Sous Chef

Minimum 3 years of experience in culinary/kitchen operations, particularly in Western Cuisine

Experience as Chef de Partie is preferred, with minimum 5 years of total culinary experience

Domiciled in Bali

Willing to be assigned to other locations according to company needs

Good knowledge of Western food preparation and kitchen operations

Able to lead and coordinate the kitchen team effectively

Strategic thinking and business-oriented, with the ability to identify opportunities to improve product quality, menu offering, operational efficiency, and increase sales

Strong commitment to delivering excellent service and customer satisfaction through consistent food quality, presentation, and customer experience

Willing to work on shift, weekends, and public holidays