Executive Chef

Hilton Bali Resort; Surabaya ꦱꦸꦫꦧꦪ; On-site; IDR 400,000,000 - 700,000,000; Full time

Job summary

Hilton Bali Resort is seeking an Executive Chef to lead our kitchen operations in Indonesia. You will oversee all aspects of culinary production, menu development, and guest dining experiences, ensuring outstanding quality and profitability.

The role requires extensive leadership in a luxury hotel setting, with a focus on cost control, team development, and regulatory compliance to maintain Hilton's high standards of hospitality.

Qualifications

• Minimum of a High School Diploma or equivalent.
• 10–15 years as Head of Kitchen in a 4/5-star hotel or top restaurant.
• Experience with international chain hotels is required.

Responsibilities

• Direct culinary operations: oversee preparation and production of hotel meals with focus on quality, presentation and profitability.
• Enhance menu offerings: collaborate with F&B Director to create new menus and items per trends and regional tastes.
• Delight guests: engage with guests to assess satisfaction and implement improvements to dining experience.
• Monitor financial performance: oversee budget, forecasting, and reporting to align with hotel goals.
• Optimize kitchen operations: streamline systems, processes, and workflows for efficiency.
• Cultivate a high-performing team: drive engagement, retention, and professional development.
• Ensure regulatory excellence: uphold health, safety, sanitation, and alcohol awareness standards.

Skills

Culinary leadership

Menu development

Food cost management

Guest relations

Education

High School Diploma or equivalent

Job description

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands,and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

Curious about life at Hilton? Explore ourCareers Blogto see why we’re more than a great place to stay—we’re a great place to work.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are a culinary visionary and the creative force behind our culinary offerings, crafting menus that delight and impress our guests. As anExecutive Chef, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgent and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High School Diploma or equivalent
• 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings: Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing