Sous Chef

Good Rupa Group; Provinsi Bali; On-site; IDR 167,400,000 - 312,480,000; Full time

Job summary

Good Rupa Group's RUPA in Uluwatu, Bali, seeks an experienced Sous Chef to support daily kitchen operations for breakfast, bakery, and dinner service on-site. You will guide line cooks, ensure quality plating, and uphold safety standards in a fast-paced, guest-focused environment.

Join a creative, service-oriented team and contribute to a culinary experience that blends casual dining with elevated pastry and bar service, adapting to day-to-night operations in Bali.

Qualifications

• Experience as Sous Chef or senior line cook in quality dining, bakery, or bar-oriented environments.
• Strong skills in hot and cold kitchen prep, pastry/bakery techniques, and plating for casual yet elevated service.
• Knowledge of food safety, hygiene, and kitchen sanitation with regulatory compliance.
• Ability to supervise and train kitchen staff, coordinate shifts, and support a positive team culture.
• Experience with inventory management, portion control, and basic cost awareness.

Responsibilities

• Support Head Chef & Executive Chef in managing daily kitchen operations.
• Prepare and plate dishes for breakfast, bakery service, and evening plates.
• Assist in menu execution, coordinate food preparation, oversee mise en place, and manage inventory.

Skills

Sous Chef experience

Kitchen leadership

Plating & presentation

Food safety & sanitation

Inventory management

Time management under pressure

Flexible hours availability

English communication

Education

Formal culinary training

Certification preferred

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.