Sous Chef

SOUS CHEF

DOLAN RESTAURANT & PARK | CANGGU, BALI

About DOLAN Restaurant & Park

DOLAN Restaurant & Park is a family-friendly dining destination in Canggu, Bali, offering a relaxed outdoor atmosphere where great food, nature, and memorable experiences come together. With a focus on quality dining and a vibrant garden setting, DOLAN provides a welcoming space for guests to enjoy good food and meaningful moments with family and friends.

We are looking for a passionate and skilled Sous Chef to support our kitchen operations, maintain high culinary standards, and contribute to delivering an exceptional dining experience.

Job Description

• Assist the Head Chef in managing daily kitchen operations and ensuring smooth workflow.

• Supervise and coordinate kitchen team members to maintain productivity, discipline, and teamwork.

• Oversee food preparation, cooking, and presentation to ensure consistent quality and compliance with established standards.

• Demonstrate strong culinary expertise in Western, Italian, and BBQ cuisine.

• Assist in menu development, recipe standardization, and the introduction of new dishes.

• Monitor food quality, portion control, and presentation to minimize waste and maintain consistency.

• Ensure compliance with food safety, hygiene, sanitation, and proper food storage procedures.

• Monitor kitchen inventory, stock rotation, and ingredient usage to support effective cost control.

• Train, guide, and develop kitchen team members to improve their culinary skills and performance.

• Coordinate with the service team to ensure timely food delivery and a smooth guest dining experience.

• Support the Head Chef in maintaining kitchen equipment, cleanliness, and overall operational standards.

Qualifications

• Minimum 3 years of experience in a similar culinary role, preferably in a restaurant or hospitality environment.

• Proven hands-on experience in Western, Italian, and BBQ cuisine.

• Strong knowledge of cooking techniques, food preparation, menu execution, and food presentation.

• Previous experience supervising or leading a kitchen team.

• Good understanding of food safety, hygiene, sanitation, and food storage standards.

• Knowledge of inventory management, stock rotation, portion control, and food cost awareness.

• Strong leadership, communication, organizational, and problem-solving skills.

• Ability to work efficiently under pressure in a fast-paced kitchen environment.

• Creative, detail-oriented, and committed to maintaining high food quality standards.

• A degree, diploma, or professional certification in Culinary Arts is an advantage.