Sous Chef (Local)

Company Description Makanan Minuman Korporindo is a leading lifestyle food and beverage group dedicated to creating unique, high-quality dining and nightlife experiences for guests. Its portfolio includes Shishi Izakaya Lounge & Nightclub, Malverde Tequileria & Nightclub, and Bali Bulldog FC, with more exciting concepts in development. The group focuses on distinguished service, creative culinary offerings, and vibrant social environments. Makanan Minuman Korporindo continuously seeks exceptional talent to support its growth and uphold its standards of excellence. Team members are encouraged to connect with the Human Resources team to explore current and future opportunities across the group’s venues.

Role Description The Sous Chef (Local) will support kitchen leadership across Shishi Izakaya Lounge & Nightclub, Malverde Tequileria, and Bali Bulldog by overseeing daily food preparation and service. This full-time, on-site role in Bali, Indonesia includes coordinating line operations, supervising kitchen staff, and ensuring dishes meet quality, consistency, and presentation standards. The Sous Chef will assist in menu execution, maintain hygiene and safety compliance, manage inventory, and support cost control efforts. The role also involves training team members, collaborating with front-of-house staff to ensure smooth service, and contributing to a positive, professional kitchen culture.

Qualifications

• Strong culinary skills in hot and cold kitchen preparation, with experience in high-volume or upscale dining environments.
• Ability to supervise, train, and motivate kitchen team members, supporting efficient and respectful teamwork.
• Knowledge of food safety, sanitation, and hygiene standards, with a commitment to maintaining a clean and organized kitchen.
• Skills in basic inventory management, portion control, and minimizing food waste to support cost efficiency.
• Good communication skills to coordinate effectively with chefs, kitchen staff, and front-of-house teams.
• Prior experience as a Sous Chef or senior cook; experience in izakaya, Latin, or contemporary dining concepts is an advantage.
• Flexibility to work evenings, weekends, and holidays according to operational needs.
• Local candidate based in or willing to relocate to Bali, Indonesia; proficiency in Bahasa Indonesia, with basic English an asset.