Company Description Vivre Hospitality Group creates memorable food and beverage experiences across Bali. Through Vivre Gourmet, the group operates a direct-to-consumer online gourmet grocery serving customers island-wide. Vivre Catering delivers tailored event catering for a wide range of occasions at diverse venues across Bali. The group also owns and manages two landmark destinations: Taman Bhagawan, a beachfront venue in Nusa Dua, and Puri Bhagawan, a clifftop venue in Jimbaran known for its sunset views. Team members join a dynamic, service-focused environment with strong emphasis on culinary quality and guest satisfaction.
Role Description The Junior Sous Chef is a full-time, on-site role based in Bali, Indonesia. This role supports the Sous Chef and Head Chef in daily kitchen operations, including food preparation, cooking, and plating to company standards. The Junior Sous Chef helps supervise kitchen staff, ensures consistent quality, and maintains hygiene and safety practices. Responsibilities include assisting with menu execution, managing mise en place, coordinating with front-of-house teams during service, and helping monitor stock levels and ordering needs. The role also involves training junior team members, contributing to new dish ideas, and supporting smooth execution of catering events and venue service.
Qualifications
- Strong culinary skills in hot and cold kitchen production, with knowledge of international and local cuisines.
- Experience in kitchen operations, including food preparation, portion control, and plating for restaurant and/or catering service.
- Understanding of food safety, hygiene standards, and kitchen cleanliness practices, with adherence to local regulations.
- Ability to supervise and guide kitchen staff, support scheduling, and contribute to a positive, respectful team culture.
- Good organizational and time-management skills, able to work efficiently in a fast-paced, high-volume environment.
- Flexibility to work shifts, weekends, and evenings as required by events and venue operations.
- Formal culinary education or apprenticeship is preferred; equivalent hands-on experience in professional kitchens is also valued.
- Previous experience in hotels, catering, or upscale dining environments in Bali or similar markets is an advantage.
- Basic proficiency in English for communication with team members and management; additional language skills are a plus.
