Chef

Remarc Property Group; Indonesia; On-site; IDR 167,400,000 - 334,800,000; Full time

Job summary

Zen Luxury Complex in Bali is seeking an experienced Chef to lead our kitchen operations, focusing on our signature steakhouse and luxury F&B outlets. You will be part of the pre-opening team, shaping menus, kitchen SOPs, and ensuring every dish meets our luxury standard.

Ideal candidates have at least 3 years in luxury dining, strong Western cuisine skills, and proven leadership. You will manage the kitchen team, control food costs, oversee inventory, and ensure HACCP compliance while

Qualifications

• Minimum 3 years of experience as a Chef in luxury dining, hotel, or resort.
• Strong culinary skills with focus on Western cuisine (steakhouse preferred).
• Proven leadership experience managing a kitchen team.
• Solid understanding of food cost control, inventory management, and menu costing.
• Solid knowledge of food safety and HACCP standards.
• Experience with pre-opening kitchen setup is a strong advantage.

Responsibilities

• Lead daily kitchen operations across all F&B outlets.
• Develop menus reflecting luxury dining standards, with a steakhouse focus.
• Ensure consistency in food quality, taste, and presentation.
• Manage kitchen team performance, scheduling, and training.
• Oversee food cost control, portioning, and budgeting with Purchasing.
• Ensure HACCP compliance and food safety.

Skills

Leadership

Culinary Skills

Food Safety & HACCP

Inventory Management

Menu Costing

Pre-opening Kitchen Setup

Job description

Zen Luxury Complex is a premium luxury mixed-use complex located in Cemagi, Bali — just 300 meters from the ocean, minutes from Canggu and Tanah Lot. Developed by Remarc Property Group and professionally managed by RemMan Property Management, the complex features fully furnished apartments and villas, rooftop infinity pool, spa, gym, steakhouse, co-working space, cinema, and concierge services. We deliver world‑class hospitality and lifestyle experiences to international residents and guests.

About the Role:

We are looking for an experienced and passionate Chef to lead our kitchen operations at Zen Luxury Complex, with a strong focus on our signature steakhouse and F&B outlets. As a key member of our pre‑opening team, you will be responsible for menu development, kitchen management, and ensuring every dish reflects the luxury standard our guests expect.

Responsibilities:

• Lead and oversee daily kitchen operations across all F&B outlets
• Develop and execute menus that reflect luxury dining standards, with a focus on steakhouse/fine dining concepts
• Ensure consistency in food quality, taste, and presentation across every dish
• Manage kitchen team performance, scheduling, and training
• Oversee food cost control, portioning, and budgeting in coordination with Purchasing
• Ensure full compliance with food safety and hygiene standards (HACCP)
• Manage inventory, ordering, and vendor coordination for kitchen supplies
• Collaborate with management on pre‑opening kitchen setup, SOPs, and menu costing
• Continuously innovate and refine the menu based on guest feedback and market trends
• Lead by example during service, maintaining calm and high standards under pressure

Requirements:

• Minimum 3 years of experience as a Chef, with proven experience working in a luxury restaurant, hotel, or resort
• Strong culinary skills with expertise in Western cuisine (steakhouse experience highly preferred)
• Proven leadership experience managing a kitchen team
• Solid understanding of food cost control, inventory management, and menu costing
• Strong knowledge of food safety and hygiene standards (HACCP)
• Experience with pre‑opening kitchen setup is a strong advantage
• Creative, detail‑oriented, and passionate about delivering an exceptional dining experience
• Able to work under pressure and lead a team calmly during high‑volume service
• Willing to work in shifts, including weekends and holidays

What's your expected monthly basic salary?

Which of the following types of qualifications do you have?

How many years' experience do you have as a chef?

Have you worked in a role which requires a sound knowledge of food provenance?

Do you have experience with inventory management?

Which of the following cuisine types do you have experience with?

How much notice are you required to give your current employer?