Sous Chef

Our client, a premier group of restaurants and cafes with multiple outlets in Bali, is actively seeking a passionate and experienced Sous Chef their flagship location in Pererenan, Bali.

Reporting to the Executive & Head Chefs, as a Sous Chef, your responsibilities include overseeing, and supervising the kitchen staff, assisting with menu planning, inventory, and management of supplies.

This role involves stepping in to lead the kitchen in the head chef's absence and maintaining smooth and efficient kitchen functioning. Your role is to ensure that food is top quality and that the kitchen is in good condition. Keeps stations clean, complies with food safety standards, and delivers amazing customer-service standards while maintaining the Company standards.

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 experience as a Junior 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 organizational 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 Head Chef at all times.
• Complies with any reasonable tasks given by the Executive Head 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.
• To assist the Human Resource Department in creating and implementing an annual training schedule for all Kitchen sections.