Sous Chef - Production Kitchen | AYANA BALI

Ayana Hospitality; Provinsi Bali; Presencial; IDR 133 920 000 - 167 400 000; Tempo integral

Resumo da oferta

AYANA Hospitality is seeking a Culinary Supervisor for their Bali resort. You will oversee daily kitchen operations, supervising the kitchen team and ensuring exceptional food quality and compliance with safety standards.

The ideal candidate should have 3–5 years of supervisory experience in a high-volume kitchen. A diploma or degree in Culinary Arts is preferred. Join us for an exciting opportunity in an esteemed resort environment.

Qualificações

• 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.
• Ability to work under pressure in a fast-paced environment.

Responsabilidades

• Oversee daily operations of the Production Kitchen.
• Supervise and coordinate kitchen staff for efficient workflow.
• Ensure consistency in food quality, taste, and presentation.

Conhecimentos

Food cost control

Team leadership

Communication skills

HACCP knowledge

Formação académica

Diploma or Bachelor’s Degree in Culinary Arts or related field

Descrição da oferta de emprego

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