Sous Chef

Toegoe Respati; Provinsi Bali; On-site; IDR 167,400,000 - 223,200,000; Full time

Job summary

DOLAN Restaurant & Park in Bali seeks a passionate Sous Chef to support daily kitchen operations and uphold high culinary standards in a family-friendly dining setting.

You will supervise the kitchen team, ensure quality and portion control, and contribute to menu development while maintaining food safety and cost efficiency in a fast-paced environment.

Qualifications

• Minimum 3 years of experience in a similar culinary role.
• Proven hands-on experience in Western, Italian, and BBQ cuisine.
• Strong knowledge of cooking techniques, food preparation, menu execution, and food presentation.
• Previous experience supervising or leading a kitchen team.
• Good understanding of food safety, hygiene, sanitation, and food storage standards.
• Knowledge of inventory management, stock rotation, portion control, and food cost awareness.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Creative, detail-oriented, and committed to maintaining high food quality standards.
• A degree, diploma, or professional certification in Culinary Arts is an advantage.

Responsibilities

• Assist the Head Chef in managing daily kitchen operations and ensuring smooth workflow.
• Supervise and coordinate kitchen team members to maintain productivity, discipline, and teamwork.
• Oversee food preparation, cooking, and presentation to ensure consistent quality and compliance with established standards.
• Demonstrate strong culinary expertise in Western, Italian, and BBQ cuisine.
• Assist in menu development, recipe standardization, and the introduction of new dishes.
• Monitor food quality, portion control, and presentation to minimize waste and maintain consistency.
• Ensure compliance with food safety, hygiene, sanitation, and proper food storage procedures.
• Monitor kitchen inventory, stock rotation, and ingredient usage to support effective cost control.
• Train, guide, and develop kitchen team members to improve their culinary skills and performance.
• Coordinate with the service team to ensure timely food delivery and a smooth guest dining experience.
• Support the Head Chef in maintaining kitchen equipment, cleanliness, and overall operational standards.

Skills

Leadership

Communication

Organization

Problem-solving

Western cuisine

Italian cuisine

BBQ cuisine

Team supervision

Education

Culinary Arts degree

Tools

Kitchen equipment knowledge

Job description

DOLAN Restaurant & Park is a family-friendly dining destination in Canggu, Bali, offering a relaxed outdoor atmosphere where great food, nature, and memorable experiences come together. With a focus on quality dining and a vibrant garden setting, DOLAN provides a welcoming space for guests to enjoy good food and meaningful moments with family and friends.

We are looking for a passionate and skilled Sous Chef to support our kitchen operations, maintain high culinary standards, and contribute to delivering an exceptional dining experience.

Job Description

Assist the Head Chef in managing daily kitchen operations and ensuring smooth workflow.

Supervise and coordinate kitchen team members to maintain productivity, discipline, and teamwork.

Oversee food preparation, cooking, and presentation to ensure consistent quality and compliance with established standards.

Demonstrate strong culinary expertise in Western, Italian, and BBQ cuisine.

Assist in menu development, recipe standardization, and the introduction of new dishes.

Monitor food quality, portion control, and presentation to minimize waste and maintain consistency.

Ensure compliance with food safety, hygiene, sanitation, and proper food storage procedures.

Monitor kitchen inventory, stock rotation, and ingredient usage to support effective cost control.

Train, guide, and develop kitchen team members to improve their culinary skills and performance.

Coordinate with the service team to ensure timely food delivery and a smooth guest dining experience.

Support the Head Chef in maintaining kitchen equipment, cleanliness, and overall operational standards.

Qualifications

Minimum 3 years of experience in a similar culinary role, preferably in a restaurant or hospitality environment.

Proven hands-on experience in Western, Italian, and BBQ cuisine.

Strong knowledge of cooking techniques, food preparation, menu execution, and food presentation.

Previous experience supervising or leading a kitchen team.

Good understanding of food safety, hygiene, sanitation, and food storage standards.

Knowledge of inventory management, stock rotation, portion control, and food cost awareness.

Strong leadership, communication, organizational, and problem-solving skills.

Ability to work efficiently under pressure in a fast-paced kitchen environment.

Creative, detail-oriented, and committed to maintaining high food quality standards.

A degree, diploma, or professional certification in Culinary Arts is an advantage.