Chef de Cuisine: All Day Dining Lead

The Luxury Collection; Provinsi Bali; On-site; IDR 600,000,000 - 1,000,000,000; Full time

Job summary

The Luxury Collection in Jimbaran, Bali is seeking an experienced Chef de Cuisine to lead the restaurant kitchen and ensure top-quality culinary standards. You will supervise staff, coordinate menus, purchasing, staffing, and food preparation for the property's restaurant, working with the team to enhance guest and employee satisfaction while controlling the operating budget.

You will ensure sanitation and food safety standards are achieved and develop and train the team to improve results.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality Management, or related discipline.
• Professional culinary certification preferred.
• HACCP and Food Safety Certification required.
• Advanced food hygiene certification preferred.

Responsibilities

• Develops, designs, or creates new applications, ideas, relationships, systems, or products for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations.

Skills

All Day Dining operations

Pre-opening experience

Education

Diploma or Degree in Culinary Arts/Hospitality Management

Professional culinary certification

HACCP and Food Safety Certification

Advanced food hygiene certification

Job description

The Luxury Collection in Jimbaran, Bali is seeking an experienced Chef de Cuisine to lead the restaurant kitchen and ensure top-quality culinary standards. You will supervise staff, coordinate menus, purchasing, staffing, and food preparation for the property's restaurant, working with the team to enhance guest and employee satisfaction while controlling the operating budget.

You will ensure sanitation and food safety standards are achieved and develop and train the team to improve results.