Persyaratan untuk peran ini:

silk restaurant sedang membuka lowongan untuk posisi Penuh waktu Sous Chef di Canggu, Bali. Lamar sekarang untuk menjadi bagian dari tim kami.

• Mencari kandidat untuk bekerja pada:
• Senin pagi
• Senin siang
• Selasa pagi
• Selasa siang
• Rabu pagi
• Rabu siang
• Kamis pagi
• Kamis siang
• Jumat pagi
• Jumat siang
• Sabtu pagi
• Sabtu siang
• Minggu pagi
• Minggu siang
• Diperlukan 2-3 tahun pengalaman kerja yang relevan untuk posisi ini
• Gaji yang diinginkan: Rp5,000,000 - Rp7,500,000 per bulan

JOB DESCRIPTION

Assist the Head Chef in managing daily kitchen operations, with a strong focus on Middle Eastern cuisine (Arabic, Levantine, Turkish, Persian, etc.).

Ensure consistency in taste, quality, and presentation of all dishes in accordance with restaurant standards.

Supervise food preparation, cooking processes, and plating for all Middle Eastern menu items.

Properly manage and apply authentic Middle Eastern spices and ingredients such as za’atar, sumac, baharat, cardamom, saffron, and others.

Ensure compliance with food safety, hygiene, and sanitation standards (HACCP or equivalent).

Supervise, train, and mentor kitchen staff, including CDPs, Cooks, and Commis Chefs.

Assist in the development of new menus, seasonal menus, and special Middle Eastern dishes.

Monitor and control inventory, stock levels, and food costs in coordination with the Head Chef.

Conduct quality control on raw materials, especially meats (lamb, chicken, beef), spices, and imported products.

Act as Head Chef in charge in the absence of the Head Chef.

Coordinate with the service team regarding menu knowledge, special requests, and food allergies.

Maintain staff discipline, shift scheduling, and overall kitchen performance.

Ensure smooth kitchen operations during peak service hours.

REQUIREMENTS & QUALIFICATIONS

Minimum 2–3 years of experience as a Sous Chef or Senior CDP in a Middle Eastern or international cuisine restaurant.

Strong knowledge and hands-on experience in Middle Eastern cuisine, including:

Grilled meats (kebab, shish taouk, kofta)

Rice dishes (mandi, kabsa, biryani)

Mezze (hummus, baba ghanoush, tabbouleh)

Flatbreads (pita, khubz)

In-depth understanding of Middle Eastern herbs, spices, and cooking techniques.

Proven leadership and team management skills.

Ability to work effectively under pressure in a fast-paced kitchen environment.

Solid understanding of food costing, inventory control, and waste management.

Knowledge of food hygiene, sanitation, and safety standards.

Able to communicate effectively in English, both verbally and in writing, for daily operations, coordination with management, and communication with international staff.

Strong work ethic, discipline, responsibility, and professional attitude.

Willing to work shifts, weekends, and public holidays.

Culinary certification or international working experience will be an advantage.