Senior Sous Chef

Four Seasons

Full-time

On-site

Indonesia

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Four Seasons Resort Bali at Jimbaran Bay is proud to provide our guests with the highest standards of luxury and personalized service. At Four Seasons we believe in recognizing a familiar face, welcoming a new one, and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. Four Seasons Resort Bali at Jimbaran Bay is located on the southern tip of the island of Bali on the northeast slopes of the Bukit peninsula. Luxuriously appointed private villas are built into a gently terraced hillside named Bukit Permai, which means "beautiful hill".

About the role

The Senior Sous Chef holds a management position within the kitchen department, reporting directly to the Executive Chef. This role is responsible for supervising the day-to-day operations of the hotel’s restaurant kitchen. Key responsibilities include managing food costs and production control to minimize wastage, as well as providing daily culinary training and guidance to all kitchen employees.

What you will do:

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.
Observe physical condition of facilities and equipment in the restaurant and make recommendations for corrections and improvements as needed. Inspect the restaurant for spot checks on bar set ups as well as random quality checks to build guest loyalty in return.
Work harmoniously and professionally with co-workers and supervisors.

What you bring: 

Excellent communication and organizational skills; proficiency in reading, writing, and speaking English.
Strong administrative and computer skills (Excel, Word).
Minimum of 3–5 years of operational kitchen experience with diverse culinary exposure and a proven track record in fine dining as well as high-end Asian and Western cuisine restaurants.
Supervisory and management experience required; formal culinary qualifications are essential.
HACCP certification would be an advantage.
Minimum educational qualification: Diploma.

What we offer: