Sous chef jobs 2026

For a new Restaurant in Ubud, Bali

Qualifications

• Experience: Min. 3 years in pizza making (with 1-2 years as Sous Chef/Senior Pizza Chef).
• Expertise: Deep knowledge of Neapolitan Style (Dough hydration, long fermentation, and hand-stretching).
• Age & Education: Max. 35 years old; Culinary/Vocational High School graduate.
• Technical Skill: Expert in Wood-Fired or Stone Ovens and classic/modern toppings.

Core responsibilities

• Pizza Section Lead: Manage the entire pizza station, ensuring perfect texture, taste, and consistency.
• Team Leadership: Assist the Head Chef in supervising, scheduling, and training the pizza team.
• Operational Control: Manage inventory (flour, cheese, etc.), control food costs, and minimize waste.
• Safety & Hygiene: Maintain strict HACCP/Food Safety standards and station cleanliness.

Speciality: Authentic Neapolitan Pizza

For a new Restaurant in Ubud, Bali

Qualifications

• Experience: Minimum 2 years as a Sous Chef or Senior CDP.
• Education: Culinary School or Vocational High School (Culinary Arts).
• Age: Maximum 35 years old.
• Skills: Expertise in Italian & Nikkei flavors, kitchen leadership, and high-volume service.

Core responsibilities

• Quality Control: Maintain high standards for taste, presentation, and consistency.
• Kitchen Management: Handle inventory, food costing, waste management, and HACCP safety protocols.
• Team Leadership: Assist the Head Chef in supervising and training the kitchen brigade.
• Admin: Manage daily reporting and ordering using MS Word/Excel.

Cuisine Focus : Italian & Nikkei (Japanese-Peruvian)

Qualifications

• Proven experience in the relevant field.
• Demonstrates a good attitude and professional conduct.
• Able to work effectively both independently and as part of a team.
• Shows a strong willingness to learn and develop new skills.
• Minimum 3 years of relevant work experience.
• This position is available for placement at both Pison Petitenget and Pison Ubud.

Job description

• Assist the Head Chef in managing daily kitchen operations.
• Supervise and coordinate kitchen staff during food preparation and service.
• Ensure food quality, taste, and presentation meet company standards.
• Prepare and cook menu items according to recipes and guidelines.
• Monitor food stock, inventory, and ingredient quality.
• Maintain kitchen hygiene, cleanliness, and food safety standards.
• Train and mentor kitchen staff to improve skills and performance.
• Ensure compliance with health, safety, and sanitation regulations.
• Handle kitchen operations in the absence of the Head Chef.
• Collaborate with the Head Chef on menu development and cost control.

Qualifications

• Experience as sous chef.
• Strong knowledge of kitchen operations and food safety standards.
• Ability to assist in menu preparation and kitchen management.
• Leadership skills to supervise and train kitchen staff.
• Good time management and ability to work under pressure.
• Team player with a positive attitude.