Head Chef (Boutique Hotel, Preopening)

Renjana Hospitality; Tabanan; On-site; IDR 279,000,000 - 446,400,000; Full time

Benefits offered by this job

Annual Bonus

THR

BPJS

Job summary

Renjana Hospitality in Bali seeks a Head Chef to design and lead the resort's food concept and menus, blending international fusion with Balinese flavors to support a wellness-centric retreat.

You will own food cost, build and train the kitchen team from pre-opening, establish SOPs and HACCP, manage suppliers and accommodate dietary requirements while collaborating with the Guest Experience and Operations teams.

Qualifications

• 5+ years in kitchen leadership role in boutique hotels or premium hospitality.
• Experience in pre-opening menu development.
• Proven fusion cuisine skills with Balinese/Indonesian flavors.
• Strong food costing, procurement and P&L understanding.
• Experience accommodating dietary requirements (vegetarian, vegan, gluten-free).
• Excellent leadership and team-building abilities; train kitchen brigade from ground up.
• Working knowledge of HACCP or equivalent safety standards.
• Conversational English for guest interaction.

Responsibilities

• Design and develop resort food concept and menus
• Own food cost, portion control, and menu pricing in coordination with the Operations Manager
• Build and lead the kitchen team from pre-opening
• Establish and enforce kitchen SOPs, food safety and hygiene standards (HACCP)
• Manage supplier relationships and procurement, prioritizing local and sustainable sourcing
• Adapt menus to accommodate retreat groups' dietary requirements
• Collaborate with the FNB Supervisor and Guest Experience team on service sequencing and events
• Report kitchen performance metrics to the Operations Manager

Skills

Kitchen Leadership

Menu Development

Food Costing

Staff Training

HACCP Knowledge

Balinese Flavors

English Proficiency

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.

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