SCOPE OF ROLE:
The Sous Chef is responsible for leading and managing overall kitchen operations at the outlet level. This role ensures excellence in food quality, operational efficiency, cost control, hygiene compliance, and team performance, while aligning with company standards and strategic direction.
The Sous Chef will report directly to the Country Executive Chef and play a key leadership role in maintaining operational consistency and performance excellence.
RESPONSIBILITIES:-
- Lead and oversee overall kitchen operations to ensure efficient service, high food quality, and consistency in taste and presentation.
- Ensure all food preparation complies with company standards, SOP, and HACCP regulations.
- Monitor food cost, control wastage, manage portioning, and maintain optimal stock levels.
- Supervise inventory, receiving, storage, and purchasing coordination.
- Maintain cleanliness, hygiene, and sanitation standards across the kitchen area.
- Train, supervise, and develop kitchen team members to achieve operational excellence.
- Monitor daily performance and report operational updates to the Country Executive Chef.
- Drive continuous improvement initiatives to enhance productivity, quality, and cost efficiency.
- Perform other duties as assigned by the Country Executive Chef.
REQUIREMENTS:-
- Minimum 35 years of experience in a Sous Chef or similar leadership role.
- Strong Knowledge of local and south east Asia cuisine is an advantage.
- Fluent in English (mandatory).
- Proven experience in food cost control and budgeting.
- Strong knowledge of HACCP and food safety regulations.
- Experience in inventory and stock management.
- Strong leadership, communication, and problem-solving skills.
- Able to work in a fast-paced airport environment.
- Capable of working independently and taking ownership of operations.
- Based in or willing to relocate to Bali.
- Willing to be stationed at International Airport DPS.
- Immediate availability is an advantage.
