Executive Sous Chef

Experience the epitome of French-inspired luxury at Sofitel Bali Nusa Dua Beach Resort, a prestigious 5-star beachfront haven boasting tropical gardens and sleek modern architecture. Offers exclusive experiences for ALL members, this magnificent resort provides 413 exquisite rooms, including 39 suites and villas, along with an array of resort facilities.

Indulge in a culinary journey at three restaurants and two bars, rejuvenate at Sofitel FITNESS and Sofitel SPA, and delight in the outdoor and indoor kids club. Additionally, the resort features 24 function venues, including a Grand Ballroom and a Beachfront Ballroom. Discover the ultimate Art de Vivre at Club Millésime, where delectable cuisine, exquisite wines, and Balinese charm await. Nestled in the serene Nusa Dua enclave, this remarkable 5-star beach resort offers easy access to Bali’s tranquil eastern coastline. Just a 10-minute drive from the airport and a short distance from the water sport coastal area of Tanjung Benoa, it is situated within the exclusive resort area of Nusa Dua, showcasing a picturesque sunrise, pristine beach, and a 7 km beachside pathway ideal for morning walks or cycling tours.

The Executive Sous Chef will be overseeing the resort’s entire culinary operations, ensuring high standards of food quality, hygiene, presentation, and service in alignment with Sofitel brand standards, HACCP compliance, and LQA (Leading Quality Assurance) audit expectations.

KEY RESPONSIBILITIES

• Assist in the overall management and leadership of the kitchen brigade.

• Supervise daily kitchen operations across multiple outlets including all-day dining, specialty restaurants, banqueting, in-room dining, and events.

• Drive food innovation and presentation, reflecting both international trends and Indonesian flavors.

• Ensure adherence to HACCP standards and all hygiene, sanitation, and food safety regulations.

• Monitor food costs, portion control, and waste management to meet budgetary goals.

• Collaborate with the Food & Beverage and Events teams to ensure outstanding guest experiences.

• Lead, mentor, and train culinary team members; foster an engaging and productive work environment.

• Support the resort’s sustainability initiatives, including responsible sourcing and waste reduction practices.

• Ensure compliance with all Accor and Sofitel culinary and operational policies.

• Minimum 2 years of experience in a similar role at a 5-star international hotel or resort.

• Formal culinary training and certification.

• Strong knowledge of international cuisines and buffet operations. Understanding of Indonesian and or Local Cuisine is mandatory

• Proven leadership and team development skills

• Excellent knowledge of food safety and HACCP

• Creative, hands-on, and results-driven