- Lead, supervise, and motivate the kitchen team, including Chef De Partie, Cooks, Commis, and kitchen stewards
- Plan and oversee daily kitchen operations, including preparation, cooking, plating, and service timing across all outlets, banquets, and events
- Maintain consistent food quality, taste, presentation, and portion standards
- Create, develop, and update menus, seasonal dishes, and special promotions in coordination with the F&B Manager and Marketing team
- Develop and maintain standard recipes, recipe costing, and menu engineering to ensure profitability
- Control food cost, labor cost, and wastage, and monitor kitchen budgets and targets
- Manage ordering, receiving, storage, and stock control in coordination with the Purchasing and Cost Control teams
- Inspect incoming goods to ensure freshness, quality, and compliance with specifications
- Ensure strict compliance with food safety, hygiene, sanitation, HACCP, and occupational health and safety (K3) standards
- Conduct regular kitchen inspections, including cleanliness, equipment, and storage areas
- Coordinate with the F&B Manager, Restaurant, Bar, Events, and Engineering teams on service needs, special requests, and equipment maintenance
- Handle dietary requirements, allergies, and special guest requests with care
- Prepare duty rosters, and recruit, train, coach, and evaluate kitchen team members
- Conduct regular briefings and menu tastings with the team
- Prepare reports on kitchen performance, costs, and operational issues for management
- Ensure all kitchen activities follow company SOPs, brand standards, and local regulations
Qualifications:
- Minimum 3 years of experience in professional kitchens, including at least 2 years as Head Chef, Sous Chef, or in a similar leadership role, preferably in a resort, hotel, villa, or beach club
- Domicile in Bali
- Diploma in Culinary Arts or a related field, or equivalent professional experience
- Strong culinary skills and knowledge of the relevant cuisines (international, Asian, and local)
- Good knowledge of food safety, HACCP, hygiene, and kitchen cost control
- Proven leadership, team management, and training skills
- Creative, organized, and able to manage budgets and inventory
- Good command of written and spoken English
- Strong communication and interpersonal skills
- Able to work under pressure and thrive in a fast-paced environment
- Willing to work flexible hours, including weekends, evenings, and public holidays
- Positive attitude with a strong commitment to quality and service
- Able to join immediately
Work Location: In person
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