Head Chef

CV Fays Hospitality; Provinsi Bali; On-site; IDR 279,000,000 - 446,400,000; Full time

Job summary

CV Fays Hospitality is looking for a Head Chef to lead all kitchen operations at our restaurant and day club. You will develop concepts, craft menus for Indonesian, Asian, Western and healthy cuisine, and ensure exceptional dish quality to delight guests.

In a fast-paced, high-volume setting, you will control food costs, manage sanitation/HACCP practices, train and supervise staff, and deliver a memorable dining experience for villa guests and VIP clients, with strong English preferred.

Qualifications

• Culinary diploma / degree or equivalent professional culinary training.
• Able to create menus for Indonesian, Asian, Western and healthy cuisine, and adapt meals to guest preferences.
• Strong knowledge of food cost, portion control, budgeting, purchasing, supplier management and inventory.
• Good knowledge of hygiene, sanitation, food handling and preferably HACCP-based practices/certification.
• Able to recruit, train and supervise kitchen staff and maintain consistent food quality.
• Professional, discreet and comfortable interacting directly with villa guests/VIP clients.
• Good English is strongly recommended.
• Creative, organized, reliable, flexible, clean, calm under pressure and able to work independently.

Responsibilities

• Oversee all kitchen operations and lead culinary team to deliver high-quality dining experiences.
• Develop culinary concepts and create menus for diverse cuisines.
• Ensure highest hygiene and sanitation standards across operations.
• Manage food costs, budgeting, purchasing, and inventory control.
• Maintain consistency in food quality and guest satisfaction in a high-volume day club environment.

Skills

Menu creation

Food cost budgeting

Inventory management

HACCP knowledge

Staff training & supervision

Guest interaction

English proficiency

Leadership

High-volume kitchen ops

Education

Culinary diploma / degree

Job description

The Head Chef oversees all kitchen operations for the restaurant and day club, ranging from culinary concept development, menu creation, and dish quality control to food cost management. This role is responsible for ensuring the highest standards of hygiene and sanitation, managing operational efficiency in a high-volume day club environment, and leading and motivating the culinary team to deliver a consistent and captivating dining experience.

• - Culinary diploma / degree or equivalent professional culinary training
• - Able to create menus for Indonesian, Asian, Western and healthy cuisine, and adapt meals to guest preferences
• - Strong knowledge of food cost, portion control, budgeting, purchasing, supplier management and inventory
• - Good knowledge of hygiene, sanitation, food handling and preferably HACCP-based practices/certification
• - Able to recruit, train and supervise kitchen staff and maintain consistent food quality
• - Professional, discreet and comfortable interacting directly with villa guests/VIP clients
• - Good English is strongly recommended
• - Creative, organized, reliable, flexible, clean, calm under pressure and able to work independently