CHEF

PT Khaima; Kuta; On-site; IDR 89,280,000 - 133,920,000; Full time

Job summary

PT Khaima in Bali seeks a seasoned Chef to lead a fast-paced kitchen, delivering high-volume, upscale dining experiences with excellence in food quality and presentation.

Candidates should have strong leadership, English proficiency, and a track record of controlling costs while mentoring a high-performance team; duties include menu design, HACCP compliance, supplier relations, and coordinating culinary events.

Qualifications

• Proven experience as a Chef in a fast-paced, high-volume, or upscale dining environment.
• Strong culinary knowledge and proficiency in menu execution and presentation.
• Excellent leadership, communication, and time-management skills.
• Professional proficiency in English (both spoken and written).

Responsibilities

• Lead and oversee overall kitchen operations, ensuring exceptional food quality, presentation, and operational efficiency during high-volume periods.
• Conceptualize, design, and execute innovative menus centered around wood-fire culinary techniques and broad flavor profiles.
• Maintain strict food cost targets, recipe costing, portion control, and kitchen waste minimization strategies.
• Manage supplier relationships, ingredient sourcing, and inventory control to guarantee fresh, high-quality produce.
• Mentor, train, and develop the kitchen team, fostering a collaborative, safe, and high-performance culinary environment
• Ensure full compliance with health, safety, hygiene (HACCP), and sanitation standards across all food preparation areas.
• Work closely with venue management to plan culinary events, special menus, and seasonal operational updates.

Skills

Chef experience

Culinary knowledge

Menu execution

Leadership

Communication

Time management

English proficiency

Job description

Proven experience as a Chef in a fast-paced, high-volume, or upscale dining environment.

Strong culinary knowledge and proficiency in menu execution and presentation.

Excellent leadership, communication, and time-management skills.

Ability to work effectively under pressure during peak dining hours.

Professional proficiency in English (both spoken and written).

Key Responsibilities

Lead and oversee overall kitchen operations, ensuring exceptional food quality, presentation, and operational efficiency during high-volume periods.

Conceptualize, design, and execute innovative menus centered around wood-fire culinary techniques and broad flavor profiles.

Maintain strict food cost targets, recipe costing, portion control, and kitchen waste minimization strategies.

Manage supplier relationships, ingredient sourcing, and inventory control to guarantee fresh, high-quality produce.

Mentor, train, and develop the kitchen team, fostering a collaborative, safe, and high-performance culinary environment

Ensure full compliance with health, safety, hygiene (HACCP), and sanitation standards across all food preparation areas.

Work closely with venue management to plan culinary events, special menus, and seasonal operational updates.