Sous Chef -Six Senses Uluwatu

InterContinental Hotels Group; Maja; On-site; IDR 100,000,000 - 200,000,000; Full time

Job summary

An established industry player in hospitality seeks a passionate Sous Chef to join their team. In this exciting role, you will be instrumental in rejuvenating the culinary experience while ensuring adherence to sustainability and wellness principles. You will work closely with the Executive Chef, focusing on menu development, cost management, and maintaining the highest standards of food safety. This position offers a unique opportunity to make a significant impact in a luxury hotel environment, where creativity and attention to detail are paramount. If you thrive in a dynamic kitchen setting and are committed to delivering exceptional culinary experiences, this role is perfect for you.

Qualifications

• 5+ years of kitchen experience in luxury hotels.
• Knowledge of food safety and culinary techniques.

Responsibilities

• Support the Executive Chef in culinary operations.
• Ensure compliance with food safety and sustainability standards.
• Oversee menu and wine list assessments.

Skills

Culinary Skills

Menu Development

Cost Management

Food Safety Standards

Education

High School Diploma

Hospitality Diploma/Degree

Tools

Broiler Equipment

Kitchen Equipment

Job description

As Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.

Duties and Responsibilities

As Sous Chef, I will support the Executive Chef and assume responsibility for the efficient operation in the following:

1. Continually focus on the rejuvenation of the culinary experience.
2. Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
3. Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
4. Instill a cost-focused philosophy through training and education.
5. Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
6. Strictly adhere to LQA standards and guest comments.

Qualifications

To execute the position of Sous Chef - Banquet, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

1. High school diploma or equivalent and at least 5 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
2. Experiences in banquet operations.
3. Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understanding of farm to table concept.
4. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

The above is intended to provide an overview of the role and responsibilities for a Sous Chef at Six Senses Uluwatu. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses Uluwatu is an equal opportunity employer. This policy applies to all terms and conditions of employment.