Sous Chef

PT HEYRCG BISA SABI; Provinsi Bali; On-site; IDR 180,000,000 - 240,000,000; Full time

Job summary

PT HEYRCG BISA SABI is seeking a skilled Sous Chef to lead daily kitchen operations alongside our Executive Chef in Bali. You’ll manage line cooks, ensure top-quality dishes, and help with menu planning to support high-volume service.

The role requires 3+ years in a fast-paced kitchen with supervisory experience, strong knife skills, and HACCP/ServSafe knowledge. You’ll collaborate on seasonal menus and inventory management in a dynamic environment.

Qualifications

• 3+ years of culinary experience in a fast-paced kitchen.
• 1–2 years in a supervisory role (Lead Line Cook, Junior Sous Chef, or Sous Chef).
• Degree or diploma from an accredited culinary arts program preferred; hands-on experience considered.

Responsibilities

• Oversee daily food preparation, line station setup, and service to meet high standards and presentation.
• Supervise, train, and mentor line cooks and kitchen staff; foster teamwork and accountability.
• Monitor stock levels, assist with food ordering, minimize waste, and enforce portion control.
• Ensure strict adherence to HACCP/ServSafe standards across all prep and cooking areas.
• Collaborate with the Executive Chef on seasonal menu updates, specials, recipe testing, and labor scheduling.

Skills

Leadership

Culinary expertise

Communication under pressure

Inventory management

Knife skills

Education

Culinary arts degree

Tools

Toast

MarketMan

Job description

We are seeking a skilled, passionate, and leadership-driven Sous Chef to oversee daily kitchen operations alongside our Executive Chef. As second-in-command, you will manage line cooks, maintain strict food quality and safety standards, assist with menu planning, and ensure efficient kitchen service during high-volume hours.

Key responsibilities

Oversee daily food preparation, line station setup, and service to ensure dishes meet high culinary standards and proper presentation.

Supervise, train, and mentor line cooks and kitchen staff; foster a positive, high-energy environment built on teamwork and accountability.

Monitor stock levels, assist with food ordering, minimize waste, and enforce portion control to meet profitability targets.

Ensure strict adherence to food safety, sanitation, and hygiene regulations (HACCP/ServSafe standards) across all prep and cooking areas.

Collaborate with the Executive Chef on seasonal menu updates, daily specials, recipe testing, and labor scheduling.

About you

3+ years of culinary experience in a fast-paced kitchen, with at least 1-2 years in a supervisory role (Lead Line Cook, Junior Sous Chef, or Sous Chef).

Degree or diploma from an accredited culinary arts program is preferred; equivalent high-level hands‑on kitchen experience will be considered.

Advanced knife skills, mastery of core cooking techniques (sautéing, roasting, butchery, sauce making), and deep knowledge of flavor profiles.

Active Food Handler's Card or ServSafe Manager certification (or local equivalent).

Excellent communication under pressure, strong organizational capabilities, crisis‑management skills, and stamina to work long hours on your feet.

Deep experience with inventory management software (e.g., Toast, MarketMan, or similar POS/kitchen systems).

Specialized expertise in specific cuisines (e.g., fine dining, farm-to-table, high-volume banquets) aligned with our establishment.