Sous Chef

A tranquil hillside retreat that sits high up on the edge of the rich green Ayung River valley in Bali's central foothills. Blending contemporary design and traditional Balinese architecture, the secluded courtyards, spacious terraces and private gardens create an intimate feeling like none other. At Alila, a Hyatt brand, we believe our guests select us because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences. As a member of the hotel Management team, Sous Chef is a highly visible role with exposure to Senior and Corporate Leadership. This position reports to the Executive Sous Chef

Sous Chef at Alila Ubud plays a critical role in fostering a positive work culture and ensuring operational excellence across all areas of Kitchen. This role partners with department heads and senior leadership to lead initiatives that attract, develop, and retain top talent while upholding Alila and Hyatt’s purpose: “We care for people so they can be their best.”

Requirement

• Diploma or degree in Culinary Arts or a related field from a recognized culinary school.
• HACCP Certification is a plus.
• Minimum 3–5 years of progressive kitchen experience in a 4- or 5-star hotel or fine dining restaurant.
• Experience in Western and Asian cuisine; knowledge of local Balinese or Indonesian dishes is an advantage.
• Strong leadership and team management skills.
• Excellent knowledge of kitchen operations, menu planning, food cost control, and inventory.
• High standards of hygiene and cleanliness.
• Ability to train and mentor junior team members.
• Good understanding of food allergens and dietary requirements.
• Creativity in presentation and recipe development.
• Ability to work under pressure and in a fast-paced environment.
• Strong organizational skills and attention to detail.
• Flexible and adaptable to shifting schedules and business needs.
• Positive attitude, team-oriented, and collaborative spirit.
• Strong communication and interpersonal skills.
  
  

Sous Chef

A tranquil hillside retreat that sits high up on the edge of the rich green Ayung River valley in Bali's central foothills. Blending contemporary design and traditional Balinese architecture, the secluded courtyards, spacious terraces and private gardens create an intimate feeling like none other. At Alila, a Hyatt brand, we believe our guests select us because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences. As a member of the hotel Management team, Sous Chef is a highly visible role with exposure to Senior and Corporate Leadership. This position reports to the Executive Sous Chef

Sous Chef at Alila Ubud plays a critical role in fostering a positive work culture and ensuring operational excellence across all areas of Kitchen. This role partners with department heads and senior leadership to lead initiatives that attract, develop, and retain top talent while upholding Alila and Hyatt’s purpose: “We care for people so they can be their best.”

Requirement

• Diploma or degree in Culinary Arts or a related field from a recognized culinary school.
• HACCP Certification is a plus.
• Minimum 3–5 years of progressive kitchen experience in a 4- or 5-star hotel or fine dining restaurant.
• Experience in Western and Asian cuisine; knowledge of local Balinese or Indonesian dishes is an advantage.
• Strong leadership and team management skills.
• Excellent knowledge of kitchen operations, menu planning, food cost control, and inventory.
• High standards of hygiene and cleanliness.
• Ability to train and mentor junior team members.
• Good understanding of food allergens and dietary requirements.
• Creativity in presentation and recipe development.
• Ability to work under pressure and in a fast-paced environment.
• Strong organizational skills and attention to detail.
• Flexible and adaptable to shifting schedules and business needs.
• Positive attitude, team-oriented, and collaborative spirit.
• Strong communication and interpersonal skills.