Job description for SOUS CHEF - GIOI Ocean Gourmet BALI at GIOI GROUP
- Minimum 1–3 years of experience as a Sous Chef or Head Chef in restaurants or hospitality.
- Diploma or Bachelor’s degree in Culinary Arts, Hospitality, or a related field.
- Strong knowledge of kitchen operations, food costing, inventory control, and kitchen SOPs.
- Understanding of hygiene, sanitation, and food safety standards.
- Strong leadership and team management skills.
- Ability to work under pressure and flexible working hours.
