Sous Chef – Hot Kitchen

About the role

Vivre Catering cooks for weddings, corporate events and private dinners across Bali, from our central kitchen in Tanjung Benoa and on site at Taman Bhagawan and Puri Bhagawan. We are looking for a Sous Chef to run the hot kitchen day to day alongside the Head Chef.

What you will do

• Run the hot kitchen day to day: prep, production and service
• Deliver events from 20 to 1,000 guests, in the central kitchen and on site at our venues
• Lead, train and schedule the CDPs, demi chefs and commis
• Cook to recipe and specification, with consistent quality and presentation
• Control food cost, ordering, stock and waste
• Keep HACCP and food safety standards every day
• Develop menus and run client tastings with the Head Chef

What we are looking for

• 5 years or more in hot kitchens, including 2 or more as Sous Chef or senior CDP
• Banquet, catering or high-volume hotel experience
• Strong knowledge of food safety and hygiene
• Calm leader under pressure; flexible for weekends, evenings and event days
• Good English and Bahasa Indonesia
• Culinary diploma preferred