Sous Chef

Company Description

The Sakala Resort Bali is a 5-star beachfront resort located on the white-sand shores of Tanjung Benoa, overlooking the sea and a wide range of water sports activities. The resort blends contemporary with authentic Balinese charm, offering 247 suites, many with direct access to an expansive lagoon pool, and 14 private villas.

Role Description

This is a full-time, on-site Sous Chef role based in Bali, Indonesia. The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and presentation across all outlets and events. Responsibilities include supervising kitchen team members, assigning tasks, and ensuring consistent quality, portion control, and timely service. The role involves maintaining food safety and hygiene standards, monitoring inventory, helping with ordering and cost control, and supporting menu planning and recipe development. The Sous Chef also trains and mentors culinary staff, collaborates with other departments for functions and banquets, and helps create a positive, efficient, and safe working environment.

Qualifications

• Domicile in Bali is preferred
• Strong culinary skills in hot and cold kitchen production, including preparation, cooking, and plating of high-quality dishes in a hotel or resort environment.
• Experience in menu planning, recipe development, and maintaining consistency with established brand and quality standards.
• Knowledge of food safety, HACCP principles, kitchen hygiene, and proper storage and handling of ingredients.
• Leadership abilities to supervise, coach, and motivate a diverse kitchen team, with experience in shift management and task delegation.
• Organizational skills for inventory control, stock rotation, and collaboration on purchasing and cost management.
• Ability to work in a fast-paced, high-volume environment while maintaining attention to detail and presentation standards.
• Strong communication skills and the ability to collaborate effectively with chefs, service teams, and other departments.
• Previous experience as a Sous Chef or senior Chef de Partie in a 4- or 5-star hotel, resort, or upscale restaurant.
• Culinary diploma or equivalent professional training is preferred.
• Flexibility to work various shifts, including weekends, evenings, and holidays as required by business needs.
• Familiarity with international and local Indonesian/Balinese cuisines is an advantage.
• Professional, inclusive, and respectful approach to colleagues and guests,