Sous Chef - Bali

Requirements:

• Minimum of 3–5 years of experience in a professional kitchen, with a minimum of 1–2 years in a supervisory role
• Proven experience as a Sous Chef or similar position
• In-depth knowledge of food preparation, techniques, and kitchen operations
• Good understanding of food safety, sanitation, and HACCP standards
• Strong team leadership and management skills
• Ability to work effectively under pressure in fast-paced environments
• Knowledge of food cost calculation and inventory management

Job Description:

• Assisting the Head Chef in managing daily kitchen operations
• Supervise and coordinate kitchen staff during food preparation and service
• Make sure all dishes are prepared according to the prescribed recipe and serving standards
• Maintain food quality, consistency, and portion control
• Monitor kitchen cleanliness and ensure compliance with hygiene and food safety standards
• Assist in menu planning, recipe development, and seasonal menu updates
• Monitor stock levels and coordinate material orders with the purchasing team
• Control food waste and support costs
• Efficiency initiatives