Sous Chef

Unbranded; Lombok; On-site; IDR 110,000,000 - 150,000,000; Full time

Job summary

KULT MOSS Restaurant in Lombok, Indonesia, is seeking a qualified Sous Chef to support the Executive Chef in day-to-day kitchen operations, uphold food quality, and ensure hygiene standards. You will lead and develop the kitchen team, coordinate with front-of-house, and take charge in the Executive Chef's absence to ensure smooth service across breakfast, lunch, dinner, and events.

Candidates with 3–5 years' experience in high-end hospitality, strong cooking techniques, and leadership skills are

Qualifications

• 3–5 years of professional kitchen experience.
• Experience as Chef de Partie or Junior Sous Chef preferred.
• Experience in high-end hospitality environments is an advantage.
• Strong knowledge of cooking techniques and kitchen operations.

Responsibilities

• Assist Executive Chef in daily kitchen operations.
• Ensure prep, cooking, plating, and service meet standards.
• Organize tasks across kitchen stations based on requirements.
• Monitor service across breakfast, lunch, dinner, events, and special functions.
• Lead, motivate, and supervise the kitchen team.
• Ensure hygiene and safety compliance in the kitchen.
• Communicate effectively with front-of-house teams.
• Step in for Executive Chef when not present.
• Maintain portion sizes and presentation to approved standards.

Skills

Kitchen operations

Leadership

Team management

Food safety

Communication

Job description

The Sous Chef is responsible for assisting the Executive Chef / Head Chef in managing the day-to-day kitchen operation, ensuring food quality and consistency, maintaining hygiene and food safety standards, and leading and developing the kitchen team. As the second-in-command of the kitchen, the Sous Chef is expected to take responsibility for the kitchen operation in the absence of the Executive Chef / Head Chef and ensure that all service runs efficiently and according to KULT MOSS standards.

Key responsibilities

• Assist the Executive Chef / Head Chef in overseeing daily kitchen operations.
• Ensure all preparation, cooking, plating, and service are carried out according to established standards.
• Organize and delegate tasks across kitchen stations based on operational requirements.
• Ensure the kitchen is fully prepared before service and properly closed down after service.
• Monitor kitchen operations during breakfast, lunch, dinner, events, and special functions.
• Maintain effective communication and coordination between the kitchen and front-of-house teams.
• Take responsibility for kitchen operations and decision-making when the Executive Chef / Head Chef is not present.
• Ensure all dishes are prepared according to approved recipes, specifications, portion sizes, and presentation standards.
• Conduct quality checks on ingredients and finished dishes before service.
• Lead, motivate, and supervise the kitchen team.

About you

• Minimum 3-5 years of professional kitchen experience.
• Previous experience as a Chef de Partie, Junior Sous Chef, or similar supervisory role is preferred.
• Experience in a restaurant, hotel, resort, or high-end hospitality environment is an advantage.
• Strong knowledge of food preparation, cooking techniques, plating, and kitchen operations.
• Good understanding of food hygiene, sanitation, and food safety practices.
• Knowledge of food cost, portion control, inventory management, and waste reduction.
• Strong leadership and team management skills.Ability to work effectively in a fast-paced and high-pressure environment.
• Strong communication and interpersonal skills.
• Willingness to work flexible shifts, weekends, public holidays, and special events.

About us

KULT MOSS Restaurant is located in Kuta, Lombok, Indonesia.