As Sous Chef, you will play a key leadership role in overseeing daily kitchen operations, working closely with the Head Chef to maintain high standards of
food quality, consistency, presentation, hygiene, and operational efficiency
. You will help ensure that every dish meets the outlet's culinary standards while supporting the kitchen team in delivering an exceptional dining experience.
This role is ideal for a hands-on culinary professional who combines strong cooking skills with effective team leadership, a solid understanding of kitchen cost control, and the ability to perform in a fast-paced hospitality environment.
Key responsibilities
Lead managing daily kitchen operations, ensuring smooth workflow and consistent food quality throughout service.
Supervise food preparation, cooking, plating, and presentation to ensure all dishes meet established recipes and quality standards.
Lead, train, coach, and motivate kitchen team members to maintain productivity, teamwork, and professional development.
Support menu development, recipe standardisation, and culinary innovation in line with the outlet's concept and guest expectations.
Monitor food costs, portion control, wastage, and ingredient usage to maintain profitability and operational efficiency.
Manage stock levels, conduct regular inventory checks, and ensure proper food storage and stock rotation.
Ensure compliance with food safety regulations, kitchen hygiene standards, sanitation procedures, and workplace safety requirements.
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Assist with kitchen scheduling, shift planning, and manpower allocation to meet operational demands.
Conduct regular quality checks and ensure consistency in taste, temperature, portioning, and presentation.
Coordinate closely with the Front-of-House team to ensure effective communication and timely food delivery during service.
Monitor kitchen equipment and maintenance needs, ensuring all equipment is used safely and kept in good working condition.
Support the Head Chef in implementing standard operating procedures, improving kitchen processes, and maintaining operational discipline.
Assist in managing special dietary requirements, guest requests, and food-related feedback professionally.
Help foster a positive, accountable, and collaborative kitchen culture that reflects Milk & Madu Group's standards.
What we're looking for
A minimum of 2–3 years of professional kitchen experience, including at least 2 years in a Sous Chef or senior kitchen supervisory role.
Formal culinary education or professional culinary training is preferred.
Strong knowledge of cooking techniques, food preparation, menu execution, and kitchen production planning.
Proven leadership skills with the ability to supervise, develop, and motivate a diverse kitchen team.
Good understanding of food costing, inventory management, portion control, and waste reduction.
Comprehensive knowledge of food safety, hygiene, sanitation, and kitchen safety standards.
Strong organisational skills with the ability to manage multiple priorities in a fast-paced environment.
Excellent communication and teamwork skills, with the ability to collaborate effectively with both kitchen and service teams.
A hands-on approach to kitchen operations, with a strong commitment to consistency, quality, and attention to detail.
Ability to remain calm under pressure and maintain high standards during busy service periods.
Flexibility to work shifts, weekends, and public holidays according to operational requirements.
Experience in Western, Asian, Indonesian, or contemporary international cuisine is an advantage.
What we offer
At Milk & Madu Group, we believe in developing our people and creating an environment where culinary professionals can grow and succeed. We offer competitive remuneration based on experience and qualifications, opportunities for career progression, and the chance to work with a dynamic hospitality group that values quality, creativity, and teamwork.
Our team benefits include staff meals, a supportive working environment, professional development opportunities, and exposure to diverse culinary concepts across our group. We are committed to fostering a positive workplace culture where our team members can develop their skills and build long-term careers in hospitality.
About us
Milk & Madu Group is a hospitality group based in Bali, Indonesia, known for creating memorable dining experiences through quality food, genuine hospitality, and distinctive restaurant concepts.
With a portfolio of dining establishments offering a variety of local and international cuisines, we are committed to maintaining high standards across our operations while continuously developing our people, products, and guest experiences.
At Milk & Madu Group, we value teamwork, accountability, creativity, and a genuine passion for hospitality. Joining our team means becoming part of a growing organisation that encourages professional development and strives for excellence in everything we do.
Apply now
If you are a passionate and experienced Sous Chef ready to take the next step in your culinary career, we would love to hear from you.
Please submit your updated CV outlining your relevant kitchen experience, leadership capabilities, and culinary background.
Join Milk & Madu Group at The Common Canggu and be part of a team committed to delivering exceptional food and hospitality experiences in Bali.