# Sous Chef - Production Kitchen | AYANA BALI

**Company:** [AYANA Hospitality](http://jobs.workable.com/companies/4gU6PGSkL9VHY82yX1chH9.md)
**Location:** Bali, Indonesia
**Workplace:** on site
**Employment type:** Full-time
**Department:** AYANA Bali

[Apply for this job](http://jobs.workable.com/view/8cb0051b-7eea-4773-8246-0da3836e8813)

## Description

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