EXECUTIVE CHEF

Puri Santrian; Denpasar; On-site; USD 30.000 - 45.000; Full time

Job summary

A leading hotel in Bali seeks a highly experienced Executive Chef to lead their culinary team. This role focuses on developing innovative menus, ensuring kitchen operations meet high standards, and managing a talented kitchen staff to deliver exceptional dining experiences. Candidates should possess strong leadership skills, creativity, and extensive experience in luxury hotel environments.

Qualifications

• Over 5 years of experience as Head Chef or in a managerial role at luxury hotel brands.
• Vast knowledge of culinary arts and current food trends.

Responsibilities

• Develop unique, cuisine-appropriate menus with a focus on Western cuisine.
• Ensure optimal kitchen operations and customer satisfaction.
• Hire, train, and supervise kitchen staff.

Skills

Leadership

Creativity

Time Management

Culinary Trends Knowledge

Education

Diploma in Culinary Arts

Job description

We are looking for a highly experienced and creative

EXECUTIVE CHEF

Duties and Responsibilities:

• Developing unique and cuisine-appropriate menus, preferably western food menus
• Ensuring the kitchen runs optimally and patrons' meals are satisfactory through creative, organizational, and leadership tasks
• Collaborating with the Food & Beverage Manager and Pastry Chef to set item prices
• Staying current on developing trends in the culinary industry
• Maintaining kitchen and surrounding areas to meet company standards and health regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training, and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and supporting prep work as needed

Additional Duties & Responsibilities:

1. Determine the optimal layout for the kitchen, including placement of stations, storage, and equipment, aligned with the menu requirements
2. Lead research and development to explore new cooking techniques, flavor combinations, and menu concepts
3. Create diverse and innovative menus that appeal to various tastes, preferably Western cuisine
4. Ensure all dishes meet high standards of taste, presentation, and nutritional value
5. Supervise kitchen staff to maintain workflow and quality
6. Implement and enforce food safety standards and regulations
7. Manage food costs, budgeting, and inventory to maximize profitability without compromising quality
8. Provide training and guidance to kitchen staff to foster skill development and consistency

Requirements and Qualifications:

• Diploma in Culinary Arts preferred
• More than 5 years of experience as Head Chef or in a managerial role at luxury hotel brands
• Vast knowledge of culinary arts and current food trends
• Excellent time management and organizational skills
• Proven leadership and creativity in the kitchen

Minimum Requirements:

• Flexible working hours
• Over 4 years of relevant work experience for this position
• Must possess KTP (identity card)

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