Executive Sous Chef || Hotel Indigo Bali Seminyak Beach
IHG · ID
At Hotel Indigo®, we believe every neighborhood has a story worth discovering. As part of IHG Hotels & Resorts, Hotel Indigo properties are inspired by the local culture, people, and experiences that make each destination unique.
Located on the vibrant shores of Seminyak, Hotel Indigo Bali Seminyak Beach blends contemporary luxury with authentic Balinese charm. With 289 beautifully designed rooms, suites, and villas, award-winning dining experiences, and direct beachfront access, we continue to redefine lifestyle hospitality while delivering exceptional guest experiences in one of Bali's most sought-after destinations.
What is the job?
We are looking for a passionate, creative, and hands-on Executive Sous Chef to join our Culinary team at Hotel Indigo Bali Seminyak Beach.
Reporting to the Executive Chef, the Executive Sous Chef will assist in managing the hotel's kitchen operations, including menu planning and costing, developing new dishes, organizing special events, and ensuring consistently high standards of food quality, presentation, and product knowledge.
This role will help lead and develop the culinary team, oversee daily kitchen operations, and ensure compliance with food safety, hygiene, HACCP, and hotel standards while supporting effective cost control and operational efficiency.
The ideal candidate will combine strong culinary expertise with people leadership, creativity, sound financial awareness, and a commitment to delivering memorable dining experiences that reflect the Hotel Indigo brand.
Your day-to-day
- Assist the Executive Chef in managing daily kitchen operations and ensuring smooth, efficient coordination across kitchen sections.
- Develop menus, recipes, and food presentations; review dish popularity and profitability with the Executive Chef and recommend improvements where appropriate.
- Contribute creative concepts and menus for special events and functions, encouraging the team to share ideas and introducing practical innovations.
- Supervise food preparation and presentation to ensure consistent quality, taste, portioning, and compliance with hotel food and beverage standards.
- Lead, coach, and develop kitchen colleagues through training, mentoring, performance feedback, and effective delegation of responsibilities.
- Prepare staff rosters and coordinate kitchen manpower to ensure appropriate operational coverage within approved manning and payroll budgets.
- Monitor food purchasing, inventory, receiving, storage, and stock levels in coordination with the Stores team; minimize waste and maintain budgeted food cost.
- Maintain high standards of kitchen cleanliness, personal hygiene, safe food handling, and HACCP compliance, including daily monitoring and corrective action where required.
- Ensure kitchen equipment is properly maintained and stored, and that breakages, breakdowns, accidents, and potential hazards are reported and recorded.
- Support departmental budgeting and financial planning, monitor food, labour, and other kitchen expenses, and identify opportunities to improve efficiency and profitability.
- Work closely with the Executive Chef, Food & Beverage team, event coordinators, and other departments to address guest needs, dietary requests, and food-related feedback.
What we need from you
- Relevant culinary education or professional training, with substantial experience in kitchen operations in a hotel or comparable hospitality environment.
- Proven experience in a senior culinary leadership role, with the ability to supervise multiple kitchen sections and support the Executive Chef.
- Strong knowledge of menu development, recipe costing, food quality, presentation, and current culinary trends.
- Demonstrated ability to lead, train, motivate, and develop kitchen colleagues while fostering a positive, respectful, and collaborative team culture.
- Sound understanding of food cost control, purchasing, inventory management, budgeting, and labour cost management.
- Strong knowledge of food safety, hygiene, sanitation, and HACCP requirements, with the ability to maintain compliance and prepare for inspections and audits.
- Excellent communication, organization, problem-solving, and decision-making skills, with the ability to work effectively across departments.
- A guest-focused mindset and commitment to delivering consistent food quality, accommodating dietary requirements, and resolving food-related concerns professionally.
- Creative, adaptable, and committed to continuous improvement while upholding hotel policies, procedures, and brand standards.
- Good command of English and the ability to work effectively in a dynamic, fast-paced hospitality environment.
What We Offer
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life, including a full uniform, impressive room discounts, and some of the best training in the business.
Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
IHG gives every member of the team the room they need to belong, grow, and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.
So, join us and you’ll become part of our ever-growing global family.
EXECUTIVE SOUS CHEF – HOTEL INDIGO BALI SEMINYAK BEACH