Sous Chef

Company Description Makanan Minuman Korporindo is a leading lifestyle food and beverage group dedicated to creating unique, exquisite, and highly distinguished experiences for guests. Its portfolio currently includes Shishi Izakaya Lounge & Nightclub, Malverde Tequileria & Nightclub, and Bali Bulldog FC, with more exciting projects in development. The group is committed to excellence across dining, lounge, and nightlife concepts, offering dynamic environments for both guests and team members. Makanan Minuman Korporindo actively seeks exceptional, talented individuals to grow with the company’s expanding brands and venues. Applicants can expect a fast-paced, high-standard workplace with opportunities to develop and advance their careers.

Role Description The Sous Chef at Shishi Izakaya Lounge & Nightclub - Malverde Tequileria - Bali Bulldog is a full-time, on-site role based in Bali, Indonesia. This role supports the Head Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating in line with brand standards and culinary concepts. The Sous Chef helps manage kitchen staff schedules, coordinates workflows during service, and ensures consistent quality, presentation, and portion control. Responsibilities include maintaining food safety and hygiene standards, monitoring inventory and ordering needs, and minimizing waste. The Sous Chef also contributes to menu development, trains team members, and collaborates with front-of-house leadership to deliver excellent guest experiences across the group’s outlets.

Qualifications

Candidates should possess strong culinary skills, including food preparation, cooking techniques, and menu execution in high-volume or premium F&B environments.
Candidates should possess kitchen leadership and teamwork skills, including staff supervision, training, shift coordination, and effective communication with cross-functional teams.
Candidates should possess knowledge of food safety, hygiene, and kitchen operations, including adherence to health regulations, cleanliness standards, and equipment care.
Candidates should possess organizational and time-management skills, including the ability to manage multiple orders, prioritize tasks, and maintain composure during peak service.
Candidates should possess creativity and quality-focused skills, including attention to presentation, consistency, and the ability to contribute ideas for menu items and specials.
Relevant professional kitchen experience as a Sous Chef, Junior Sous Chef, or Senior Line Cook in restaurants, lounges, or nightlife venues is highly beneficial.
Formal culinary education or certification is an advantage, along with familiarity with Japanese, Latin, or international cuisine styles aligned with the group’s concepts.
Ability to work flexible hours, including evenings, weekends, and holidays, and a strong commitment to guest satisfaction and professional conduct.