Sous Chef - Bali

Pengiklan Anonim; Indonesia; On-site; IDR 200,880,000 - 334,800,000; Full time

Benefits offered by this job

Health insurance

Career growth

Competitive salary

Culinary training

Job summary

Pengiklan Anonim in Denpasar, Bali seeks a skilled Sous Chef to support the Head Chef in all kitchen operations, from prep to production and quality control.

You will lead and mentor junior cooks, ensure strict hygiene, manage inventories, and contribute to menu planning and costing to deliver exceptional catering experiences.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in high-volume catering or restaurant settings.
• Strong culinary skills and knowledge of various techniques and cuisines.
• Knowledge of food safety regulations and best practices.
• Excellent leadership, communication, and teamwork abilities.
• Ability to work under pressure and manage multiple tasks.

Responsibilities

• Assist the Head Chef in menu planning, recipe development, and costing.
• Oversee daily food preparation and production, ensuring consistency and quality.
• Manage inventory, including ordering, receiving, and waste minimization.
• Supervise and train junior kitchen staff, fostering a positive work environment.
• Ensure adherence to all food safety, sanitation, and hygiene standards.
• Maintain kitchen equipment and keep all areas clean and organized.

Skills

Leadership

Cooking skills

Food safety

Communication

Teamwork

Job description

Our client is looking for a skilled and passionate Sous Chef to join their dynamic catering division in Denpasar . As a key member of the culinary team, you will support the Head Chef in all aspects of kitchen operations, from food preparation and production to maintaining impeccable standards of hygiene and quality. This role requires a creative individual with strong technical skills in cooking, a dedication to excellence, and the ability to lead and motivate junior kitchen staff. You will play a vital role in delivering exceptional culinary experiences to clients across Bali .

Key Responsibilities

• Assist the Head Chef in menu planning, recipe development, and costing.
• Oversee daily food preparation and production, ensuring consistency and quality across all dishes.
• Manage inventory, including ordering supplies, receiving deliveries, and minimizing waste.
• Supervise and train junior kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to all food safety, sanitation, and hygiene standards.
• Maintain kitchen equipment and ensure all areas are kept clean and organized.

Requirements

• Proven experience as a Sous Chef or Senior Chef de Partie in a high-volume catering or restaurant setting.
• Strong culinary skills and a deep understanding of various cooking techniques and cuisines.
• Knowledge of food safety regulations and best practices.
• Excellent leadership, communication, and teamwork abilities.
• Ability to work efficiently under pressure and manage multiple tasks simultaneously.

Benefits

• Competitive salary commensurate with experience.
• Opportunities for professional growth and culinary skill development.
• Comprehensive health insurance and benefits package.