Sous Chef - Production Kitchen | AYANA BALI

Join our team and be part of the continued success of Bali’s largest integrated resort. We offer an exciting career opportunity for an individual with the following details: Summary of Responsibilities: - Oversee the daily operations of the Production Kitchen and ensure all food preparation is executed in accordance with resort standards, recipes, and production guidelines. - Supervise and coordinate the kitchen team to ensure efficient workflow and operational effectiveness. - Support menu planning, production forecasting, and daily kitchen operations. - Ensure consistency in food quality, taste, and presentation across all production outputs. - Monitor food cost, control waste, and ensure adherence to budgeted targets. - Review daily inventory, requisitions, and stock levels to support operational requirements. - Ensure full compliance with HACCP, food safety, and hygiene standards. - Provide training, coaching, and performance evaluation for kitchen team members. - Coordinate with other kitchen sections to ensure operational alignment and efficiency. - Support innovation and continuous improvement within the Production Kitchen. Requirements - Indonesian Citizen only - Minimum of 3–5 years experience in a culinary supervisory role within a high-volume hotel or resort operation - Strong background in Production Kitchen operations and team leadership - Good understanding of food cost control, forecasting, and kitchen operational efficiency - Strong leadership and communication skills - Knowledge of HACCP and food safety standards is required - Ability to work under pressure in a fast-paced environment - Diploma or Bachelor’s Degree in Culinary Arts or related field is preferred