Senior Sous Chef - Luxury Culinary Leadership in Bali

Private Advertiser ยท ๐Ÿ“ Kuta Utara, Bali ยท Diposting 2026-10-09
FULL_TIMEโญ TERVERIFIKASI
IDR 10000000 - 15000000
Are you a passionate and experienced Senior Sous Chef looking to elevate your culinary career in a luxurious setting? Join our esteemed restaurant in Kuta Utara, Bali, where we pride ourselves on delivering exceptional dining experiences. As a Senior Sous Chef, you will play a pivotal role in leading our kitchen team, ensuring the highest standards of food quality, safety, and creativity. If you are ready to take your skills to the next level and make a significant impact, we want to hear from you.

๐Ÿ“‹ Tanggung Jawab Pekerjaan

Lead and mentor the kitchen team, ensuring adherence to food safety and quality standards.,Develop and implement menus that reflect the restaurant's luxury and culinary excellence.,Oversee daily kitchen operations, including inventory management and staff scheduling.,Collaborate with the Head Chef and restaurant management to ensure seamless dining experiences.,Maintain high standards of hygiene and cleanliness in the kitchen.,Stay updated with the latest culinary trends and techniques to innovate and improve dishes.,Manage food costs and ensure efficient use of ingredients.,Train and develop junior kitchen staff to enhance their skills and performance.

๐ŸŽ“ Kualifikasi & Syarat

Minimum of 5 years of experience as a Sous Chef in a luxury or high-end restaurant setting.,Proven track record of leading and mentoring kitchen teams.,Strong knowledge of Indonesian and international cuisines.,Excellent communication and leadership skills.,Ability to work under pressure and meet tight deadlines.,Certifications in food safety and hygiene (e.g., HACCP, ISO 22000) are a plus.,Fluency in English and Bahasa Indonesia.,Previous experience in a luxury or high-end restaurant in Bali is a plus.

๐Ÿ› ๏ธ Keahlian

Menu development and innovationKitchen management and operationsTeam leadership and mentoringFood safety and hygiene complianceInventory management and cost controlCulinary trend awareness and adaptation
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