Executive Chef

Dijiwa Sanctuaries; Provinsi Bali; Hybrid; IDR 390,600,000 - 558,000,000; Full time

Job summary

The Wana Desa Tanah Lot Bali at Dijiwa Sanctuaries seeks an Executive Chef to lead our kitchen, crafting menus that celebrate local flavors while reflecting Dijiwa Sanctuaries' luxury hospitality.

You will mentor a talented team, uphold the highest standards of quality, hygiene and presentation, and work closely with F&B management to deliver memorable dining experiences for discerning guests.

Qualifications

• Culinary arts degree or equivalent from a recognized culinary school.
• Minimum 8 years progressive kitchen experience with at least 3 years in a senior Chef position.
• Valid food handler certification and 卫生许可证 required.
• Professional fluency in English; Bahasa Indonesia proficiency preferred.

Responsibilities

• Lead kitchen team to deliver exceptional dining experiences.
• Craft menus celebrating local flavors and Indonesian hospitality.
• Uphold highest standards of quality, hygiene, and presentation.
• Collaborate with F&B management for seamless service.

Skills

Leadership

Culinary skills

Menu development

Food safety

Budgeting

Inventory mgmt

Team mentoring

Quality control

Communication

Hygiene standards

Education

Culinary arts degree

Food handler certification

卫生许可证

Job description

Join Dijiwa Sanctuaries as our Executive Chef at The Wana Desa Tanah Lot, where culinary excellence meets the soul of Indonesian hospitality. In this pivotal role, you will lead our kitchen team in creating extraordinary dining experiences that reflect the warmth, authenticity, and luxury that defines the Dijiwa brand. You will be the visionary behind our culinary identity, crafting menus that celebrate local flavors while exceeding the expectations of our distinguished guests. Your passion for exceptional food, combined with your ability to inspire and mentor a team, will be instrumental in establishing our property as a premier dining destination in Bali. At Dijiwa, we believe that dining is not just about nourishment—it's about creating memorable moments that resonate with our guests long after they leave. As our Executive Chef, you will have the opportunity to showcase your creativity while maintaining the highest standards of quality, hygiene, and presentation that our guests deserve. You will collaborate closely with our F&B management to ensure seamless service delivery and contribute to the overall guest experience that keeps visitors returning to our sanctuary time and again. This role offers you the chance to be part of a passionate team dedicated to the art of hospitality, where your culinary expertise will be celebrated and your professional growth supported. We are seeking a leader who shares our commitment to excellence and who understands that true luxury lies in the attention to detail and the genuine care we put into every dish we serve. If you are ready to elevate your career in an environment that values innovation, teamwork, and heartfelt service, we invite you to become part of the Dijiwa family.

Qualifications

Culinary arts degree or equivalent from a recognized culinary school required. Minimum 8 years of progressive kitchen experience with at least 3 years in a senior Chef position required. Valid food handler certification and卫生许可证 required. Professional fluency in English required; Bahasa Indonesia proficiency preferred.

Required Skills

• Strong leadership and team management abilities with the capacity to mentor and develop kitchen staff
• Excellent culinary skills with deep knowledge of Indonesian and international cuisine
• High attention to detail with commitment to maintaining exceptional food quality and presentation
• Strong organizational and time management skills to handle high-pressure kitchen operations
• Effective communication skills to collaborate with cross-functional teams and senior management
• Understanding of food safety
• hygiene standards
• and HACCP regulations
• Creative menu development skills with the ability to innovate while respecting local culinary traditions
• Financial acumen including budget management
• cost control
• and inventory management

Nice to Have

• Previous experience in luxury boutique hotels or resort properties in Indonesia or Southeast Asia
• Knowledge of sustainable and farm-to-table dining practices
• Familiarity with organic and locally sourced ingredient procurement
• Basic proficiency in Bahasa Indonesia for team communication
• Experience with multi-outlet kitchen operations and banquet catering