Executive Chef

Sofitel; Provinsi Bali; On-site; IDR 1,200,000,000 - 1,800,000,000; Full time

Job summary

Sofitel Bali Nusa Dua Beach Resort is seeking an experienced Executive Chef to lead our culinary operation across the resort and deliver exceptional dining experiences.

This role requires strong leadership, global menu development, cost management, and the ability to drive innovation while maintaining high standards and guest satisfaction.

Qualifications

• Minimum 5 years in a senior culinary leadership position, preferably as Executive Chef in luxury hotel or resort.
• Strong experience managing multiple culinary outlets, banqueting, and high-volume operations.
• Excellent knowledge of international cuisine, culinary trends, food presentation, and menu development.
• Strong leadership and people management skills, with ability to motivate and develop a diverse culinary team.

Responsibilities

• Lead and oversee all culinary operations across the resort, ensuring consistent food quality, presentation, hygiene, and service standards.
• Develop and implement culinary concepts, menus, and seasonal offerings in line with the hotel's positioning and guest expectations.
• Lead, coach, and develop the culinary team, creating a culture of teamwork, accountability, learning, and continuous improvement.
• Plan and manage kitchen staffing, scheduling, productivity, and manpower requirements.
• Monitor food and labour costs, portion control, purchasing, and inventory to achieve budgeted results.
• Collaborate with F&B, Finance, Purchasing, Sales & Marketing, and P&C to achieve objectives.
• Maintain HACCP, safety, and hygiene compliance across all outlets.
• Participate in culinary events, promotions, and hotel marketing initiatives.
• Maintain high standards of kitchen organization, cleanliness, equipment, and maintenance.

Skills

Executive chef leadership

Culinary leadership

Menu development

Cost management

Team development

Food safety HACCP

Communication

Budgeting

Job description

Company Description

Experience the epitome of French-inspired luxury at Sofitel Bali Nusa Dua Beach Resort, a prestigious 5-star beachfront haven boasting tropical gardens and sleek modern architecture which offers exclusive experiences for ALL members, this magnificent resort provides 413 exquisite rooms, including 39 suites and villas, along with an array of resort facilities.

Company Description

Indulge in a culinary journey at three restaurants and two bars, rejuvenate at Sofitel FITNESS and Sofitel SPA, and delight in the outdoor and indoor kids club. Additionally, the resort features 24 function venues, including a Grand Ballroom and a Beachfront Ballroom. Discover the ultimate Art de Vivre at Club Millésime, where delectable cuisine, exquisite wines, and Balinese charm await.

Job Description

We are looking for an experienced and inspiring Executive Chef to lead our culinary operation and deliver exceptional dining experiences across the resort.

The Executive Chef will be responsible for the overall culinary direction, kitchen operations, food quality, cost management, and development of the culinary team. This role requires a strong combination of culinary expertise, leadership, creativity, and commercial awareness, with the ability to maintain high standards while continuously evolving the resort's food and beverage offerings.

Key Responsibilities

• Lead and oversee all culinary operations across the resort, ensuring consistent food quality, presentation, hygiene, and service standards.
• Develop and implement culinary concepts, menus, and seasonal offerings in line with the hotel's positioning and guest expectations.
• Ensure all dishes are prepared to the highest standards of taste, quality, consistency, and presentation.
• Drive innovation and creativity across restaurants, banqueting, events, in-room dining, and other culinary outlets.
• Lead, coach, and develop the culinary team, creating a strong culture of teamwork, accountability, learning, and continuous improvement.
• Plan and manage kitchen staffing, scheduling, productivity, and manpower requirements in line with business levels.
• Monitor food cost, labour cost, portion control, purchasing, and inventory to achieve budgeted financial results.
• Work closely with the Food & Beverage, Finance, Purchasing, Sales & Marketing, and P&C teams to achieve operational and commercial objectives.
• Establish and maintain effective relationships with suppliers to ensure quality products, competitive pricing, and reliable supply.
• Ensure full compliance with food safety, hygiene, HACCP, occupational health and safety, and hotel standards.
• Monitor guest feedback and market trends and translate insights into improvements to the culinary experience.
• Participate actively in food promotions, culinary events, special functions, and hotel marketing initiatives.
• Maintain high standards of kitchen organisation, cleanliness, equipment, and maintenance.
• Ensure effective communication and coordination between all culinary sections and other hotel departments.
• Support the hotel's sustainability initiatives, including responsible sourcing, waste reduction, and efficient use of resources.
• Prepare and manage the culinary department's operating budget and ensure expenses are controlled within approved parameters.
• Develop succession plans and identify high-potential culinary talent to strengthen the resort's future leadership pipeline.
• Perform other duties and responsibilities as assigned by the General Manager.

Qualifications

• Minimum 5 years of experience in a senior culinary leadership position, preferably as Executive Chef in a luxury hotel or resort.
• Strong experience managing multiple culinary outlets, banqueting, and high-volume operations.
• Excellent knowledge of international cuisine, culinary trends, food presentation, and menu development.
• Strong leadership and people management skills, with the ability to motivate and develop a diverse culinary team.
• Good understanding of food cost, labour cost, budgeting, purchasing, and kitchen productivity.
• Strong knowledge of food safety, hygiene, and HACCP standards.
• Creative, commercially minded, and able to balance innovation with operational efficiency.
• Excellent communication and interpersonal skills.
• Strong organisational skills with the ability to manage multiple priorities in a fast-paced resort environment.
• Passionate about hospitality, guest experience, and culinary excellence.