Sous Chef

Responsibilities

• Meet with Executive Chef and leadership to review schedules, assignments, and business levels
• Prepare all dishes following recipes and yield guides according to standards
• Assign production and preparation work to staff and review priorities
• Interact with customers and review guest feedback periodically
• Minimize waste and maintain controls to attain forecasted food costs
• Take physical inventory of specified food items for daily production charts
• Review financials to ensure departmental revenue goals are met
• Monitor staff performance and ensure all procedures meet department standards
• Requisition supplies and ensure correct receiving and storage

Requirements

• Indonesian Citizen only
• Minimum 2 years of culinary management experience in a high-volume, reputable Mexican restaurant
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
• Strong leadership skills and ability to thrive in high-pressure environments
• Knowledge of food safety principles and HACCP best practices
• Proficiency in menu engineering and understanding of P&L goals
• Excellent English communication skills (written and spoken)
• High attention to detail and organizational abilities

About the Company

Join our team and be part of the continued success of Bali’s largest integrated resort.