Executive Chef - Multi-Outlet Kitchen Leader (Bali)

Potato Head Family; Provinsi Bali; On-site; IDR 900,000,000 - 1,300,000,000; Full time

Job summary

Desa Potato Head Bali is seeking a hands-on Executive Chef to lead culinary operations across multiple outlets, spending most time in the kitchen and on the floor to elevate the overall food experience on the property.

You will oversee menu development, food quality, cost control, and team coaching, with a strong emphasis on Indonesian heritage and contemporary global influences, while upholding top standards of safety and sustainability.

Qualifications

• Proven experience in a high-quality or multi-outlet environment, ideally award-winning, chef-driven or lifestyle properties.
• Current or recent experience as Executive Sous Chef, Chef de Cuisine or similar senior kitchen leadership role.
• Strong culinary skills across a range of cuisines and styles.
• Demonstrated ability to lead, coach and develop diverse teams.
• Solid understanding of food cost control, kitchen operations, commercial performance, and food safety & hygiene standards.

Responsibilities

• Lead day-to-day culinary operations across multiple outlets, ensuring consistency, creativity and excellence.
• Maintain and raise standards of food quality, flavour, consistency and presentation.
• Work with the team on menus, recipes and new concepts that draw on Indonesian heritage and contemporary global influences.
• Champion local sourcing, sustainability and regenerative practices.
• Lead, coach and develop the culinary team.
• Manage food quality, costs, suppliers, inventory and kitchen standards.
• Uphold the highest standards of food safety, hygiene and regulatory compliance.

Skills

Leadership

Culinary expertise

Menu development

Food cost control

Food safety & hygiene

Team coaching & development

English fluency

Job description

Desa Potato Head Bali is seeking a hands-on Executive Chef to lead culinary operations across multiple outlets, spending most time in the kitchen and on the floor to elevate the overall food experience on the property.

You will oversee menu development, food quality, cost control, and team coaching, with a strong emphasis on Indonesian heritage and contemporary global influences, while upholding top standards of safety and sustainability.