Executive Chef | Savaya Group | Bali

Savaya Group; Kuta; On-site; IDR 900,000,000 - 1,300,000,000; Full time

Job summary

Savaya Group is seeking an Executive Chef to lead the culinary direction and kitchen performance of our Bali operations. You will work with venue leaders, F&B, Purchasing, Finance, and senior management to develop distinctive concepts while upholding standards in quality, safety, cost, and execution.

This hands-on leadership role requires inspiring teams, strengthening kitchen systems, and turning culinary ideas into commercially successful guest experiences.

Responsibilities

• Lead culinary operations across venues, ensuring quality and food safety.
• Develop and refine menus, standard recipes, portions, preparation methods, plating standards, and food-cost calculations.
• Manage food cost, waste, inventory, and kitchen productivity.
• Coach Executive Sous Chefs, Sous Chefs, and other kitchen leaders; recruit and train staff.
• Ensure hygiene, food safety, and workplace safety standards across all venues.

Job description

Can you combine culinary creativity with the discipline required to lead high-volume kitchen operations?

Savaya Group is looking for an Executive Chef to lead the culinary direction and kitchen performance of our Bali operations. You will work closely with venue leaders, Food and Beverage, Purchasing, Finance, and senior management to develop distinctive concepts while maintaining consistent standards across food quality, safety, cost, and execution.

This is a hands-on leadership role for a chef who can inspire teams, strengthen kitchen systems, and turn culinary ideas into commercially successful guest experiences.

What You’ll Experience

In this role, you will have the opportunity to:

• Shape the culinary direction of leading hospitality and lifestyle venues

• Develop menus for restaurants, beach clubs, events, and special experiences

• Lead and develop multicultural kitchen teams

• Collaborate with senior leadership on new concepts and business growth

• Work with premium ingredients, suppliers, and culinary partners

• Influence food quality, guest satisfaction, revenue, and profitability

• Support venue openings, renovations, and major events

What You’ll Be Doing

You will lead culinary operations across assigned venues, ensuring every dish meets Savaya Group’s standards for quality, presentation, consistency, and food safety.

You will develop and refine menus, standard recipes, portion sizes, preparation methods, plating standards, and food-cost calculations. You will also monitor kitchen performance and work with operational teams to improve efficiency without compromising the guest experience.

Your responsibilities will include:

• Leading menu development, seasonal changes, and culinary innovation

• Maintaining consistent food quality and presentation across venues

• Establishing recipes, yields, portion controls, and kitchen procedures

• Managing food cost, waste, inventory, and kitchen productivity

• Working with Purchasing to evaluate ingredients, suppliers, and pricing

• Planning kitchen staffing and supporting recruitment, training, and development

• Coaching Executive Sous Chefs, Sous Chefs, and other kitchen leaders

• Ensuring compliance with hygiene, food safety, and workplace safety standards

• Supporting events, private functions, and high-volume service periods

• Reviewing guest feedback and implementing practical improvements

• Supporting kitchen design, equipment planning, and capital-expenditure proposals

• Preparing culinary budgets, forecasts, and operational reports

• Collaborating with Marketing on menu launches and culinary storytelling

Could This Be You?

• Have you led culinary operations within a luxury hotel, high-volume restaurant, beach club, lifestyle venue, or multi-outlet hospitality group?

• Can you develop creative menus that are operationally practical and commercially viable?

• Are you confident managing food cost, labour productivity, inventory, and waste?

• Can you maintain consistency across multiple kitchens and high-volume service periods?

• Do you lead from the kitchen while also developing capable department leaders?

• Can you build effective relationships with Operations, Purchasing, Finance, Marketing, and suppliers?

• Are you experienced in opening venues, launching concepts, or delivering major events?

• Do you understand HACCP principles and professional food-safety standards?

• Can you communicate professionally in English and work effectively with multicultural teams?

• Are you prepared to work flexible hours based on operational and event requirements?

What Success Looks Like

You will help Savaya Group achieve:

• Distinctive and commercially successful culinary concepts

• Consistent food quality and presentation across venues

• Strong guest satisfaction and positive culinary feedback

• Controlled food costs, waste, inventory, and kitchen labour

• High food-safety and hygiene standards

• Capable, engaged, and well-developed kitchen teams

• Smooth execution during regular service and major events