Founding Chef – Bali Wellness Retreat (Pre-Open)

Pengiklan Anonim; Tabanan; On-site; IDR 600,000,000 - 1,000,000,000; Full time

Benefits offered by this job

Annual bonus

THR

BPJS

Job summary

Pengiklan Anonim in Bali seeks a Head Chef to design our resort's food concept, lead a pre-opening kitchen, and craft an international fusion menu with Balinese influence.

You will own food cost, supply relationships, and SOPs, recruit and train the kitchen team, and collaborate with guest experience for retreat-style dining. English spoken, HACCP standards, and dietary flexibility are essential.

Qualifications

• Minimum 5 years in kitchen leadership roles.
• Pre-opening menu development experience.
• International fusion cuisine with Balinese/Indonesian flavors.
• Strong food costing, procurement and kitchen P&L knowledge.
• Experience accommodating vegetarian, vegan, gluten-free, detox menus.
• Strong leadership and team-building abilities to train a kitchen brigade.
• Conversational English for guest interaction.

Responsibilities

• Design and develop the resort's food concept and menus—international fusion with Balinese touch.
• Own food cost, portion control and menu pricing; protect margins without compromising guest experience.
• Build and lead the kitchen team from pre-opening: recruitment input, training, shift scheduling, performance management.
• Establish and enforce kitchen SOPs, food safety and hygiene standards (HACCP), supplier/quality protocols.
• Manage supplier relationships and procurement with emphasis on local, sustainable sourcing.
• Adapt menus for retreat groups' dietary requirements (vegetarian, vegan, gluten-free, detox).
• Collaborate with FNB Supervisor and Guest Experience for service sequencing and events.
• Report kitchen performance metrics (food cost %, waste, guest feedback) to Operations Manager.

Skills

Kitchen leadership

Menu development

Food costing

Procurement

People management

Food safety

English

Job description

Pengiklan Anonim in Bali seeks a Head Chef to design our resort's food concept, lead a pre-opening kitchen, and craft an international fusion menu with Balinese influence.

You will own food cost, supply relationships, and SOPs, recruit and train the kitchen team, and collaborate with guest experience for retreat-style dining. English spoken, HACCP standards, and dietary flexibility are essential.