Company DescriptionNestled in the beautiful Jimbaran Bay, in Jimbaran Hijau development area, Raffles Bali is a haven of refined seclusion, perched on a hill that offers stunning views of the ocean and its secluded beach. With only 32 ocean-view villas, each featuring its own outdoor terrace and private pool, Raffles Bali stands as one of the finest resorts in Bali, showcasing mesmerizing sunsets, lush tropical gardens, and exquisite dining experiences. Guests can indulge in our signature Bali Sling at the iconic Writers Bar, enjoy a romantic dinner in The Secret Cave and Purnama Honeymoon Bale, or rejuvenate at The Sanctuary, a hillside treatment suite, or at Raffles Spa. Our Raffles Wellbeing Butlers can arrange a variety of bespoke treatments, cultural immersions, and personalized activities, to provide the ultimate experience on the Island of the Gods.Job DescriptionThe Junior Sous Chef is responsible for the creation of menus and standard recipes, maintaining and controlling the production of the highest quality products, and supervising colleagues in an efficient manner. Without compromising quality, the Junior Sous Chef must maintain hygiene and safety standards as per company guidelines while creating a departmental culture of motivation, team spirit, and creativity.Decision Making Responsibilities:Assist in food preparation and collaborate with the executive/head chef.Help in the design, testing, and implementation of the food and drink menu.Produce high-quality plates for customers in both design and taste.Oversee and supervise kitchen staff.Assist with inventory, ordering, supplier relationships, and management of supplies.Ensure that food is high quality, and that the kitchen is in good, clean, and hygienic condition.Keep work and food prep stations clean and comply with food safety standards.Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.Maintain the schedule for staff shifts.Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.Manage the department budget.Handle matters pertaining to culinary operations.Exercise authority as assigned by the Superior.QualificationsMinimum of 3 years of relevant experience as Junior Sous Chef.Strong skills and knowledge to be able to teach young colleagues.Excellent knowledge of Indonesian authentic flavors.Good understanding of western basic cooking skills.Experience in a luxury five-star environment is a must.
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