Deskripsi Pekerjaan
Are you a culinary professional with a passion for wellness and nutrient-dense cuisine? We are looking for a creative and disciplined Sous Chef to join our premier Healthy Kitchen operations in Bali. This role is perfect for a leader who understands that food is fuel and is dedicated to maintaining the highest standards of culinary excellence.
As the Sous Chef, you will work closely with the executive team to oversee daily kitchen operations, ensuring that every dish served aligns with our brand's health-focused philosophy. You will be responsible for fostering a positive team environment, managing high-quality ingredient sourcing, and maintaining impeccable kitchen hygiene. We are looking for someone who can balance administrative duties with hands-on cooking, all while driving the growth and performance of our kitchen staff in a fast-paced environment.
Join us in shaping the future of healthy dining in Bali. We offer a platform for you to showcase your skills, mentor a dedicated team, and contribute to a concept that prioritizes quality, sustainability, and guest satisfaction.
Tanggung Jawab
- Oversee and manage daily kitchen operations to ensure seamless service and consistent food quality.
- Lead, train, and mentor kitchen staff, fostering a culture of professional growth and performance.
- Ensure all dishes are prepared according to standardized recipes and health-focused nutritional guidelines.
- Manage inventory, including ordering supplies and minimizing food waste through efficient portion control.
- Maintain strict adherence to food safety, sanitation, and HACCP standards across all kitchen areas.
- Collaborate with the Head Chef on seasonal menu development and innovative healthy recipe creation.
- Supervise kitchen equipment maintenance and ensure a safe working environment for the entire team.
Kualifikasi
- Minimum 3-5 years of experience in a Sous Chef or Senior Chef de Partie role.
- Strong background and interest in healthy, plant-based, or organic culinary concepts.
- Proven leadership skills with the ability to manage and motivate a diverse kitchen brigade.
- In-depth knowledge of food cost control, inventory management, and kitchen administrative tasks.
- Excellent understanding of food safety regulations and sanitation protocols.
- Degree in Culinary Arts or a related professional certification is highly preferred.
- Ability to thrive under pressure in a high-volume, fast-paced environment.