Executive Chef

Sofitel Bali Nusa Dua Beach Resort; Provinsi Bali; On-site; IDR 900,000,000 - 1,300,000,000; Full time

Job summary

Sofitel Bali Nusa Dua Beach Resort seeks an Executive Chef to lead all culinary operations across our luxury resort. You will design menus for seasonal events, oversee food production, and manage kitchen teams to ensure top-quality service and presentation that align with brand standards.

The role requires strong leadership, an eye for cost control and inventory, and close collaboration with F&B leaders to elevate guest experiences while maintaining stringent safety and hygiene practices.

Qualifications

• Strong culinary expertise in international and local cuisines, with a proven track record in fine dining and large-scale banquet operations.
• Leadership experience managing diverse kitchen teams, including training, performance management, and workforce planning.
• Proficiency in kitchen and food safety standards (HACCP or equivalent), hygiene compliance, and risk management.
• Strong communication skills in English; knowledge of Indonesian or other languages is an advantage.

Responsibilities

• Oversee all culinary operations across the resort's restaurants, bars, banqueting, and in-room dining.
• Design seasonal and event-specific menus; manage food production and supervise kitchen teams.
• Maintain strict food safety and hygiene protocols.
• Collaborate with F&B leadership on cost control, purchasing, inventory, and revenue optimization.
• Mentor and train culinary team members; foster a positive work environment and continuous improvement in service.

Skills

Culinary expertise

Fine dining

Banquet operations

Kitchen leadership

Education

Culinary degree

Job description

Company Description

Sofitel Bali Nusa Dua Beach Resort is a French-inspired luxury 5-star beachfront resort featuring tropical gardens, modern architecture, and 413 well-appointed rooms, including 39 suites and villas. The resort offers extensive facilities such as three restaurants, two bars, Sofitel FITNESS, Sofitel SPA, outdoor and indoor kids clubs, and 12 function rooms including the Kecak Grand Ballroom and Gamelan Beachfront Ballroom. Located in the exclusive Nusa Dua resort area on Bali’s southern peninsula, it provides a tranquil retreat with easy access to the Bali Nusa Dua Theatre and the Bali Collection shopping, dining, and entertainment center. The resort is approximately a 10-minute drive from the airport and close to the watersport coastal area of Tanjung Benoa, with a scenic 7 km beachside pathway ideal for morning walks or cycling tours.

This is a full-time, on-site Executive Chef role based at Sofitel Bali Nusa Dua Beach Resort in Bali, Indonesia. The Executive Chef oversees all culinary operations across the resort’s restaurants, bars, banqueting, and in-room dining, ensuring consistent, high-quality food and presentation aligned with brand standards. Responsibilities include designing seasonal and event-specific menus, managing food production, supervising kitchen teams, and maintaining strict food safety and hygiene protocols. The role requires close collaboration with F&B leadership on cost control, purchasing, inventory, and revenue optimization, as well as participation in resort events, promotions, and guest engagement activities. The Executive Chef also mentors and trains culinary team members, fosters a positive work environment, and supports continuous improvement in service, sustainability, and guest satisfaction.

Qualifications

• Strong culinary expertise in international and local cuisines, with a proven track record in fine dining and large-scale banquet operations.
• Leadership experience managing diverse kitchen teams, including training, performance management, and workforce planning.
• Proficiency in kitchen and food safety standards (HACCP or equivalent), hygiene compliance, and risk management.
• Solid background in menu planning, food cost control, inventory management, and collaboration with procurement.
• Ability to coordinate closely with Food & Beverage, Events, and Front Office teams to deliver cohesive guest experiences.
• Excellent organizational, time management, and problem-solving skills, with attention to detail under high-volume conditions.
• Strong communication skills in English; knowledge of Indonesian or other languages is an advantage.
• Minimum of several years’ experience as an Executive Chef or senior sous chef in a luxury hotel or resort environment.
• Culinary degree or equivalent professional certification preferred; ongoing professional development in hospitality is valued.