Executive Chef (Manager) - Bali

Pengiklan Anonim; Kuta; On-site; IDR 60,000,000 - 100,000,000; Full time

Job summary

Pengiklan Anonim is seeking an Executive Chef to lead the kitchen across restaurants, banquets, and events at our Bali hotel.

Ideal candidate has proven senior culinary leadership, deep knowledge of international cuisine, menu engineering, and strong cost control skills, including budgeting and food cost analysis, with a solid HACCP and food safety foundation. You will mentor the culinary team and drive guest satisfaction through culinary excellence.

Qualifications

• Proven experience as an Executive Chef or senior culinary leader in a hotel/resort.
• Strong knowledge of international cuisine, banquet operations, menu engineering, and food cost calculation.
• Strong budgeting, forecasting, and financial performance analysis.
• HACCP, food safety and hygiene standards knowledge.

Responsibilities

• Lead and oversee all kitchen operations, including restaurants, banquets, and special events.
• Develop menus, recipes, and food concepts with a focus on quality, creativity, consistency, and cost control.
• Manage kitchen performance through budgeting, forecasting, food cost analysis, and monthly P&L reviews.
• Ensure compliance with food safety, hygiene, HACCP, and hotel operational standards.
• Oversee and develop culinary team members through training, scheduling, training, and performance management.
• Plan and implement food promotions and seasonal culinary programs.
• Maintain coordination with other departments to ensure smooth hotel operations and guest satisfaction.
• Monitor market trends, guest preferences, and competitors' offerings to improve culinary experiences and business performance.

Skills

Leadership

Menu engineering

Food cost calculation

Budgeting & forecasting

Food safety (HACCP)

Team management

Menu development

Education

Culinary/Hospitality degree

Job description

Proven experience as an Executive Chef or senior culinary leadership role in a high/mid-range hotel or resort environment.

In-depth knowledge of international cuisine, banquet operations, menu engineering, and food cost calculation.

Solid leadership, team management, and communication skills.

Good understanding of budgeting, forecasting, and financial performance analysis.

In-depth knowledge of HACCP, food safety, and hygiene standards.

Ability to work under pressure in a fast-paced hospitality environment.

Creative, innovative, and passionate about culinary excellence and guest satisfaction.

A Diploma or Degree in Culinary Arts, Hospitality Management, or a related field is preferred.

Job Description:

Lead and oversee all kitchen operations, including restaurants, banquets, and special events.

Develop menus, recipes, and food concepts with a strong focus on quality, creativity, consistency, and cost control.

Manage kitchen performance through budgeting, forecasting, food cost analysis, and monthly P&L reviews.

Ensure compliance with food safety, hygiene, HACCP, and hotel operational standards.

Oversee and develop culinary team members through training, scheduling, training, and performance management.

Plan and implement food promotions and seasonal culinary programs.

Maintain strong coordination with other departments to ensure smooth hotel operations and guest satisfaction.

Monitor market trends, guest preferences, and competitors' offerings to improve culinary experiences and business performance.