Sous Chef (Domisili Bali)

1. Minimum 3 years of professional kitchen experience.
2. Previous experience as a Sous Chef, CDP, or Senior Cook.
3. Strong butchering skills, particularly in beef and pork, including trimming, portioning, and meat preparation.
4. Experience or knowledge in Korean food is a plus.
5. Able to conduct and manage stock opname / inventory checks.
6. Strong leadership and team management skills.
7. Good knowledge of food preparation, food safety, hygiene, and kitchen operations.
8. Hands-on, organized, and able to work independently.
9. Able to work under pressure in a fast-paced restaurant environment.
10. Able to communicate in English, both verbally and in writing.

Skills: memotong daging, Kitchen Supporting Design, Teamwork, Cook