Head Chef

Nirankara HR Consultant; Denpasar; On-site; IDR 250,000,000 - 350,000,000; Full time

Job summary

Nirankara HR Consultant is seeking a Head Chef to lead the entire kitchen operation of a high-volume beach club with diverse all-day dining. You will ensure top-quality food, consistency, and smooth execution across Western, Italian, Indonesian, Japanese, seafood, grill, pizza and desserts.

The ideal candidate has 5–8+ years of culinary experience, with 2–3 years in a Head Chef role, strong multi-cuisine knowledge, team leadership, menu development and cost control.

Qualifications

• Strong culinary skills with advanced cooking techniques and plating.
• Knowledge of food safety laws and hygiene best practices.
• Experience in kitchen management, supervision and scheduling.
• Ability to manage inventory, costs and stay within budget guidelines.
• Proven organizational and time-management abilities in fast-paced settings.
• Excellent communication to collaborate with service staff and management.
• Head Chef or Senior Chef experience in similar venues preferred.
• Culinary education or apprenticeship preferred.

Responsibilities

• Lead and oversee all kitchen operations for a high-volume venue.
• Ensure food quality, consistency and timely execution during peak periods.
• Develop menus, recipes and ensure menu engineering accuracy.
• Maintain kitchen efficiency, safety standards and cost controls.
• Directly manage and train kitchen staff, scheduling and performance.
• Coordinate with service and management to deliver events seamlessly.

Skills

Culinary skills

Menu planning

Food safety

Kitchen management

Team leadership

Cost control

Inventory management

Effective communication

Time management

Education

Culinary education/certification

Job description

Role Description : We are looking for a Head Chef to lead the overall kitchen operation of a high-volume beach club with a diverse all-day dining concept, covering Western, Italian, Indonesian, Japanese/Sushi, seafood, grill, pizza, pasta, burgers, healthy options and desserts. The role will be responsible for food quality, consistency, menu development, kitchen efficiency, food safety and smooth execution during peak periods and events.

The ideal candidate should have 5–8+ years of culinary experience, with at least 2–3 years in a Head Chef or Executive Sous Chef role, preferably within a beach club, lifestyle restaurant, resort or similar high-volume operation. Strong multi-cuisine knowledge, team leadership, food cost control, menu engineering, inventory management and the ability to lead a large kitchen brigade are essential.

Qualifications

• Strong culinary skills, including advanced cooking techniques, menu planning, and food presentation.
• Knowledge of food safety, hygiene regulations, and kitchen best practices, with a commitment to maintaining a clean and safe work environment.
• Experience in kitchen management, including staff supervision, training, scheduling, and performance oversight.
• Ability to manage inventory, control food costs, and work within budget guidelines.
• Proven organizational and time-management abilities to handle multiple orders and tasks in a fast-paced environment.
• Effective communication and collaboration skills to work closely with service staff and management.
• Prior experience as a Head Chef or Senior Chef in a restaurant, hotel, or similar setting.
• Relevant culinary education, certification, or apprenticeship is preferred.
• Flexibility to work shifts, weekends, and holidays as required by business needs.