Sous Chef Steak House - ARYADUTA Kuta Bali

ARYADUTA Hotel Group; Kuta; On-site; IDR 669,600,000 - 1,339,200,000; Full time

Job summary

ARYADUTA Hotel Group seeks a Head Chef - Steakhouse to oversee culinary operations, ensuring exceptional food quality and guest satisfaction. Lead a steakhouse kitchen with beef selection, aging techniques, grilling mastery, and menu development.

You will manage food costs, kitchen budgeting, and staff performance while ensuring HACCP compliance and high standards across service periods.

Qualifications

• Minimum 3-5 years of experience as Head Chef, Chef de Cuisine, or Sous Chef in steakhouse or upscale hotel.
• Strong knowledge of premium beef cuts, aging techniques, trimming, and portioning.
• Proven expertise in grilling methods, doneness standards, and temperature control.
• Experience in menu development, recipe costing, and kitchen budgeting.
• Strong leadership to supervise and develop a high-performing team.
• Good understanding of food safety, hygiene, and HACCP principles.
• Good command of English; additional languages are a plus.

Responsibilities

• Oversee daily kitchen operations to ensure efficient workflow and service.
• Manage food preparation, production planning, and kitchen readiness.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Monitor kitchen equipment, cleanliness, and operational readiness.
• Lead, supervise, and coordinate the steakhouse kitchen team.
• Prepare staff schedules and monitor productivity.
• Train staff on culinary techniques and hotel standards.
• Monitor food costs, inventory, and budget targets.
• Collaborate with Purchasing and F&B teams on menus and events.

Skills

Beef expertise

Kitchen leadership

Menu development

Food cost control

HACCP knowledge

English communication

Job description

The Head Chef - Steakhouse is responsible for overseeing all culinary operations of the steakhouse, ensuring exceptional food quality, consistency, and guest satisfaction. The role requires strong expertise in premium beef selection, meat preparation, aging techniques, grilling methods, and menu development, combined with effective kitchen leadership, food cost management, and compliance with hotel standards.

Key Responsibilities

• Oversee daily kitchen operations to ensure efficient workflow and smooth service execution.
• Manage food preparation, production planning, and kitchen readiness for daily operations.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Monitor kitchen equipment, cleanliness, and operational readiness.

2. Steak & Meat Expertise

• Manage the selection, sourcing, receiving, storage, and handling of premium beef cuts.
• Ensure proper meat aging, trimming, portioning, and preparation techniques.
• Maintain consistent steak doneness, grilling techniques, temperature control, and resting standards.
• Ensure optimal meat quality, yield, and product utilization.
• Develop and improve steakhouse menus, including steak cuts, signature dishes, sauces, side dishes, and accompaniments.
• Create innovative culinary offerings aligned with restaurant concepts, guest preferences, and market trends.
• Conduct menu testing, recipe standardization, and food presentation development.
• Support seasonal menus, promotions, and special dining events.
• Monitor food costs, recipe costing, portion control, and gross profit margins.
• Manage purchasing, inventory levels, stock rotation, and product availability.
• Minimize food waste and maintain effective utilization of ingredients.
• Ensure kitchen operations meet budgeted food cost and financial targets.

5. Food Safety & Hygiene

• Ensure compliance with hotel food safety policies, HACCP principles, and sanitation standards.
• Maintain proper food storage, temperature monitoring, labeling, and expiry controls.
• Conduct regular inspections of kitchen areas, equipment, and food handling practices.
• Ensure corrective actions are implemented when hygiene or food safety issues arise.
• Lead, supervise, and coordinate the steakhouse kitchen team to achieve operational objectives.
• Prepare staff schedules, assign responsibilities, and monitor team productivity.
• Train and coach team members on culinary techniques, steak preparation, food safety, and hotel standards.
• Conduct performance evaluations and develop team members' culinary skills and capabilities.

7. Guest Experience & Quality Assurance

• Ensure food quality and presentation meet guest expectations and hotel standards.
• Monitor guest feedback and resolve food-related complaints in coordination with the F&B team.
• Maintain consistency in food delivery during peak periods and high-volume service.
• Collaborate with the service team to deliver a seamless and memorable steakhouse dining experience.
• Coordinate with the Purchasing Department to source quality beef, ingredients, and kitchen supplies.
• Evaluate product quality, supplier performance, pricing, and consistency.
• Ensure incoming products meet the restaurant's specifications and quality standards.
• Maintain appropriate stock levels to support operational requirements.

9. Administration & Reporting

• Prepare kitchen production plans, inventory reports, food cost reports, and operational records.
• Monitor departmental expenses, productivity, and compliance with established procedures.
• Maintain accurate recipes, standard operating procedures, and kitchen documentation.
• Report operational issues, performance results, and improvement initiatives to the Executive Chef or designated management.

10. Business Development & Collaboration

• Collaborate with the F&B team to develop initiatives that increase restaurant revenue and guest satisfaction.
• Support promotional campaigns, wine-pairing dinners, chef's specials, and other dining experiences.
• Identify opportunities to improve menu profitability, operational efficiency, and customer retention.
• Work closely with other hotel departments to support the hotel's overall business objectives.

Requirement

• Minimum 3-5 years of experience as a Head Chef, Chef de Cuisine, or Sous Chef in a steakhouse, premium grill restaurant, or upscale hotel restaurant.
• Strong knowledge of premium beef cuts, beef grading, meat handling, aging techniques, trimming, and portioning.
• Proven expertise in grilling methods, steak doneness standards, temperature control, and quality consistency.
• Experience in menu development, recipe costing, food cost control, inventory management, and kitchen budgeting.
• Strong leadership skills with the ability to supervise, train, and develop a high-performing kitchen team.
• Good understanding of food safety, hygiene, sanitation, and HACCP principles.
• Good command of English; additional languages are an advantage.