Executive Chef

Novotel & ibis Balikpapan; Kuta; On-site; IDR 446,400,000 - 892,800,000; Full time

Benefits offered by this job

Accor learning programs

Career growth opportunities

ESG and CSR activities

Job summary

Novotel Bali Benoa is seeking an experienced Executive Chef to lead and oversee all kitchen operations across our restaurants, banquets, and events. You will develop menus, recipes, and concepts with a strong focus on quality, creativity, consistency, and cost control.

You will manage budgeting, forecasting, and monthly P&L reviews while ensuring HACCP and hygiene standards. Lead and mentor culinary teams, plan seasonal programs, and collaborate with other departments to deliver exceptional

Qualifications

• Proven experience as Executive Chef or senior culinary leader in upscale hotel/resort.
• Strong knowledge of international cuisine, banquet operations, and menu engineering.
• Excellent leadership, communication, and team development.
• Solid budgeting, forecasting, and financial performance analysis.
• HACCP and food safety expertise.

Responsibilities

• Lead and oversee kitchen operations across restaurants, banquets, and events.
• Develop menus, recipes, and concepts focusing on quality, creativity, and cost control.
• Manage budgeting, forecasting, and monthly P&L review.
• Ensure compliance with food safety, HACCP, and hygiene standards.
• Train, schedule, coach, and develop culinary team members.
• Plan promotions and seasonal culinary programs.
• Coordinate with other departments to ensure smooth operations and guest satisfaction.
• Monitor market trends and guest preferences to enhance experiences.

Skills

Culinary leadership

Menu development

Budgeting & P&L

Food cost analysis

HACCP & hygiene

Team leadership

Education

Diploma or Degree in Culinary Arts or Hospitality Management

Job description

Company Description

Novotel Bali Benoa is a five star resort, best known as family-friendly resort, located in Jl. Pratama Tanjung Benoa Nusa Dua, Bali Indonesia.

Job Description

• Lead and oversee all kitchen operations, including restaurants, banquet, and special events.
• Develop menus, recipes, and food concepts with strong focus on quality, creativity, consistency, and cost control.
• Manage kitchen performance through budgeting, forecasting, food cost analysis, and monthly P&L review.
• Ensure compliance with food safety, hygiene, HACCP, and hotel operational standards.
• Supervise and develop culinary team members through training, scheduling, coaching, and performance management.
• Plan and execute food promotions and seasonal culinary programs.
• Maintain strong coordination with other departments to ensure smooth hotel operations and guest satisfaction.
• Monitor market trends, guest preferences, and competitor offerings to enhance culinary experiences and business performance.

Qualifications

• Proven experience as Executive Chef or senior culinary leadership role in an upscale/midscale hotel or resort environment.
• Strong knowledge of international cuisine, banquet operations, menu engineering, and food costing.
• Solid leadership, team management, and communication skills.
• Good understanding of budgeting, forecasting, and financial performance analysis.
• Strong knowledge of HACCP, food safety, and hygiene standards.
• Ability to work under pressure in a fast-paced hospitality environment.
• Creative, innovative, and passionate about culinary excellence and guest satisfaction.
• Diploma or Degree in Culinary Arts, Hospitality Management, or related field preferred.

Additional Information

What you will get working with Accor

• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.