Junior Sous Chef

Company DescriptionVivre Hospitality Group creates memorable food and beverage experiences for customers across Bali. Through Vivre Gourmet, the group operates a direct-to-customer online gourmet grocery serving the island. Vivre Catering designs and delivers events of all kinds at diverse venues throughout Bali. The group also owns and manages two signature destinations: Taman Bhagawan, a beachfront venue in Nusa Dua, and Puri Bhagawan, a clifftop venue with sunset views in Jimbaran. Team members join a growing hospitality business focused on quality, creativity, and exceptional guest experiences.

Role Description Vivre Group is looking for a Junior Sous Chef to join our culinary team in Bali.

We are looking for a passionate and hands-on culinary professional who can support the Sous Chef and Chef de Cuisine in maintaining food quality, kitchen operations, team coordination, and hygiene standards. The Junior Sous Chef helps supervise kitchen staff during service, coordinates with senior chefs on daily specials and event menus, and supports inventory management, including ordering and stock rotation. Responsibilities also include maintaining hygiene and food safety standards, organizing prep stations, and contributing to efficient workflow during busy service periods and events. The role collaborates closely with front-of-house and catering teams to deliver timely, high-quality culinary experiences for guests.

Qualifications

• Strong skills in food preparation, cooking techniques, and basic kitchen management, with the ability to follow and execute recipes consistently.
• Experience in banquet or event catering, including plating for large groups and coordinating with team members under time pressure.
• Knowledge of food safety, hygiene standards, and proper kitchen sanitation practices, including safe handling and storage of ingredients.
• Ability to work collaboratively in a diverse kitchen team, take direction from senior chefs, and support training of junior staff when needed.
• Good organizational and time-management skills, with the capacity to handle multiple tasks and adapt to changing service demands.
• Prior experience as a Demi Chef, Line Cook, or similar role in hotels, restaurants, or catering operations; experience in high-volume or fine dining environments is an advantage.
• Availability to work flexible hours, including evenings, weekends, and holidays, in line with event schedules and business needs.
• Relevant culinary education or certification is preferred; a strong passion for cooking and continuous learning is essential.
• Basic English communication skills are beneficial for coordinating with international guests and team members.