Sous Chef (Padang Cuisine Specialist)

Pengiklan Anonim; Denpasar; On-site; IDR 111,600,000 - 156,240,000; Full time

Job summary

Pengiklan Anonim in Bali is seeking an experienced Sous Chef specializing in Padang cuisine to lead the kitchen team and ensure authentic Indonesian flavors.

You will assist the Head Chef, oversee daily operations, maintain food quality, control costs, and train staff in traditional Padang recipes and techniques.

This role requires 3–5 years in professional kitchens, strong leadership, and the ability to work shifts, including weekends and holidays.

Qualifications

• Minimum 3–5 years of experience in a professional kitchen, with strong expertise in Padang cuisine.
• Proven experience as a Sous Chef, Senior Cook, or in a similar supervisory role.
• Strong knowledge of authentic Padang recipes, traditional spices, ingredients, and cooking techniques.
• Experienced in preparing a variety of Padang dishes, including rendang, gulai, dendeng, ayam pop, and other traditional specialties.
• Able to maintain consistency in taste, food quality, portioning, and presentation.
• Experienced in kitchen team supervision, task delegation, staff training, and scheduling.
• Knowledgeable in menu development, recipe standardization, food costing, and inventory control.
• Strong understanding of food safety, hygiene, sanitation, and kitchen SOPs.
• Good leadership, communication, and problem‑solving skills.
• Able to work efficiently in a fast‑paced kitchen environment.
• Responsible, disciplined, detail‑oriented, and able to work independently.
• Willin g to work in shifts, including weekends and public holidays.
• Preferably domiciled in Bali.

Responsibilities

• Assist the Head Chef in managing and overseeing daily kitchen operations.
• Lead, supervise, and coordinate the kitchen team to ensure smooth and efficient operations.
• Oversee the preparation and production of authentic Padang cuisine according to established recipes and company standards.
• Ensure consistency in taste, quality, portioning, and presentation of all dishes.
• Maintain the authenticity of Padang cuisine through proper use of traditional ingredients, spices, and cooking techniques.
• Develop and improve Padang menus, recipes, and food presentation in coordination with the Head Chef and Management.
• Monitor food preparation, cooking processes, and service readiness.
• Manage kitchen scheduling, manpower allocation, task delegation, and staff performance.
• Train, guide, and coach kitchen team members to improve their culinary skills and operational performance.
• Monitor food costs, portion control, ingredient usage, and minimize food waste.
• Oversee stock levels, ingredient quality, storage, and kitchen inventory.
• Ensure compliance with food safety, hygiene, sanitation, and kitchen SOPs.
• Coordinate with the Head Chef, kitchen team, and other departments to ensure efficient service.
• Identify and resolve kitchen operational issues and report them to the Head Chef or Management.
• Perform other kitchen-related duties as assigned by the Head Chef or Management.

Skills

Padang cuisine

Leadership

Staff training

Kitchen operations

Food safety

Menu development

Job description

We are looking for an experienced and passionate Sous Chef specializing in Padang cuisine to support kitchen operations, maintain food quality, and lead the kitchen team in delivering authentic Indonesian flavors.

QUALIFICATIONS

Minimum 3–5 years of experience in a professional kitchen, with strong expertise in Padang cuisine.

Proven experience as a Sous Chef, Senior Cook, or in a similar supervisory role.

Strong knowledge of authentic Padang recipes, traditional spices, ingredients, and cooking techniques.

Experienced in preparing a variety of Padang dishes, including rendang, gulai, dendeng, ayam pop, and other traditional specialties.

Able to maintain consistency in taste, food quality, portioning, and presentation.

Experienced in kitchen team supervision, task delegation, staff training, and scheduling.

Knowledgeable in menu development, recipe standardization, food costing, and inventory control.

Strong understanding of food safety, hygiene, sanitation, and kitchen SOPs.

Good leadership, communication, and problem‑solving skills.

Able to work efficiently in a fast‑paced kitchen environment.

Responsible, disciplined, detail‑oriented, and able to work independently.

Willing to work in shifts, including weekends and public holidays.

Preferably domiciled in Bali.

JOB DESCRIPTION

Assist the Head Chef in managing and overseeing daily kitchen operations.

Lead, supervise, and coordinate the kitchen team to ensure smooth and efficient operations.

Oversee the preparation and production of authentic Padang cuisine according to established recipes and company standards.

Ensure consistency in taste, quality, portioning, and presentation of all dishes.

Maintain the authenticity of Padang cuisine through proper use of traditional ingredients, spices, and cooking techniques.

Develop and improve Padang menus, recipes, and food presentation in coordination with the Head Chef and Management.

Monitor food preparation, cooking processes, and service readiness.

Manage kitchen scheduling, manpower allocation, task delegation, and staff performance.

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

Monitor food costs, portion control, ingredient usage, and minimize food waste.

Oversee stock levels, ingredient quality, storage, and kitchen inventory.

Ensure compliance with food safety, hygiene, sanitation, and kitchen SOPs.

Coordinate with the Head Chef, kitchen team, and other departments to ensure efficient service.

Identify and resolve kitchen operational issues and report them to the Head Chef or Management.

Perform other kitchen-related duties as assigned by the Head Chef or Management.