Sous Chef - Production Kitchen | AYANA BALI

Join our team and be part of the continued success of Bali’s largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

Summary of Responsibilities:

• Oversee the daily operations of the Production Kitchen and ensure all food preparation is executed in accordance with resort standards, recipes, and production guidelines.

• Supervise and coordinate the kitchen team to ensure efficient workflow and operational effectiveness.
• Support menu planning, production forecasting, and daily kitchen operations.
• Ensure consistency in food quality, taste, and presentation across all production outputs.
• Monitor food cost, control waste, and ensure adherence to budgeted targets.
• Review daily inventory, requisitions, and stock levels to support operational requirements.
• Ensure full compliance with HACCP, food safety, and hygiene standards.
• Provide training, coaching, and performance evaluation for kitchen team members.
• Coordinate with other kitchen sections to ensure operational alignment and efficiency.
• Support innovation and continuous improvement within the Production Kitchen.

Requirements

• Indonesian Citizen only
• Minimum of 3–5 years experience in a culinary supervisory role within a high-volume hotel or resort operation
• Strong background in Production Kitchen operations and team leadership
• Good understanding of food cost control, forecasting, and kitchen operational efficiency
• Strong leadership and communication skills
• Knowledge of HACCP and food safety standards is required
• Ability to work under pressure in a fast-paced environment
• Diploma or Bachelor’s Degree in Culinary Arts or related field is preferred