Sous Chef Jobs

The Seed is a boutique private villa estate with resort amenities, exclusively located on a private beach on the east coast of Bali and we are currently recruiting for a Sous Chef.

As Sous Chef you will be responsible for assisting the Head Chef with everything they need and leading the overall kitchen operations of the complex in his absence.

In this position, you will act as the second in command in our kitchen, following and enforcing our Head chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Private Villa Estate Sous Chef

Candidasa Based

Application Requirements:

Current CV.

Cover Letter.

Images of past food created and prepared by you.

Indonesian Citizen Only

Salary IDR 6,000,000 - IDR 8,000,000 Depending on experience.

Other Requirements:

• Spoken English a must
• Proven experience as sous chef at luxury villa or fine dining restaurant of at least 2 years
• Extensive knowledge of food handling and sanitation standards
• Organized, attention to detail, creative, team oriented, high initiative, good problem solving skills, and communicative.
• Up-to-date with culinary trends and optimized kitchen processes
• Must have a good understanding and experience in cooking of Asian, Western, and Indonesian food.
• Ability in dividing responsibilities and monitoring progress of staff training

Responsibilities:

• Supervising kitchen staff, including assigning tasks and monitoring performance.
• Overseeing the preparation of ingredients.
• Organized, attention to detail, creative, team oriented, high initiative, good problem solving skills, and communicative.
• Training and managing new cooks.
• Overseeing food preparation and cooking, ensuring that all dishes are prepared to their highest quality.
• Being responsible for food hygiene practices. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
• Assisting the Head Chef in menu planning, recipe development, and food presentation.
• Manage and train kitchen staff and prepare rotas according to demand.
• In charge of quality control of raw produce and cooked meals.
• Being able to clearly communicate with the rest of staff, taking leadership, being personable and constructive with feedback.
• Managing inventory and ordering of supplies required in order to stock the kitchen adequate, weighing the costs of raw materials against budgetary constraints.
• Assisting the Head Chef in managing kitchen operations and staff