Sous Chef -Six Senses Bali

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Sous Chef supports the Executive Chef in managing daily kitchen operations, food preparation, menu execution, quality control, hygiene and team supervision. Candidates are generally expected to have professional culinary training and several years of experience in a high-end hotel, resort or luxury restaurant, preferably in a similar supervisory role. Strong knowledge of international cuisine, food safety, cost control and kitchen procedures is important. The successful candidate should demonstrate leadership, creativity, organization and the ability to maintain high standards during busy service periods. Experience with luxury hospitality, sustainability-focused cooking and multicultural teams would be advantageous. Flexibility to work shifts, weekends and public holidays is required.

About the employer

Six Senses is a luxury hospitality brand known for distinctive resorts, wellness programs, sustainability initiatives and highly personalized guest experiences. The brand operates properties in scenic destinations worldwide, combining local culture and natural surroundings with refined accommodation, spa services and thoughtful cuisine. Six Senses became part of IHG Hotels & Resorts in 2019 while retaining its focus on wellbeing, environmental responsibility and immersive experiences. Its Bali operation attracts international travelers seeking luxury, relaxation and authentic Indonesian hospitality. Employees typically work in multicultural teams and are expected to provide warm, detail-oriented service while supporting the brand’s environmental and community commitments. Depending on the property and contract, staff benefits may include meals, accommodation or housing support, service charge, training and opportunities for career development within IHG.