficient preparation and high-quality dishes.
• Mentor junior kitchen staff and provide training.
• Ensure compliance with food safety, hygiene and sanitation regulations.
• Maintain inventory, order supplies and manage stock rotation.
• Foster a positive, collaborative kitchen environment.

Skills

Leadership

Culinary techniques

Menu costing

Food safety

Team mentorship

Education

High school diploma or equivalent

2-year degree in Culinary Arts or Hospitality Management

Job description

About the Role

Our client is seeking an innovative and skilled Sous Chef with a passion for Culinary Development to join their dynamic kitchen team in Denpasar . This role focuses on supporting the Head Chef in creating new menu items, refining existing recipes, and ensuring the highest standards of food preparation and quality across all catering services. You will be instrumental in driving culinary excellence and contributing to the reputation of our client as a leader in the catering industry. This is an ideal opportunity for a creative chef looking to make their mark.

Key Responsibilities

• Assist the Head Chef in menu planning, recipe development, and costing.
• Oversee daily kitchen operations, ensuring efficient preparation and high-quality execution of dishes.
• Manage and mentor junior kitchen staff, providing training and guidance.
• Ensure compliance with all food safety, hygiene, and sanitation regulations.
• Maintain kitchen inventory, order supplies, and manage stock rotation.
• Contribute to maintaining a positive and collaborative work environment in the kitchen.

Requirements

• Proven experience as a Sous Chef or Senior Chef de Partie in a reputable establishment.
• Strong understanding of culinary techniques, food presentation, and flavor development.
• Experience in menu engineering and costing is highly desirable.
• Excellent leadership, communication, and organizational skills.
• A passion for food innovation and commitment to quality standards within the Denpasar culinary scene.

Benefits

• Competitive salary and benefits package.
• Opportunities for professional growth and culinary training.
• Creative input into menu development and culinary innovation.
• Supportive team environment.
• Employee meal plan and discounts.

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).

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.

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.
• Serving 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.

Job Details

**Job Category** Food and Beverage & Culinary

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

VIEW ON MAP ( Full Time

**Located Remotely?** N

**Position Type** Management