Executive Chef

Taman Safari Indonesia; Gianyar; On-site; USD 30.000 - 50.000; Full time

Job summary

A leading company in the hospitality sector is seeking an Executive Chef to drive innovation and manage food and beverage strategies. The role involves overseeing food safety standards, product development, and operational excellence, ensuring the highest quality and satisfaction for guests. Ideal candidates will have extensive experience in culinary management and a strong knowledge of industry regulations.

Qualifications

• 5–7 years of experience in food product development or F&B operations.
• Experience preferable in multi-unit hospitality or theme park environments.
• Experience in leading product development and team training.

Responsibilities

• Develop strategies for F&B products, ensuring market relevance and quality standards.
• Oversee food safety programs and HACCP implementation.
• Lead research and development activities for new product launches.

Skills

Analytical skills

Communication

Leadership

HACCP knowledge

Food safety regulations

Education

Bachelor’s degree in Food Technology

Bachelor’s degree in Culinary Management

Bachelor’s degree in Hospitality

Job description

Executive Chef will report to General Manager

Executive Chef responsible for developing and managing strategies for both new and existing F&B products, ensuring market relevance, quality standards, and commercial success. This role oversees product innovation, food safety compliance, SOP development, inventory control, and end-to-end operational excellence in food preparation and service.

Key Responsibilities:

• Develop and review strategies for new product development and existing F&B items, including market analysis, costing, pricing, inventory planning, and menu engineering to ensure growth and market competitiveness.
• Oversee food safety programs and HACCP implementation, including training, compliance monitoring, and standard development to ensure product safety and quality.
• Lead research and development activities such as recipe testing, vendor selection, procurement planning, and promotional preparation to support innovation and successful product launch.
• Provide direction on SOP formulation, training material development, and technical skill-building for F&B staff to maintain consistent service and operational standards.
• Monitor the end-to-end process of raw material receiving, storage, kitchen production, and daily sanitation to ensure alignment with company standards and food hygiene protocols.
• Evaluate and manage customer feedback and complaint resolution processes in collaboration with operational teams to ensure responsive service and continuous improvement.
• Supervise VIP meal handling, including preparation, presentation, special request management, and quality assurance to ensure guest satisfaction at the highest standard.

Key Requirements:

• Bachelor’s degree in Food Technology, Culinary Management, Hospitality, or a related field.
• Minimum of 5–7 years of experience in food product development or F&B operations, preferably in a multi-unit hospitality or theme park environment.
• Strong knowledge of HACCP, food safety regulations, and menu engineering.
• Demonstrated experience in leading product development, team training, and kitchen operations.
• Excellent analytical, communication, and leadership skills.
• Ability to work cross-functionally with marketing, operations, and procurement teams.

Due to the high volume of applications, only those selected for further consideration will be contacted.