Hilton Bali Resort - Sous Chef
On
Salary undisclosed
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Description
Here’s what you’ll do during a typical day:
- Lead culinary team operations: Provide hands-on leadership and in-the-moment coaching to kitchen staff, with either a focus on Outlets or Banquets
- Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods
- Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials
- Promote cross-department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
- Provide administrative support: Assist with inventory management, ordering, and scheduling
- Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being
Qualifications
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
In addition, this role requires the following minimum qualifications:
- High school diploma; culinary/hospitality education preferred
- Minimum 5 years cooking experience in Chinese, Banquet, Main, or Pastry kitchens at high-standard restaurants or 5-star hotels
- At least 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand
- Strong time management, prioritization, and problem-solving skills under pressure
- Familiar with HACCP standards
- Experience in international chain hotels preferred
About this role
At Hilton Bali Resort, you'd step into a hands-on sous chef role overseeing either the outlets or banquets kitchen. Your days would involve leading and coaching kitchen staff through service, managing production lists and line checks, and ensuring smooth expediting during busy periods. You'd also shape the menu by developing seasonal offerings and daily specials, handle inventory and scheduling tasks, and work closely with front-of-house teams to keep operations seamless. Compliance with health, safety, sanitation, and alcohol awareness standards would be part of your daily accountability.
This position suits someone with at least five years of cooking experience in high-standard restaurants or five-star hotels, ideally with background in Chinese, banquet, main, or pastry kitchens. You'd need a minimum of three years as Chef de Partie or equivalent experience at an international hotel brand. Strong organizational skills, the ability to problem-solve under pressure, and familiarity with HACCP standards are essential. A culinary or hospitality education is preferred, though a high school diploma is the minimum requirement.
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Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Hilton Bali Resort - Sous Chef postings in Bali, and analyze any offer before you accept it.
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