Sous Chef - The Cakap Group

Position : Sous Chef

Company : The Cakap Group - Corporate

Location : Bali, Indonesia

Department : Food & Beverage Product

Reports To : Director

About Us:

The Cakap Group (TCG) is a licensed hospitality management and restaurant consulting company in Indonesia with an 11-year history of success. We design, launch, and manage a diverse portfolio of prestigious projects, ranging from boutique hotels and luxury resorts to restaurants and luxury yachts. With over 150 successful projects and 800+ employees recruited, we offer a stable, dynamic, and internationally standardized working environment. You will collaborate with a multidisciplinary team of specialists, supported by our state-of-the-art Research & Development (R&D) kitchen and modern training facilities in Bali. Join us to accelerate your career and be part of an exceptional team that transforms ambitious visions into world-class hospitality experiences.

What You Will Contribute:

The Sous Chef plays both a strategic and operational role in supporting The Cakap Group’s clients across various hospitality projects. This position is responsible for overseeing all Food & Beverage Product aspects, particularly during pre-opening, concept development, and operational improvement phases.

You will act as both an advisor and hands-on leader, ensuring that kitchen operations, menu development, and culinary teams are well-structured, efficient, and aligned with each client’s brand vision. This role requires strong mobility and flexibility, as the Sous Chef will be assigned to support multiple client projects, outlets, and locations based on business needs.

What You Will Do:

• Lead and manage kitchen setup for pre-opening projects, including layout planning, workflow design, and equipment selection
• Develop, standardize, and refine menu concepts, recipes, and food presentation in line with each client’s brand positioning
• Create and implement Standard Operating Procedures (SOPs) for kitchen and F&B product operations
• Design kitchen organizational structures and develop job descriptions for culinary teams
• Conduct training programs for kitchen staff, including cooking techniques, hygiene standards, and operational procedures
• Provide hands-on support during opening phases to ensure kitchen readiness and smooth operations
• Collaborate closely with clients to understand business goals and translate them into effective culinary strategies
• Monitor and maintain food quality, consistency, and cost control across client operations
• Support menu engineering and cost analysis to ensure profitability and sustainability
• Work closely with internal teams (Operations, Marketing, and HR) to ensure seamless project execution
• Conduct site visits and provide recommendations for continuous operational improvement
• Stay updated with culinary trends, market demands, and hospitality innovations
• Strong mobility and flexibility, as the Sous Chef will be assigned to support multiple client projects, outlets, and locations based on business needs.

Who We’re Looking For:

• Proven experience as a Sous Chef, preferably with pre-opening or multi-outlet experience
• Strong expertise in menu development, kitchen management, and culinary innovation
• Experience handling multiple brands or hospitality projects is highly preferred
• Solid understanding of kitchen operations, food cost control, and food safety standards
• Ability to build systems, SOPs, and team structures from the ground up
• Strong leadership and training capabilities with a track record of developing high-performing teams
• Excellent communication and client management skills
• Ability to work in a dynamic, project-based, and fast-paced environment
• Flexible and willing to travel for client projects across Indonesia
• Fluent in English (spoken and written) is highly preferred

What We Offer:

• Competitive salary (negotiable based on qualifications)
• Religious Holiday Allowance (THR)
• BPJS Health & Employment Coverage
• Meal Allowance
• Daily Complimentary Snacks