Executive Chef

PT Seven Morning Bali; Provinsi Bali; On-site; IDR 100,000,000 - 180,000,000; Full time

Job summary

7AM 7PM Group in Bali, Indonesia, is seeking an Executive Chef for an on-site role to oversee kitchen operations, design and standardize menus, supervise staff, and manage inventory and food costs to meet quality and presentation standards.

The role requires leading and developing Head Chefs and wider culinary teams, ensuring SOPs, food safety, and production efficiency while balancing quality, creativity, and profitability. Based in Bali with hands-on leadership across multi-outlet operations.

Qualifications

• Oversee kitchen operations and lead senior culinary team.
• Develop and standardize menus, recipes, and costing.
• Manage food safety, hygiene, and SOP implementation.
• Control food costs, yields, waste, and productivity.
• Lead training, coaching, and succession planning for culinary staff.

Responsibilities

• Oversee kitchen operations and lead culinary teams across outlets.
• Design and implement menus, recipes, and standard operating procedures.
• Supervise staff including heads of kitchens, CDPs, and sous chefs.
• Manage inventory, food costs, and production efficiency.
• Train, coach, and develop future culinary leaders.
• Support new outlets openings and kitchen projects.

Skills

Leadership

Menu development

Cost control

Food safety

Kitchen operations

Data-driven decisions

Outlets management

Staff coaching

Pre-opening

Hands-on kitchen

Tools

Kitchen equipment

Job description

This is a full-time on-site role for a Executive Chef at 7AM 7PM Group located in Bali, Indonesia. The Executive Chef will be responsible for overseeing the kitchen operations, creating and designing menus, supervising kitchen staff, managing inventory and food costs, and ensuring food quality and presentation standards are met.

Requirements

Minimum 8–10 years of professional culinary experience, with at least 3–5 years in a senior culinary leadership role.

Proven experience as an Executive Chef, Group Chef, Corporate Chef, or equivalent senior culinary position.

Strong experience managing multiple outlets, kitchens, or production facilities simultaneously.

Proven ability to lead and develop Head Chefs, Sous Chefs, CDPs, Commis, and wider culinary teams.

Strong knowledge of culinary operations, kitchen systems, SOP implementation, food safety, and hygiene standards.

Strong understanding of food cost, yield, portion control, waste management, and production efficiency.

Experienced in menu development, recipe standardization, costing, product development, and menu engineering.

Proven experience in training, coaching, performance management, and succession planning for culinary teams.

Experience in new outlet openings, kitchen setup, pre-opening preparation, and operational launches.

Good practical knowledge of commercial kitchen equipment, workflow, production systems, and kitchen infrastructure.

Strong analytical and problem-solving skills with the ability to make data-driven operational decisions.

Strong communication and leadership skills, with the ability to work effectively with Management, Operations, Procurement, Accounting, HR, and Outlet teams.

Commercially minded and able to balance food quality, creativity, operational efficiency, and profitability.

Willing to conduct regular outlet visits and remain hands-on with kitchen operations.

Multi-concept / multi-brand F&B experience is highly preferred.

Experience in bakery, café, restaurant, or hospitality operations is an advantage.

Based in Bali or willing to work in Bali.

Key Qualifications

The ideal candidate is a culinary leader who can:

Lead and manage multiple kitchens and culinary teams.

Build and implement practical culinary systems and SOPs.

Maintain consistent food quality and standards across outlets.

Control food cost, waste, yield, and productivity.

Develop and strengthen Head Chefs and future culinary leaders.

Lead menu and product development from concept through implementation.

Support new outlet openings and kitchen projects.

Solve operational problems quickly and effectively.

Build a disciplined, organized, efficient, and high-performing culinary organization.