Executive Chef (hot kitchen)

Bali Jobs Recruitment; Kuta Selatan; On-site; IDR 400,000,000 - 700,000,000; Full time

Job summary

Our client, a boutique hospitality group located in Bali, seeks a creative and hands-on Executive Chef with wood-fire expertise to elevate their villa and dining program overlooking the ocean. A food portfolio must be submitted with your application to showcase creativity, innovation, and attention to detail.

Strong leadership is required to manage a large kitchen team while maintaining high standards. Key responsibilities include leading high-volume kitchen operations, menu development across

Qualifications

• Strong expertise and hands-on mastery in wood-fire, open-flame, and grill techniques.
• Proven track record in high-volume F&B operations and premium kitchens.
• Experience with lifestyle or boutique international restaurants/brands.
• Open to Indonesians and expatriates with experience in Indonesia.
• Executive Sous Chef ready to step up.
• Versatile approach to global cuisines, fusion, and broad menu development.
• Strong leadership to direct and train a large kitchen brigade.
• Background in recipe development, menu engineering, food cost control, vendor negotiation, and inventory management.

Responsibilities

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

Skills

Wood-fire cooking

Open-flame grilling

Menu design & development

Food cost control

Inventory management

Leadership & training

Vendor negotiation

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 internationalfood & beverage/ well-established restaurantbrands.
• Open to both Indonesian nationals and Expatriates with experience working in Indonesia.
• ExperiencedExecutive 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.