Sous Chef

Responsibilities

• Oversee daily operations of the Production Kitchen and ensure food preparation meets resort standards
• Supervise and coordinate the kitchen team for efficient workflow
• Support menu planning, production forecasting, and daily operations
• Ensure consistency in food quality, taste, and presentation
• Monitor food costs, control waste, and adhere to budgeted targets
• Review daily inventory, requisitions, and stock levels
• Ensure full compliance with HACCP, food safety, and hygiene standards
• Provide training, coaching, and performance evaluation for team members
• Coordinate with other kitchen sections for operational alignment
• Support innovation and continuous improvement

Requirements

• Indonesian Citizen only
• 3–5 years experience in a culinary supervisory role within high-volume hotel or resort operations
• Strong background in Production Kitchen operations and team leadership
• Understanding of food cost control, forecasting, and kitchen efficiency
• Strong leadership and communication skills
• Knowledge of HACCP and food safety standards
• Ability to work under pressure in a fast-paced environment
• Diploma or Bachelor’s Degree in Culinary Arts or related field preferred