Deskripsi pekerjaan Sous Chef (Bali) Riviera Hospitality Group
Job Summary
The Sous Chef supports the Executive Chef in managing daily kitchen operations. This role is responsible for supervising the kitchen team, ensuring smooth workflow, maintaining food quality and consistency, and supporting overall kitchen efficiency.
Key Responsibilities
- Oversee daily kitchen operations and ensure smooth service flow
- Supervise kitchen staff across all stations
- Ensure food quality, consistency, and presentation standards
- Prepare staff schedules and assign daily tasks
- Train and guide kitchen team members
- Monitor stock levels and assist with inventory control
- Report operational issues to the Executive Chef
Qualifications
- Minimum 3–5 years of kitchen experience, with supervisory experience preferred
- Strong operational experience in a fast-paced or high-volume kitchen
- Good leadership and team management skills
- Understanding of food safety, hygiene, and kitchen standards
- Able to manage scheduling, task delegation, and daily operations
- Basic knowledge of inventory and food cost control
- Able to work under pressure and flexible working hours
- Fluent in English, both spoken and written
- Culinary certification is a plus
