Sous Chef

Kite Dining; Kuta; On-site; IDR 133,920,000 - 200,880,000; Full time

Job summary

Kite Dining in Bali is seeking an experienced and ambitious Sous Chef to work closely with Chef Lam and help lead our kitchen team. This hands-on leadership role focuses on ingredients, technique, consistency, organisation, and developing people as we build a new restaurant from the ground up.

You will train the opening team, implement systems, and ensure every dish meets high standards. With 5+ years in quality restaurants and at least 2 years in a leadership role, you will supervise, manage

Qualifications

• Minimum 5 years of professional kitchen experience in quality restaurants or luxury hospitality.
• Minimum 2 years as a Sous Chef, Junior Sous Chef, or equivalent kitchen leadership position.
• Strong foundation in professional cooking techniques and kitchen organisation.
• Demonstrated experience supervising, training, and developing kitchen teams.
• Strong understanding of food costing, inventory management, portion control, and waste management.

Responsibilities

• Work closely with Chef Lam to lead the daily kitchen operation.
• Ensure every dish consistently meets the restaurant's standards for flavour, technique, presentation, and execution.
• Lead and supervise the kitchen team during preparation and service.
• Maintain a calm, organised, disciplined, and professional kitchen environment.
• Train, mentor, and develop junior chefs and kitchen team members.
• Help establish recipes, preparation procedures, kitchen systems, and SOPs.
• Assist with menu development, recipe testing, tastings, and seasonal menu changes.
• Monitor mise en place, preparation, portion control, and product quality.
• Manage food ordering, receiving, storage, stock rotation, and inventory.
• Monitor food costs, yields, portioning, and wastage.

Skills

Kitchen leadership

Food cost management

Inventory management

Food safety

Team development

English language

Job description

We are looking for an experienced and ambitious Sous Chef to work closely with Chef Lam and help lead our kitchen team. This is a hands‑on leadership role for someone who cares deeply about ingredients, technique, consistency, organisation, and developing people. The Sous Chef will play an important role in establishing the kitchen culture from the beginning—from training the opening team and implementing systems to maintaining the standards expected during every service. This is an opportunity to work closely with an experienced chef, challenge yourself professionally, and play a meaningful role in building a new restaurant from the ground up.

Key responsibilities

• Work closely with Chef Lam to lead the daily kitchen operation.
• Ensure every dish consistently meets the restaurant's standards for flavour, technique, presentation, and execution.
• Lead and supervise the kitchen team during preparation and service.
• Maintain a calm, organised, disciplined, and professional kitchen environment.
• Train, mentor, and develop junior chefs and kitchen team members.
• Help establish recipes, preparation procedures, kitchen systems, and SOPs.
• Assist with menu development, recipe testing, tastings, and seasonal menu changes.
• Monitor mise en place, preparation, portion control, and product quality.
• Manage food ordering, receiving, storage, stock rotation, and inventory.
• Monitor food costs, yields, portioning, and wastage.

About you

• Minimum 5 years of professional kitchen experience in quality restaurants or luxury hospitality.
• Minimum 2 years as a Sous Chef, Junior Sous Chef, or equivalent kitchen leadership position.
• Strong foundation in professional cooking techniques and kitchen organisation.
• Demonstrated experience supervising, training, and developing kitchen teams.
• Strong understanding of food costing, inventory management, portion control, and waste management.
• Sound knowledge of food safety and hygiene standards.
• Strong organisational skills and attention to detail.
• Able to remain calm, focused, and solutions-oriented under pressure.
• Good command of English is preferred.

About us

This is the beginning of a long‑term vision to build one of Indonesia's most respected independent hospitality groups, founded by Chef Lam Ming Kin. Known for his commitment to craftsmanship, creativity, and excellence, Chef Lam is bringing his culinary philosophy to Bali through a chef‑driven, casual fine dining restaurant where every detail matters. We believe in high standards, professionalism, teamwork, and continuous improvement. As we grow in Indonesia, we aim to develop our people and create future leadership opportunities from within.