Executive Chef

Bali Jobs Recruitment by Claire Tomkins; Kecamatan Ubud; On-site; IDR 900,000,000 - 1,500,000,000; Full time

Job summary

Bali Jobs Recruitment by Claire Tomkins is assisting a pre-opening ultra-luxury wellness property in Central Bali to recruit a hands-on Executive Chef who will oversee all kitchen operations, craft innovative culinary experiences, and lead the opening team.

The ideal candidate has at least 5 years in senior culinary leadership, extensive fine dining experience across multi-international cuisines, and a strong farm-to-table mindset with local producers.

Qualifications

• Minimum 5 years in executive chef or senior culinary leadership.
• Experience collaborating with renowned chefs or culinary consultants.
• Extensive fine dining experience with multi-international cuisines.
• Farm-to-table mindset with growers/local producers coordination for seasonal menus.
• Excellent leadership and team management in a luxury hospitality environment.
• Fluent in English (written and spoken).
• Pre-opening experience preferred.

Responsibilities

• Oversee all daily kitchen operations, ensuring consistency and highest standards across dining outlets.
• Design and develop innovative fine dining menus aligned with wellness philosophy and estate produce.
• Collaborate with local producers and horticulture teams to plan seasonal menus.
• Drive culinary setup during pre-opening: workflows, SOPs, equipment standards and supplier networks.
• Work with renowned guest chefs and culinary consultants to realize the property's culinary vision.
• Lead and develop the kitchen team with a calm, collaborative management style.
• Manage food costs, inventory, wastage, and labour efficiency.
• Ensure health, safety, sanitation and HACCP compliance across kitchens.

Skills

Leadership

Kitchen management

Fine dining

Menu development

English

Job description

Our client is a pre-opening ultra-luxury wellness property in Central Bali. They are seeking a hands-on and creative Executive Chef to oversee all kitchen operations, craft exceptional culinary experiences aligned with wellness concepts, lead the kitchen team, and support the successful launch of the property.

Note

A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements

• Minimum 5 years of experience in a similar Executive Chef or senior culinary leadership role.
• Proven experience working in close collaboration with renowned chefs or culinary consultants.
• Extensive fine dining experience with deep expertise across multi-international cuisines.
• A strong farm-to-table mindset, featuring experience working closely with growers, local producers, or horticulture teams to plan and curate menus around seasonal and estate-grown produce.
• Exceptional leadership skills with a calm, supportive, and collaborative management style.
• Excellent communication, organizational, and team management skills in a fast-paced luxury hospitality environment.
• Fluent in English, both written and spoken.
• Pre-opening experience is preferred.

Key Responsibilities

• Oversee all daily kitchen operations, ensuring seamless execution, consistency, and the highest standards of culinary excellence across all dining outlets.
• Design and develop innovative fine dining menus that align with the property's ultra-luxury wellness philosophy, blending multi-international cuisines with health-conscious culinary techniques.
• Partner closely with local producers, growers, and the estate's horticulture teams to plan and curate seasonal menus utilizing estate-grown and locally sourced produce.
• Drive the culinary setup during the pre-opening phase, establishing kitchen workflows, Standard Operating Procedures, equipment standards, and supplier networks.
• Work closely alongside renowned guest chefs, culinary consultants, and upper management to bring the property's unique culinary vision to life.
• Lead, inspire, and develop the kitchen brigade with a calm, supportive, and collaborative management style, fostering a positive and high-performing workplace culture.
• Manage kitchen financials effectively, including food cost optimization, inventory management, wastage control, and labor efficiency.
• Ensure rigorous adherence to health, safety, sanitation, and HACCP compliance standards across all kitchen and food preparation areas.