Sous Chef
Sous chef
For a new Restaurant in Ubud, Bali
Qualifications
- Experience: Minimum 2 years as a Sous Chef or Senior CDP.
- Education: Culinary School or Vocational High School (Culinary Arts).
- Age: Maximum 35 years old.
- Skills: Expertise in Italian & Nikkei flavors, kitchen leadership, and high-volume service.
Core responsibilities
- Quality Control: Maintain high standards for taste, presentation, and consistency.
- Kitchen Management: Handle inventory, food costing, waste management, and HACCP safety protocols.
- Team Leadership: Assist the Head Chef in supervising and training the kitchen brigade.
- Admin: Manage daily reporting and ordering using MS Word/Excel.
- Cuisine Focus : Sous chef (Mediterranean, italian)
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