Sous Chef - Cucina Restaurant

Sofitel Bali Nusa Dua Beach Resort is a French-inspired luxury 5-star beachfront resort with tropical gardens and sophisticated, modern architecture. It offers 413 rooms including 39 suites and villas with complete resort facilities: 3 restaurants, 2 bars, a Club Millesime Exclusive Lounge, SoFIT, Sofitel SPA, outdoor and indoor kids club and 24 function rooms including a Grand Ballroom and a Beachfront Ballroom.

Quietly located within the enclave of Bali's famous southern peninsula, Sofitel Bali Nusa Dua Beach Resort is a magnificient 5-star beach resort within close reach to Bali's tranquil and serene eastern coastline of Nusa Dua. 

This luxury beach resort is located within the exclusive resort area in Nusa Dua, Bali with stunning sunrise, pristine beach, and a beachside pathways stretched over 7 km, perfect for morning walks or a cycling tour.

Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following: 

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Adhere to payroll costs and productivity within budgeted guidelines
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Works closely with other team members and Cooks in menu creation and overall guest experience improvement efforts
• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague
• Assume supervisory responsibilities during the absence of the Head Chef
• Other duties as assigned

• 1-2 years previous Sous Chef experience
• Free Standing Fine dining/Upscale Dining an asset
• Experience in Italian Cuisine is required
• Diploma/Certification in a Culinary discipline an asset
• Proven track record of cost control including food, equipment, labor and wastage to meet the food quality goals and hotel’s financial goals
• Enthusiastic with an outgoing personality who is very guest driven
• Demonstrate real passion for menu planning, developing colleagues and experimenting with new trends
• Computer literate in Microsoft Windows such as Word and Excel applications
• Must be able to work flexible shifts
• Certified HACCP and familiar with HACCP is mandatory
• Current First Aid and Serve Safe training an asset