Sous Chef - Banquet

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Company Description Experience the epitome of French-inspired luxury at Sofitel Bali Nusa Dua Beach Resort, a prestigious 5-star beachfront haven boasting tropical gardens and sleek modern architecture. Offers exclusive experiences for all members, this magnificent resort provides 413 exquisite rooms, including 39 suites and villas, along with an array of resort facilities.

Indulge in a culinary journey at three restaurants and two bars, rejuvenate at Sofitel FITNESS and Sofitel SPA, and delight in the outdoor and indoor kids club. Additionally, the resort features 24 function venues, including a Grand Ballroom and a Beachfront Ballroom. Discover the ultimate Art de Vivre at Club Millésime, where delectable cuisine, exquisite wines, and Balinese charm await. Nestled in the serene Nusa Dua enclave, this remarkable 5-star beach resort offers easy access to Bali’s tranquil eastern coastline. Just a 10-minute drive from the airport and a short distance from the water sport coastal area of Tanjung Benoa, it is situated within the exclusive resort area of Nusa Dua, showcasing a picturesque sunrise, pristine beach, and a 7 km beachside pathway ideal for morning walks or cycling tours.

Job Description We are seeking a talented and experienced Sous Chef - Banquet to join our culinary team in Sofitel Bali Nusa Dua Beach Resort. As a Sous Chef - Banquet you will assist in overseeing banquet operations, ensuring high-quality food preparation, and delivering exceptional dining experiences for our guests.

Collaborate with the Chef de Cuisine to plan and execute banquet menus for various events and functions

Supervise and coordinate kitchen staff during food preparation and service

Ensure compliance with food safety and sanitation standards

Manage inventory, control costs, and minimize waste

Train and mentor kitchen team members to maintain high culinary standards

Assist in developing new menu items and refining existing recipes

Coordinate with other departments to ensure smooth banquet operations

Maintain kitchen equipment and ensure proper functioning

Incorporate local Indonesian ingredients and flavors into menu offerings when appropriate

Qualifications

Culinary degree or diploma from a recognized culinary school

Minimum 3‑5 years of experience in a high‑volume banquet kitchen

Previous experience as a Sous Chef or in a similar leadership role

Strong culinary expertise in banquet preparation and international cuisine

Excellent menu planning and execution skills

Proficiency in kitchen equipment operation and maintenance

Demonstrated ability in team management and leadership

Strong time management and organizational skillsExpertise in inventory control and cost management

Up‑to‑date Food Safety Certification

Knowledge of Indonesian cuisine and local ingredients preferred

Fluency in English; knowledge of Bahasa Indonesia is a plus

Ability to work flexible hours, including evenings, weekends, and holidays

Seniority Level

Mid‑Senior level

Employment Type

Full‑time

Job Function

Management and Manufacturing

Industries

Hospitality

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