Chef de Cuisine - Western Cuisine (South American Grill Specialty) | AYANA BALI

AYANA Hospitality; Provinsi Bali; On-site; USD 30.000 - 40.000; Full time

Job summary

Join a leading integrated resort in Bali as a Culinary Manager, responsible for overseeing culinary operations and ensuring high standards of food quality and safety. This role requires leadership in a fast-paced environment and a passion for delivering innovative Argentinian cuisine. Suitable candidates will have significant experience and a strong culinary background.

Qualifications

• Minimum 2 years of culinary management experience at a reputable Argentinian Grill House.
• Strong operational strategy skills and ability to work under pressure.
• HACCP certification is desirable.

Responsibilities

• Meet with the Executive Chef to review schedules and assignments.
• Prepare dishes according to recipes and manage food costs.
• Monitor staff performance and maintain high service standards.

Skills

Leadership

Culinary Management

Food Safety Knowledge

Education

2-year degree in Culinary Arts, Hotel and Restaurant Management

Bachelor's Degree (preferred)

Job description

Join our team and be part of the continued success of Bali's largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

Summary of Responsibilities:

• Meet with the Executive Chef/Executive Sous Chef to review schedules, assignments, anticipated business levels, changes, and other pertinent information.
• Prepare all dishes following recipes and yield guides, according to standards, and assign production and preparation work for staff to complete. Review priorities regularly.
• Interact with customers and review guest feedback periodically.
• Minimize waste and maintain controls to meet forecasted goals and keep food costs within the budgeted range.
• Take physical inventory of specified food items daily and update production charts according to department standards.
• Review financials periodically to ensure departmental revenue goals are met or exceeded by maximizing all opportunities.
• Communicate any changes or additions to assignments throughout the shift. Identify situations that compromise standards and delegate tasks accordingly.
• Ensure restaurant Service Staff are informed of menu items available and the quantities for the meal period and functions.
• Monitor staff performance and ensure procedures meet department standards; address deficiencies promptly.
• Requisition supplies for the day, ensure proper receipt and storage, and communicate needs with Purchasing and Storeroom staff. Ensure quality of received products.
• Meet with the Executive Steward to review equipment needs, banquet assistance, cleaning schedules, health and safety, and sanitation follow-up.
• Participate in the resort's sustainability program through education, interaction, and suggestions.

Requirements:

• Exclusive opportunity for South American professionals.
• Minimum of 2 years of solid experience in culinary management at a high-volume standalone Argentinian Grill House restaurant that is reputable and well-known.
• Proven track record of delivering passion and innovation in creating high-quality, modern, and sustainable cuisine recognized in the market.
• Strong business acumen, competitive spirit, and trend awareness.
• Strong leadership skills, good judgment, and ability to perform swiftly under pressure. Operational strategy skills are essential.
• In-depth knowledge of food safety principles; HACCP certification is desirable.
• Understanding of profit & loss goals, proficiency in menu engineering, and maintaining an up-to-date market list.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field is required; a Bachelor's Degree is preferred.