Sous Chef

Good Rupa Group; Provinsi Bali; On-site; IDR 90,000,000 - 130,000,000; Full time

Job summary

Good Rupa Group seeks a hands-on Sous Chef for its Bali kitchen, supporting the Head Chef in daily operations across breakfast, bakery, and evening plates. You will lead, train, and mentor the team while maintaining RUPA's culinary standards and guest experience.

Based in Uluwatu, the role requires strong kitchen leadership, high quality plating, and collaboration with the bar and front-of-house teams to ensure a seamless operation in a vibrant, day-to-night dining concept.

Qualifications

• Professional experience as a Sous Chef or senior line cook in quality dining, bakery, or bar-oriented environments.
• Strong skills in hot and cold kitchen preparation, pastry or bakery techniques, and plating for casual yet elevated service.
• Sound knowledge of food safety, hygiene standards, and kitchen sanitation practices, with commitment to regulatory compliance.
• Ability to supervise and train kitchen staff, coordinate shifts, and support a positive, respectful team culture.
• Experience with inventory management, portion control, and basic cost awareness to support efficient kitchen operations.
• Strong organizational and time management skills, with the ability to work in a fast-paced, high-pressure environment.
• Willingness to work flexible hours, including evenings, weekends, and holidays as required by the operation.
• Basic English communication skills; familiarity with Indonesian language or working in Bali is an advantage.
• Formal culinary training or certification is preferred but equivalent hands-on experience will be considered.

Responsibilities

• Support Head Chef and Executive Chef in managing daily kitchen operations.
• Prepare and plate dishes for breakfast, bakery service, and evening plates.
• Ensure consistency with RUPA’s culinary standards and menu execution.
• Oversee mise en place, inventory, ordering, and food storage.
• Train and guide kitchen staff; supervise shifts.
• Maintain hygiene and safety standards; comply with regulations.
• Collaborate with bar and front-of-house teams to deliver seamless guest experience.
• Provide hands-on leadership during service with focus on quality, timing, and presentation.

Skills

Sous Chef experience

Hot & cold kitchen prep

Pastry/bakery techniques

Food safety & hygiene

Staff supervision & training

Inventory management

Time management

Flexible hours

Basic English

Culinary training

Education

Formal culinary training or certification

Job description

Company Description

Good Rupa Group is launching RUPA, a contemporary lo-fi bar and bakery in Uluwatu, Bali. RUPA offers elevated casual dining, hand-crafted pastries, and a relaxed all-day breakfast that transitions into an intimate bar setting at night. The evening experience features small plates, cult cocktails, and natural wines, creating a distinct atmosphere for guests throughout the day. As part of Good Rupa Group, the venue emphasizes quality ingredients, thoughtful preparation, and a welcoming environment for both guests and team members. Team members can expect a creative, service-oriented workplace focused on culinary excellence and guest experience.

Role Description

The Sous Chef is a full-time, on-site role based in Bali, Indonesia, supporting the Head Chef & Executive Chef in managing daily kitchen operations. This role includes preparing and plating dishes for breakfast, bakery service, and evening plates, while ensuring consistency with RUPA’s culinary standards. The Sous Chef assists in menu execution, coordinates food preparation, oversees mise en place, and helps manage inventory, ordering, and food storage. Day-to-day responsibilities also include training and guiding kitchen staff, maintaining hygiene and safety standards, and collaborating with the bar and front-of-house teams to deliver a seamless guest experience. The role requires hands-on leadership during service, with attention to quality, timing, and presentation.

Qualifications

• Professional experience as a Sous Chef or senior line cook in quality dining, bakery, or bar-oriented environments.
• Strong skills in hot and cold kitchen preparation, pastry or bakery techniques, and plating for casual yet elevated service.
• Sound knowledge of food safety, hygiene standards, and kitchen sanitation practices, with commitment to regulatory compliance.
• Ability to supervise and train kitchen staff, coordinate shifts, and support a positive, respectful team culture.
• Experience with inventory management, portion control, and basic cost awareness to support efficient kitchen operations.
• Strong organizational and time management skills, with the ability to work in a fast-paced, high-pressure environment.
• Willingness to work flexible hours, including evenings, weekends, and holidays as required by the operation.
• Basic English communication skills; familiarity with Indonesian language or working in Bali is an advantage.
• Formal culinary training or certification is preferred but equivalent hands-on experience will be considered.