Job description for Sous Chef at Fays Hospitality
The Sous Chef acts as the second-in-command in the kitchen, responsible for overseeing daily operations at the restaurant and day club. This role supports the Head Chef in managing the workflow of a high-volume day club kitchen, ensuring every dish meets quality and portion standards, maintaining kitchen hygiene, and directly leading the line team (CDP, Commis, and Stewards) on the floor.
Qualifications needed:
- Minimum education: Diploma or Vocational High School (SMK) in Hospitality, Culinary Arts, or Culinary Management
- Minimum 2–3 years of experience as a Sous Chef, Junior Sous Chef, or Senior Chef de Partie (CDP) in a fast-paced restaurant, beach club, day club, or resort.
- Accustomed to managing high-volume kitchen operations with a fast-paced workflow
- Proficient in various cooking techniques (Western, Asian, or Fusion) and food presentation aesthetics
- Sufficient English proficiency to interact with expatriates and understand international recipes
Placement : Gianyar, Ubud Bali
