Junior Sous Chef

Our client is a beachfront boutique luxury hotel located in Kuta, Bali, known for its vibrant energy, chic lifestyle, diverse dining destinations, and iconic sunsets. They are currently seeking a talented Junior Sous Chef to support the culinary leadership team in delivering exceptional dining experiences across the property. The ideal candidate will assist in overseeing kitchen operations, maintaining high culinary standards, and ensuring outstanding guest satisfaction in a dynamic, fast-paced environment.

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:

• Hands-on Junior Sous Chef with a minimum of 1 years experience in a similar hospitality environment.
• Strong à la carte expertise in multi-outlet establishments.
• Assists with menu planning, implementation, and execution.
• Controls food preparation processes and manages wastage within their section.
• Leads by example, maintaining high quality assurance and culinary standards.
• Contributes to innovative and original menu ideas while ensuring consistently high food standards.
• Builds and maintains effective working relationships with colleagues.
• Brings culinary creations to life with skill and creativity.
• Introduces on-trend ideas, new dishes, concepts, and menus to enhance the food offering.
• Possesses strong knowledge of WHS, food hygiene, and efficient kitchen operations.
• Highly respected by their team and passionate about training and developing staff.
• Calm and composed under pressure, acting as a natural leader who gets results.
• Enjoys engaging with guests and building positive guest relationships.

Responsibilities:

• Support the Executive Chef and Executive Sous Chef in elevating the property's food offering, with a focus on the rooftop outlet.
  
• Assist in menu planning, development, and execution, bringing innovative and on-trend culinary ideas.
  
• Contribute to the design and optimization of kitchen workflows to ensure smooth operations.
  
• Maintain high culinary standards, quality assurance, and consistency in all dishes served.
  
• Oversee food preparation in assigned sections, ensuring portion control and minimal wastage.
  
• Lead by example as a hands-on chef, actively participating in daily kitchen operations.
  
• Foster effective working relationships and a collaborative team culture.
  
• Train, mentor, and motivate kitchen staff to enhance skills and performance.
  
• Ensure compliance with WHS regulations, food safety, and hygiene standards.
  
• Interact with guests when needed, contributing to a memorable and engaging dining experience.