🎉 Junior Sous Chef (Banquet, Hot Kitchen) Wanted — Run Event Cooking at The Ritz-Carlton Bali

🍽 Opportunity The Ritz-Carlton Bali is hiring a Junior Sous Chef to lead the hot kitchen for its banquet and events program — weddings, conferences, VIP functions — a genuinely different rhythm from a la carte outlets, built around large-scale plating, tight timing, and high-volume bursts rather than steady nightly covers. With two years of supervisory experience required, this is a formal leadership seat, not a stepping-stone role, for a chef ready to run a hot kitchen at scale. 👨‍🍳 Role & Responsibilities Supervise and coordinate cooks and kitchen workers on hot-kitchen banquet production Determine food presentation and create decorative displays for events Ensure correct portioning, arrangement, and garnish across large-scale banquet service Monitor prepared food quantities and maintain kitchen logs for the food safety program Inform Food & Beverage staff of specials and out-of-stock items; prepare substitute items as needed Flag any product that doesn't meet spec to management before it reaches an event Assist management with hiring, training, scheduling, evaluating, and coaching kitchen staff Follow safety and security procedures; report maintenance needs, accidents, or unsafe conditions Stand, walk, bend, twist, and lift up to 25 lbs unassisted throughout event service 🌎 ChefJobs Abroad Analysis Banquet cooking at a resort the size of The Ritz-Carlton Bali is its own specialty — weddings and conferences on Nusa Dua's manicured grounds mean genuinely large-format plating and service bursts that don't exist in a la carte kitchens, and the two-year supervisory requirement here signals this is a real leadership seat rather than an entry point. For a chef who wants to specialise in event-scale cooking specifically, this is a strong next step toward a full Sous Chef title, with Nusa Dua's calmer, resort-district pace as the backdrop for downtime between events. ✅ Best Fit Chefs with 4–6 years of related experience and at least 2 years in a supervisory role Chefs who want to specialise in large-scale banquet and event cooking rather than steady a la carte service Leaders comfortable coaching, disciplining, and developing a team during high-pressure event bursts Chefs building toward a full Sous Chef title who want a Marriott/Ritz-Carlton brand credential along the way Chefs drawn to Nusa Dua's calmer, more polished stretch of Bali Not a fit for chefs who prefer the steadier rhythm of a la carte service over event-scale banquets