Sous Chef - Luxury Resort in Tabanan, Bali

Private Advertiser · 📍 Tabanan, Bali · Diposting 2026-10-09
FULL_TIME⭐ TERVERIFIKASI
IDR 5000000 - 7000000
Are you a passionate Sous Chef looking for an exciting opportunity to work in a luxury resort setting? Join our team at our prestigious resort in Tabanan, Bali, and be part of a culinary journey that will delight our guests. We are seeking a talented and experienced Sous Chef to lead our kitchen team and ensure that our guests enjoy the finest dining experience. If you are a culinary professional with a passion for creating exceptional dishes, we want to hear from you.

📋 Tanggung Jawab Pekerjaan

Prepare and cook a variety of dishes according to the menu and guest preferences.,Lead and mentor the kitchen team, ensuring high standards of food quality and presentation.,Manage inventory and ensure that all ingredients are fresh and properly stored.,Ensure compliance with health and safety regulations in the kitchen.,Work closely with the Executive Chef to maintain the highest standards of culinary excellence.,Develop and implement new recipes and menu items to keep the dining experience fresh and exciting.,Manage kitchen operations, including staff scheduling, training, and performance reviews.,Ensure that the kitchen runs efficiently and effectively to meet the demands of the resort.

🎓 Kualifikasi & Syarat

Minimum of 3 years of experience as a Sous Chef or similar role in a high-end restaurant or resort.,Proven track record of success in a leadership role within a kitchen team.,Strong knowledge of culinary techniques and a passion for creating exceptional dishes.,Excellent communication and interpersonal skills to effectively lead and mentor a team.,Ability to work well under pressure and meet tight deadlines.,Familiarity with local and international cuisines, with a particular emphasis on Balinese cuisine.,Valid food handler's certificate and any other relevant certifications.,Fluent in English and Bahasa Indonesia.

🛠️ Keahlian

Culinary expertise in a variety of cuisines.Leadership and team management skills.Inventory management and cost control.Health and safety regulations knowledge.Menu development and innovation.Multilingual communication skills.Strong organizational and time management skills.
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