SOUS CHEF (BARO BALI)

Raya Collective; Kuta Utara; On-site; IDR 111,600,000 - 223,200,000; Full time

Job summary

Raya Collective in Bali, Indonesia is seeking a motivated Sous Chef to work with the Head Chef, manage the kitchen team, uphold standards, and contribute to menu development across sections.

The role rewards curiosity and creativity, focusing on cost control, safety, and leading by example in a fast-paced kitchen. We welcome diverse culinary backgrounds and proactive learners eager to explore techniques.

Qualifications

• Minimum 2 years of experience in a professional restaurant kitchen operating to international standards.
• Experience as Sous Chef or in leadership roles ready to advance.
• Experience supervising kitchen staff and coordinating stations during service.
• Genuine curiosity about food and a strong interest in research and development.

Responsibilities

• Work closely with the Head Chef to manage the kitchen team.
• Uphold food and service standards across all sections.
• Contribute to ongoing menu development and recipe testing.
• Lead by example and maintain high organization and cleanliness during service.

Skills

Leadership

Menu development

Food cost control

Food safety

Communication

Job description

We are looking for a motivated and hands‑onSous Chefto work closely with the Head Chef in managing the kitchen team, maintaining food and service standards, and contributing to the ongoing development of our menu.

This role is suited to a chef who combines strong kitchen fundamentals withcuriosity, creativity, and a genuine desire to experiment, learn, and develop new dishes. Beyond executing service, the ideal candidate understands the importance of cost control, consistency, organization, and building a strong kitchen team.

REQUIREMENTS

Proven minimum 2 years of experience working in a professional restaurant kitchen operating to international standards.

Previous experience as a Sous Chef, Junior Sous Chef, or Chef de Partie ready to take the next step into a leadership role.

Experience supervising kitchen staff and coordinating multiple stations during service.

Genuine curiosity about food and a strong interest in research and development.We are looking for someone who enjoys exploring ideas, testing recipes, and understanding why certain ingredients and techniques work together.

A proactive attitude toward menu development, experimentation, and continuous learning.

Practical understanding of food costing, portion control, yield, inventory, and waste management.

Ability to follow and maintain standardized recipes while contributing ideas for improvement.

Good knowledge of food safety, hygiene, common allergens, and ingredient substitutions.

Strong organizational skills and the ability to prioritize tasks in a fast-paced environment.

Good communication skills and the ability to work collaboratively with the Head Chef and kitchen team.

Ability to remain calm under pressure while maintaining quality and consistency.

Professional attitude, accountability, attention to detail, and willingness to lead by example.

A background in Western cuisine is not required.We welcome candidates from diverse culinary backgrounds who have experience in professionally managed restaurant kitchens, strong technical foundations, and an eagerness to explore different cuisines and approaches to cooking.