Executive Chef (hot kitchen)

Bali Jobs Recruitment by Claire Tomkins; Kuta; On-site; IDR 350,000,000 - 750,000,000; Full time

Job summary

Bali Jobs Recruitment by Claire Tomkins is seeking a creative Executive Chef in Bali to lead a boutique clifftop villa and dining concept. You will drive wood‑fire and open‑flame menus, manage a large kitchen team, and maintain high standards of quality and safety in a premium, fast-paced environment.

The role requires hands‑on leadership, culinary innovation across global flavors, and a track record in managing food costs and menus for premium venues.

Qualifications

• Strong expertise in wood-fire, open-flame, and grill techniques.
• Proven track record in high-volume premium kitchens.
• Experience with lifestyle or boutique international brands.
• Open to Indonesian nationals and expatriates with experience in Indonesia.
• Experienced Executive Sous Chef ready to step up.
• Open-minded culinary philosophy with versatile global cuisines.
• Strong leadership to direct, inspire, and train a large kitchen brigade.
• Background in recipe development, menu engineering, food cost control, vendor negotiation, and inventory management.

Responsibilities

• Oversee kitchen operations, ensuring exceptional food quality, presentation, and operational efficiency during high‑volume periods.
• Conceptualize, design, and execute innovative menus centered around wood‑fire techniques and broad flavor profiles.
• Maintain strict food cost targets, recipe costing, portion control, and kitchen waste minimization strategies.
• Manage supplier relationships, sourcing, and inventory control to ensure fresh, high‑quality produce.
• Mentor, train, and develop the kitchen team, fostering a collaborative, safe, high‑performance culinary environment.
• Ensure full HACCP, health and safety compliance across all food prep areas.
• Work with venue management to plan culinary events and seasonal updates.

Skills

Wood-fire cooking

Open-flame cooking

High-volume kitchen operations

Menu development

Leadership

Job description

Our client is a boutique hospitality group located in Bingin, Uluwatu, Bali, operating an exclusive clifftop villa and dining concept overlooking the ocean. They are seeking a creative and hands‑on Executive Chef with expertise in wood‑fire cooking and open‑flame gastronomy to elevate their food program across broad culinary directions.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements

• Strong expertise and hands‑on mastery in wood‑fire, open‑flame, and grill cooking techniques are strictly required.
• Proven track record in high‑volume F&B operations, high‑turnover premium kitchens, or busy lifestyle venues.
• Proven experience in a lifestyle or independent boutique international food & beverage / well‑established restaurant brands.
• Open to both Indonesian nationals and Expatriates with experience working in Indonesia.
• Experienced Executive Sous Chef looking to step up is welcome to apply.
• Open‑minded culinary philosophy with a versatile approach to global cuisines, fusion, and broad menu development.
• Strong leadership skills to direct, inspire, and train a large kitchen brigade while maintaining kitchen discipline and safety.
• Solid background in recipe development, menu engineering, food cost control, vendor negotiation, and inventory management.

Key Responsibilities

• Lead and oversee overall kitchen operations, ensuring exceptional food quality, presentation, and operational efficiency during high‑volume periods.
• Conceptualize, design, and execute innovative menus centered around wood‑fire culinary techniques and broad flavor profiles.
• Maintain strict food cost targets, recipe costing, portion control, and kitchen waste minimization strategies.
• Manage supplier relationships, ingredient sourcing, and inventory control to guarantee fresh, high‑quality produce.
• Mentor, train, and develop the kitchen team, fostering a collaborative, safe, and high‑performance culinary environment
• Ensure full compliance with health, safety, hygiene (HACCP), and sanitation standards across all food preparation areas.
• Work closely with venue management to plan culinary events, special menus, and seasonal operational updates.