Sous Chef

Our client, a pre-opening international restaurant in Uluwatu that is specialised in Greek and Mediterranean cuisine, is currently seeking a skilled and motivated Sous Chef to support the Executive Chef in managing kitchen operations and delivering exceptional culinary experiences.

This role supports the Executive Chef in managing day-to-day kitchen operations, ensuring high standards of food quality and presentation, assisting in menu development, overseeing inventory and food costs, maintaining hygiene and safety compliance, and leading and mentoring the kitchen team to ensure smooth and efficient service.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership.)

Requirements:

• Minimum of 1 year of experience as a Sous Chef or two years of experience as a CDP, preferably in a well-established international restaurant brand in Bali.
• Have a complete understanding of the Hygiene, Health and Safety standards.
• Strong organisational skills for managing multiple tasks and maintaining kitchen efficiency.
• Effective communication with both kitchen and front-of-house teams to ensure smooth operation.
• Ability to contribute to menu planning and recipe development.
• Skills to handle kitchen issues and adapt to changing conditions or customer requests.
• International experience is a plus.

Responsibilities:

• Supports the vision and goals of the Executive Chef at all times.
• Complies with any reasonable tasks given by the Executive Chef to the highest possible standard.
• To ensure the highest possible standards of food products are served.
• To constantly provide suggestions and recipes for new menu items and specials in line with competitors and current market trends.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To ensure that the outlet operation is managed efficiently according to the established concept statements.
• To conduct daily hygiene inspections and ensure that international standards are achieved. Apply corrective action if necessary.
• Overseeing and supervising the kitchen staff. Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that the kitchen is in good condition.
• To lead and conduct the kitchen's monthly inventory checks on all operating equipment and supplies
• Keeps stations clean and complies with food safety standards. as well as delivering amazing customer service standards while maintaining the company's standards.
• To control the requisitioning, storage and careful use of all operating equipment and supplies.