Sous Chef

Tanah Gajah, a Resort by Hadiprana; Kecamatan Ubud; On-site; IDR 223,200,000 - 334,800,000; Full time

Job summary

Tanah Gajah, a Resort by Hadiprana in Ubud, Bali, seeks a talented Sous Chef to join its luxury culinary team.

You will assist the Executive Chef, design menus blending Indonesian and Western cuisine, oversee staff, and help manage inventory and costs.

The role requires strong leadership, English proficiency, and a passion for using seasonal, locally sourced ingredients to deliver exceptional guest experiences.

Qualifications

• Minimum 2-3 years of experience in the same role in a five-star hotel.
• Proven track record in managing kitchen operations and leading a team.
• Creativity and passion for using locally sourced, seasonal ingredients.
• Strong knowledge of menu development and cost management.
• Excellent leadership, communication, and organizational skills.
• Ability to work in a fast-paced, high-standard environment while maintaining attention to detail.
• Proficiency in English (written and spoken).
• Familiarity with modern culinary trends and sustainable kitchen practices is a plus.

Responsibilities

• Assist the Executive Chef in overseeing all kitchen operations, ensuring the highest standards of quality, taste, and presentation.
• Design and execute menus that creatively blend Indonesian and Western cuisine, reflecting the resort’s luxury positioning and cultural heritage.
• Supervise and train kitchen staff to maintain a high standard of culinary excellence, food safety, and hygiene.
• Monitor food inventory, cost control, and kitchen budget.
• Collaborate with the culinary and F&B teams to develop seasonal, locally-inspired dishes using the freshest local ingredients.
• Support in curating special dining events and signature experiences for guests.

Skills

Leadership

Communication

Organizational skills

English proficiency

Cost management

Job description

Tanah Gajah, a Resort by Hadiprana, is a luxury boutique resort in Ubud, Bali, renowned for its deep connection to Indonesian art, culture, and heartfelt hospitality. We are home to The Tempayan, an all-day dining restaurant overlooking serene rice paddies, where we blend local flavors with global culinary inspirations.

We are looking for a talented and passionate Sous Chef to join our culinary team, someone who thrives on creativity, excellence, and innovation.

Responsibilities

• Assist the Executive Chef in overseeing all kitchen operations, ensuring the highest standards of quality, taste, and presentation.
• Design and execute menus that creatively blend Indonesian and Western cuisine, reflecting the resort’s luxury positioning and cultural heritage.
• Supervise and train kitchen staff to maintain a high standard of culinary excellence, food safety, and hygiene.
• Monitor food inventory, cost control, and kitchen budget.
• Collaborate with the culinary and F&B teams to develop seasonal, locally-inspired dishes using the freshest local ingredients.
• Support in curating special dining events and signature experiences for guests.

Qualifications

• Minimum 2-3 years of experience in the same role of five-star hotel, with strong expertise in Indonesian and Western cuisine.
• Proven track record in managing kitchen operations and leading a team.
• Creativity and passion for using locally sourced, seasonal ingredients.
• Strong knowledge of menu development and cost management.
• Excellent leadership, communication, and organizational skills.
• Ability to work in a fast-paced, high-standard environment while maintaining attention to detail.
• Proficiency in English (both written and spoken).
• Familiarity with modern culinary trends and sustainable kitchen practices is a plus.