Head Chef (Boutique Hotel, Preopening)

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

We are a new boutique retreat opening in Balian, Bali: a quiet stretch of coast far from the busier side of the island. Built for movement, community and slow living, we host retreat groups, educators and practitioners who come here to practice, gather and reconnect with nature. Food is central to that rhythm: shared tables, honest ingredients, meals that fuel the body and bring people together. This is a founding-team role, joining us before we open. You will help shape how things are done from the very beginning. Full details about the property are shared with shortlisted candidates.

Job Description

Design and develop the resort's food concept and menus — an international fusion cuisine with a strong Balinese local touch, aligned with the wellness positioning

Own food cost, portion control and menu pricing in coordination with the Operations Manager, protecting margins without compromising guest experience

Build and lead the kitchen team from pre-opening: recruitment input, training, shift scheduling and performance management

Establish and enforce kitchen SOPs, food safety and hygiene standards (HACCP principles), and supplier/quality control protocols

Manage supplier relationships and procurement, prioritizing local and sustainable sourcing

Adapt menus to accommodate retreat groups' dietary requirements (vegetarian, vegan, gluten-free, detox/cleanse protocols and facilitator-specific requests)

Collaborate with the FNB Supervisor and Guest Experience team on service sequencing, special events and retreat-specific dining experiences

Report kitchen performance metrics (food cost %, waste, guest feedback) to the Operations Manager

Reports to: Operations Manager

Qualifications

Minimum 5 years of experience in a kitchen leadership role (Head Chef, Sous Chef with strong progression, or Executive Chef), ideally in boutique hotels, retreat centers or premium hospitality

Proven experience in pre-opening menu development is a strong plus

Demonstrated skill in international fusion cuisine with genuine command of Balinese/Indonesian local flavors and techniques

Solid understanding of food costing, procurement and kitchen P&L management

Experience accommodating special dietary requirements (vegetarian, vegan, gluten-free, wellness/detox menus) — highly valued given the retreat clientele

Strong leadership and team-building skills; able to train and develop a kitchen brigade from the ground up

Working knowledge of food safety and hygiene standards (HACCP or equivalent)

Conversational English (required for guest and facilitator interaction)

Annual Bonus

THR

BPJS

Unlock job insights

Hirer responsiveness Salary match Number of applicants