Executive Chef

Our client is a luxury beachfront resort nestled within a 100-hectare reserve on Indonesia's Sumba Island, offering minimalist villas with private pools, pristine white-sand beaches, and immersive cultural experiences amidst the ancestral lands of Sumba ethnic. They are currently seeking an experienced Executive Chef to join their team.

As an Executive Chef, you will lead the culinary operations, develop creative and appealing menus, supervise kitchen staff, ensure exceptional food quality, uphold food safety standards, and work closely with other departments to deliver distinctive dining experiences that reflect the brand's guidelines.

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:

• Bachelor's degree or Diploma in Culinary or hospitality degree.
• Minimum of 2 years experience as a Head Chef from a well-established resort or luxury hospitality brand.
• Experience in managing small team kitchen operations for luxury international brands.
• Specialised in Asian and Mediterranean cuisines with Western flare and techniques.
• Excellent leadership, communication, and interpersonal skills.
• Creativity and passion for culinary arts with a strong understanding of various cuisines, particularly Indonesian and Mediterranean.
• Strong leadership and team management skills.
• Experience working in a remote location is a plus!
• Ability to work in a remote location within an extended period of time.
• Open to local /Indonesian citizens only.

Responsibilities:

• Create and innovate seasonal menus for breakfast, lunch, room service, and dinner, showcasing the diverse flavours and ingredients along the Spice Route, blending Indonesian and Mediterranean cuisines.
• Lead the culinary efforts for the new restaurant, developing recipes and training staff to deliver an exceptional dining experience from day one.
• Oversee daily kitchen operations, ensuring efficient workflow and adherence to food safety and sanitation standards.
• Recruit, train, and manage kitchen staff, fostering a positive work environment that encourages teamwork and professional development.
• Maintain high standards for food quality, presentation, and taste; regularly review dishes and recipes to ensure consistency and excellence.
• Manage inventory, food costs, and purchasing; ensure that the kitchen operates within budget while minimising waste.
• Work closely with front-of-house staff to ensure seamless service and address any guest feedback or concerns promptly.
• Ensure compliance with health and safety regulations, maintaining a clean and organised kitchen environment.
• Coordinate special events, private dining experiences, and catering services as needed.