Chef de Cuisine

Bali Jobs Recruitment; Kuta Selatan; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A luxury beach resort in Bali seeks a talented Chef de Cuisine to lead its culinary department. This role involves overseeing kitchen operations, crafting innovative wellness-oriented menus, and maintaining high guest satisfaction. The ideal candidate will possess extensive culinary experience, leadership skills, and a passion for sustainability and quality.

Qualifications

• Minimum of 8 years in culinary field with 3 years in leadership.
• Expertise in wellness-oriented and plant-based cuisine.
• Experience with nutritionists and spa teams.

Responsibilities

• Take full ownership of culinary department operations.
• Oversee multiple kitchen functions and dining services.
• Develop sustainable, wellness-focused menus.

Skills

Menu Development

Cost Management

Sustainable Sourcing

Plant-Based Cuisine

HACCP Standards

Team Development

Education

Formal Culinary Training

Credentials in Nutrition or Wellness Gastronomy

Job description

Reporting line: Executive Assistant Manager

Our client, a luxury beach resort located in the cosmopolitan hub of Bali island that attracts guests seeking both excitement and relaxation, is actively seeking a talented and experienced Chef de Cuisine to join their team.

As the highest-ranking leader in the kitchen (in the absence of an Executive Chef), the Chef de Cuisine will assume full responsibility for the culinary department. Reporting directly to the Executive Assistant Manager (EAM), this role oversees all kitchen activities across various outlets, including the signature restaurant, in-suite dining, and wellness-oriented F&B experiences.

Requirements:

Qualifications & Experience:

• A minimum of 8 years in the culinary field, with at least 3 years spent in a leadership role within a luxury hotel or resort setting.
• Demonstrated expertise in crafting wellness-oriented and plant-based cuisine in fine dining or five-star establishments.
• Holds formal culinary training from an accredited institution; additional credentials in nutrition or wellness gastronomy are highly desirable.
• Experience working alongside wellness professionals such as nutritionists, spa teams, or holistic practitioners to curate integrated dining concepts.
  
  
  

Technical & Creative Skills

• Skilled in menu development, cost management, and implementing sustainable sourcing strategies.
• Capable of creating seasonal, innovative menus rooted in local ingredients and wellness principles.
• In-depth knowledge of organic, vegan, gluten-free, and detox-friendly cuisine, along with their nutritional values.
• Well-versed in hygiene protocols and adept at maintaining strict HACCP standards across kitchen operations.
  
  
  

Leadership & Management

• Strong leadership qualities with excellent communication and team development abilities.
• Proven capacity to guide, train, and inspire diverse culinary teams.
• Efficient in planning and coordinating operations across multiple outlets and special culinary events.
• Performance-driven, with a background in enhancing guest satisfaction and contributing to F&B revenue growth.
  
  
  

Personal Attributes

• Deep passion for wellness, sustainability, and conscious dining.
• Creative thinker with a meticulous eye for detail and unwavering focus on quality.
• Remains composed and adaptable in high-pressure environments with elevated guest expectations.
• Dedicated to delivering outstanding dining experiences aligned with the resorts premium brand standards.
  
  
  

Responsibilities:

• Take full ownership of the culinary department, ensuring smooth daily operations.
• Oversee all kitchen functions across multiple outlets, including the resorts main restaurant, in-suite dining services, wellness-oriented food and beverage offerings
• Lead a hands-on approach to kitchen management and team supervision.
• Uphold the highest standards of quality, presentation, and guest satisfaction in a luxury environment.
• Develop and maintain wellness-focused, sustainably sourced menus in line with modern luxury dining expectations.
• Collaborate with seasonal guest chefs during peak periods, ensuring alignment in culinary vision and consistency in food quality.
• Implement and maintain food safety, hygiene, and operational standards across all kitchen areas.