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Open nowFirst seen 4 days ago

Sous Chef

Bali Jobs54 open roles

Where
Port Moresby, Papua New Guinea
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Your applicationOpen nowSous ChefBali Jobs · Port Moresby, Papua New Guinea

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Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 57.8%60 days
This job: first seen 4 days ago

The posting

Our client, a 4-star hotel in a leading hotel group in Papua New Guinea, seeks an experienced Sous Chef to lead kitchen operations in Port Moresby. This is an on-site, full-time role that oversees culinary team management, menu development, and high-volume dining services across the hotel dining venues.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements

  • Minimum 3 years of culinary leadership experience as a Head Chef or Executive Sous Chef in a 4- or 5-star hotel or high-volume restaurant.
  • Diploma or Bachelor's degree in Culinary Arts, Hospitality Management, or equivalent professional certification (e.g., Red Seal, City & Guilds).
  • Proven track record in menu development, food costing, yield management, and inventory control.
  • Certified in international food safety standards (e.g., HACCP) with demonstrated enforcement of kitchen sanitation laws.
  • Demonstrated success leading, training, and scheduling kitchen brigades of 15+ culinary professionals.
  • Strong written and verbal communication skills with a proven track record of collaborating with Food & Beverage, Sales, and Banquet teams.
  • Previous experience working in the cruise line or remote destinations is a plus!

Job Responsibilities

  • Manage daily kitchen operations, food production, and plate presentation across hotel dining outlets.
  • Design seasonal menus and standard recipe cards to ensure consistent quality and cost efficiency.
  • Supervise kitchen staff, schedule shifts, delegate tasks, and conduct ongoing skills training.
  • Maintain strict adherence to local food health, hygiene, and kitchen safety standards.
  • Oversee inventory management, stock rotation, order control, and kitchen budget compliance.
  • Collaborate closely with Food & Beverage, Banquets, and Hotel Operations to deliver exceptional guest experiences.
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