Sous Chef

Location Overview

Join our team in Amandari. Presided over by a sacred stone tiger, Amandari was designed after a traditional Balinese village on the verdant lip of the Ayung River Gorge. Free-standing guest suites are reached via winding pathways, while the curving swimming pool mimics the rice paddies below. Close to the artistic centre of Ubud, this place of peace invites both reflection and the exploration of Bali’s cultural heart.

Role

The Executive Sous Chef supports the Executive Chef in managing the daily kitchen operations and delivering exceptional culinary experiences in line with Aman standards. This role ensures excellent food quality, food safety, team development, and efficient kitchen operations while maintaining the highest level of guest satisfaction.

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations.
• Ensure consistent food quality, presentation, and service standards.
• Supervise and motivate the culinary team to achieve operational excellence.
• Train and develop kitchen colleagues to improve skills and performance.
• Prepare staff schedules and manage daily kitchen assignments.
• Ensure compliance with FSMS (Food Safety Management System), hygiene standards, and company policies.
• Conduct regular kitchen inspections to maintain cleanliness and food safety.
• Monitor food cost, portion control, inventory, and minimize waste.
• Work closely with the Purchasing team to ensure timely procurement of quality ingredients.
• Support menu development using seasonal and locally sourced ingredients.
• Collaborate with the Food & Beverage team to deliver outstanding guest experiences.
• Handle guest requests, dietary requirements, and feedback professionally.
• Ensure all kitchen equipment is properly maintained and report any maintenance issues.
• Assist with budgeting, stock control, and cost management.

Requirements

• Minimum 8 years of culinary experience in luxury hotels, resorts, or fine dining restaurants.
• Previous experience as a Sous Chef.
• Strong leadership and team management skills.
• Good knowledge of international and Asian cuisine.
• Good understanding of FSMS, food safety, and sanitation standards.
• Strong communication and organizational skills.
• Fluent in English; Bahasa Indonesia is an advantage.
• Proficient in Microsoft Office and kitchen management systems.
• Passion for delivering exceptional culinary experiences and maintaining Aman standards.