Executive Sous Chef Jobs

SOORI BALI is looking for a talented Executive Sous Chef to join its leadership team.

There are fewplacesthatreverenature’sgiftslikewedo,andabsolutediscretion forourguests isthe pattern ofourcraft. Soori Bali is an amazing place to be, naturally.

If you embrace understated elegance creating cherished experiences through precision, empathy and warmth; if you are driven to be the absolute best, then we would love to hear from you!

Overview

A special talent and passion for ensuring you and your team deliver the highest of standards consistently and that our Food and Beverage offering is at the center of our guest experience creating exceptional culinary experiences with great emphasis on organic and locally grown produce.

You will be reporting directly to the Executive Chef and be responsible for setting the strategic vision in a way that ensure the operational and financial success.

Responsibilities

Plan and manage the kitchen in the procurement, production, preparation and presentation of all food for the hotel and achieves profitable, competitive, quality products.

Direct the day to day operations of all areas including outlets, banquets, stewarding, and purchasing.

Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.

Ensure the efficient and smooth operation of the kitchen department by providing sound financial management and exhibiting appropriate ethical values.

Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment.

Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the food costs to meet/exceed budget objectives.

Ensure all F&B service members possess full knowledge of the products and menus.

Qualifications & Skills

Bachelor’s degree from culinary school.

Has at least 2 years 2 years’ experience as an Executive Sous Chef in a 5-star property

Background and knowledge of all kitchen operations and procedures as well as menu engineering

Strong in all types of cuisine, especially Indonesian and Mediterranean as well pastry & bakery

Leadership and communication skills with ability to adapt communication style to different audiences.