Executive Sous Chef | Hotel Indigo Bali Seminyak

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.

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.

• 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.

• 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…