Sous Chef - Production Kitchen | AYANA BALI

AYANA Hospitality Group; Tangerang; Hybride; IDR 133 920 000 - 167 400 000; Plein temps

Résumé du poste

AYANA Hospitality Group in Bali is looking for a skilled culinary supervisor to manage the Production Kitchen operations. The role requires overseeing daily food preparation, ensuring quality standards, and leading kitchen team members effectively.

The ideal candidate must have 3–5 years of experience in a high-volume hotel or resort setting, along with strong leadership skills and a solid understanding of food safety protocols. This role is for Indonesian Citizens only.

Qualifications

• 3–5 years experience in a culinary supervisory role.
• Strong background in Production Kitchen operations.
• Knowledge of HACCP and food safety standards.

Responsabilités

• Oversee daily operations of the Production Kitchen.
• Supervise and coordinate the kitchen team.
• Monitor food cost and control waste.
• Ensure compliance with HACCP and hygiene standards.

Connaissances

Team leadership

Food cost control

Communication skills

Culinary operations

Formation

Diploma or Bachelor’s Degree in Culinary Arts

Description du poste

Join our team and be part of the continued success of Bali’s largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

Summary of Responsibilities

• Oversee the daily operations of the Production Kitchen and ensure all food preparation is executed in accordance with resort standards, recipes, and production guidelines.

• Supervise and coordinate the kitchen team to ensure efficient workflow and operational effectiveness.
• Support menu planning, production forecasting, and daily kitchen operations.
• Ensure consistency in food quality, taste, and presentation across all production outputs.
• Monitor food cost, control waste, and ensure adherence to budgeted targets.
• Review daily inventory, requisitions, and stock levels to support operational requirements.
• Ensure full compliance with HACCP, food safety, and hygiene standards.
• Provide training, coaching, and performance evaluation for kitchen team members.
• Coordinate with other kitchen sections to ensure operational alignment and efficiency.
• Support innovation and continuous improvement within the Production Kitchen.

• Indonesian Citizen only
• Minimum of 3–5 years experience in a culinary supervisory role within a high-volume hotel or resort operation
• Strong background in Production Kitchen operations and team leadership
• Good understanding of food cost control, forecasting, and kitchen operational efficiency
• Strong leadership and communication skills
• Knowledge of HACCP and food safety standards is required
• Ability to work under pressure in a fast-paced environment
• Diploma or Bachelor’s Degree in Culinary Arts or related field is preferred