Sous Chef

About the role

We are seeking an experienced Sous Chef to join the dynamic culinary team at Malverde Tequileria & Nightclub Bali in Seminyak. This is a full-time position that plays a crucial role in our kitchen operations, bridging the gap between the Head Chef's vision and our kitchen brigade. As Sous Chef, you will be responsible for day-to-day kitchen management, food preparation, and maintaining the highest standards of culinary excellence whilst ensuring our guests receive an exceptional dining experience. This role is integral to our success in delivering authentic Japanese izakaya cuisine in one of Bali's most vibrant dining destinations.

Key responsibilities

• Oversee daily kitchen operations, including food preparation, cooking, and plating of dishes to consistent standards
• Manage kitchen staff, providing guidance, training, and performance feedback to ensure a cohesive and efficient team
• Monitor food quality, presentation, and portion control to maintain our established standards
• Maintain strict adherence to health and safety regulations, food hygiene standards, and kitchen protocols
• Control inventory and manage stock levels, minimising waste whilst maximising freshness
• Prepare and execute mise en place procedures to ensure smooth service during busy periods
• Collaborate with front-of-house staff to ensure timely service and guest satisfaction
• Step into the Head Chef role when required, maintaining kitchen standards and leadership
• Contribute to menu refinement and special event catering as requested

What we're looking for

• Minimum 5 years of professional kitchen experience in a busy restaurant or hospitality environment
• Proven experience as a Sous Chef or senior kitchen position with demonstrated leadership capabilities
• Strong knowledge of Mexican cuisine and Latin American culinary techniques.
• Expertise in food preparation, cooking methods, and kitchen equipment operation
• Excellent understanding of food safety, hygiene standards, and kitchen management protocols
• Exceptional organisational and time management skills, with the ability to multitask in a fast paced environment
• Strong communication and interpersonal skills to lead and motivate kitchen staff effectively
• Creative culinary mindset with attention to detail in food presentation and quality
• Flexibility to work evening and weekend shifts, as required in the hospitality industry
• Certification in Food Hygiene or Culinary qualification is highly desirable
• Experience working in high-volume kitchens or nightclub/lounge venues is advantageous