Sous Chef - Banquet

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.

We are seeking a talented and experienced Sous Chef - Banquet to join our culinary team in Sofitel Bali Nusa Dua Beach Resort. As a Sous Chef - Banquet you will assist in overseeing banquet operations, ensuring high-quality food preparation, and delivering exceptional dining experiences for our guests.

• Collaborate with the Chef de Cuisine to plan and execute banquet menus for various events and functions
• Supervise and coordinate kitchen staff during food preparation and service
• Ensure compliance with food safety and sanitation standards
• Manage inventory, control costs, and minimize waste
• Train and mentor kitchen team members to maintain high culinary standards
• Assist in developing new menu items and refining existing recipes
• Coordinate with other departments to ensure smooth banquet operations
• Maintain kitchen equipment and ensure proper functioning
• Incorporate local Indonesian ingredients and flavors into menu offerings when appropriate

• Culinary degree or diploma from a recognized culinary school
• Minimum 3-5 years of experience in a high-volume banquet kitchen
• Previous experience as a Sous Chef or in a similar leadership role
• Strong culinary expertise in banquet preparation and international cuisine
• Excellent menu planning and execution skills
• Proficiency in kitchen equipment operation and maintenance
• Demonstrated ability in team management and leadership
• Strong time management and organizational skills
• Expertise in inventory control and cost management
• Up-to-date Food Safety Certification
• Knowledge of Indonesian cuisine and local ingredients preferred
• Fluency in English; knowledge of Bahasa Indonesia is a plus
• Ability to work flexible hours, including evenings, weekends, and holidays