Executive Chef

Taman Safari Indonesia; Provinsi Bali; On-site; IDR 500,000,000 - 900,000,000; Full time

Job summary

Taman Safari Bali is seeking an Executive Chef to lead culinary operations across all F&B outlets on site in Gianyar, Bali. The role requires strong international hospitality exposure and expertise in Western and Indonesian cuisines, with proven leadership in high-volume environments.

You will oversee menu engineering, food cost control, staffing, and HACCP compliance, while driving innovative dining concepts and guest satisfaction. Fluency in English is required to succeed in this role.

Qualifications

• Diploma or bachelor’s degree in Culinary Arts or Hospitality.
• 8–10 years in culinary roles with 3–5 years in leadership.
• Strong international hospitality background with Western and Indonesian cuisines.

Responsibilities

• Lead daily culinary operations across all F&B outlets.
• Develop menus featuring Western, Indonesian, Balinese, and international cuisine.
• Ensure quality, taste, presentation, and service standards.
• Manage food cost, inventory, purchasing, and kitchen budgeting.
• Train and develop culinary team for performance and efficiency.
• Maintain food safety, HACCP, and sanitation standards.
• Collaborate on new dining concepts and seasonal menus.
• Oversee staffing, scheduling, equipment, and supplier relations.
• Monitor trends and guest feedback to drive innovation.

Skills

Leadership

Food cost management

Menu development

English communication

HACCP knowledge

Education

Diploma or Bachelor's Degree in Culinary Arts / Hospitality

Job description

Job Description

We are seeking an experienced and passionate Executive Chef to lead and oversee the culinary operations at Taman Safari Bali. The ideal candidate brings strong international hospitality exposure, expertise in both Western and authentic Indonesian cuisine, and proven leadership experience in managing high-volume, multi-outlet culinary operations.

Key Responsibilities

• Lead and manage daily culinary operations across all F&B outlets, including restaurants, buffets, banquets, and special events.
• Develop innovative and high-quality menus featuring Western, Indonesian, Balinese, and international cuisine to cater to diverse guest preferences.
• Ensure consistency in food quality, taste, presentation, and service standards across all culinary operations.
• Oversee food cost control, menu engineering, inventory management, purchasing, and kitchen budgeting to optimize profitability.
• Lead, train, and develop the culinary team to ensure high performance, operational efficiency, and continuous improvement.
• Establish and maintain food safety, hygiene, sanitation, and HACCP standards across all kitchen operations.
• Collaborate with F&B and Operations teams to develop new dining concepts, seasonal menus, and culinary experiences that enhance guest satisfaction.
• Manage kitchen staffing, scheduling, equipment utilization, and supplier relationships to ensure smooth daily operations.
• Monitor culinary trends, guest feedback, and operational performance to drive innovation and maintain competitive dining standards.

Requirements

• Minimum Diploma or Bachelor's Degree in Culinary Arts, Hospitality, or related field.
• Minimum 8–10 years of culinary experience, including 3–5 years in a leadership role.
• Strong international hospitality background, preferably from international hotel chains or luxury resorts.
• Strong expertise in Western and authentic Indonesian cuisine
• Proven experience managing high-volume, multi-outlet culinary operations.
• Strong leadership, food cost management, and menu development skills.
• Knowledge of food safety and HACCP standards.
• Creative, hands-on, and commercially oriented.
• Good English communication skills.
• Willing to be based in Gianyar, Bali.