Executive Chef - Luxury Resort Kitchen Leader

Novotel & ibis Balikpapan; Kuta; On-site; IDR 446,400,000 - 892,800,000; Full time

Benefits offered by this job

Accor learning programs

Career growth opportunities

ESG and CSR activities

Job summary

Novotel Bali Benoa is seeking an experienced Executive Chef to lead and oversee all kitchen operations across our restaurants, banquets, and events. You will develop menus, recipes, and concepts with a strong focus on quality, creativity, consistency, and cost control.

You will manage budgeting, forecasting, and monthly P&L reviews while ensuring HACCP and hygiene standards. Lead and mentor culinary teams, plan seasonal programs, and collaborate with other departments to deliver exceptional

Qualifications

• Proven experience as Executive Chef or senior culinary leader in upscale hotel/resort.
• Strong knowledge of international cuisine, banquet operations, and menu engineering.
• Excellent leadership, communication, and team development.
• Solid budgeting, forecasting, and financial performance analysis.
• HACCP and food safety expertise.

Responsibilities

• Lead and oversee kitchen operations across restaurants, banquets, and events.
• Develop menus, recipes, and concepts focusing on quality, creativity, and cost control.
• Manage budgeting, forecasting, and monthly P&L review.
• Ensure compliance with food safety, HACCP, and hygiene standards.
• Train, schedule, coach, and develop culinary team members.
• Plan promotions and seasonal culinary programs.
• Coordinate with other departments to ensure smooth operations and guest satisfaction.
• Monitor market trends and guest preferences to enhance experiences.

Skills

Culinary leadership

Menu development

Budgeting & P&L

Food cost analysis

HACCP & hygiene

Team leadership

Education

Diploma or Degree in Culinary Arts or Hospitality Management

Job description

Novotel Bali Benoa is seeking an experienced Executive Chef to lead and oversee all kitchen operations across our restaurants, banquets, and events. You will develop menus, recipes, and concepts with a strong focus on quality, creativity, consistency, and cost control.

You will manage budgeting, forecasting, and monthly P&L reviews while ensuring HACCP and hygiene standards. Lead and mentor culinary teams, plan seasonal programs, and collaborate with other departments to deliver exceptional