Cook

The Shisha House Seminyak; Indonesia; On-site; IDR 450,000,000 - 750,000,000; Full time

Job summary

The Shisha House Seminyak in Bali is seeking an Executive Chef to lead the daily kitchen operations, directing staff and managing all food-related functions. You will personally perform tasks while guiding the team to maintain top quality and consistency across all outlets.

This senior role emphasizes culinary leadership, staff development, and adherence to sanitation standards, with a focus on guest satisfaction and financial performance.

Qualifications

• 6 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience.

Responsibilities

• Accountable for overall success of the daily kitchen operations.
• Lead kitchen management team and provide direction for day-to-day operations.
• Ensure sanitation and food standards are achieved across all areas.
• Develop staff, monitor performance, and maintain high quality and guest satisfaction.

Skills

Leadership

Kitchen operations

Staff development

Education

High school diploma or GED

Culinary Arts / Hotel & Restaurant Management degree (2-year)

Job description

Executive Chef

Posted 8 days ago

Job Description

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Jalan A.A. Gede Rai, Ubud, Bali, Indonesia, 80571
VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.

**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and