Head Chef [La Brisa]

Bokashi Bali; Indonesia; On-site; IDR 279,000,000 - 446,400,000; Full time

Job summary

Bokashi Bali seeks a Head Chef to lead our kitchen, blending creativity with operational excellence to deliver exceptional quality and consistent guest experiences on our beach club concept.

You will manage daily kitchen operations, inventories, supplier relations, and cost control while mentoring a diverse team and respecting local culture and produce.

The role requires strong English communication and a passion for sustainability and innovation in menu development.

Qualifications

• Proven experience as Head Chef or Senior Sous Chef in high-volume venues.
• Strong leadership and team development skills.
• Creative mindset with a focus on sustainable, locally inspired produce.
• Solid understanding of cost control, kitchen administration, and food safety standards.
• Excellent communication skills in English; additional languages are a plus.

Responsibilities

• Oversee daily kitchen operations, inventory, and staffing.
• Manage supplier relationships and sustainable sourcing practices.
• Lead menu development and continuous culinary innovation.
• Foster a positive, inclusive kitchen culture and mentor the team.

Skills

Head Chef Experience

Leadership

Creative Culinary

Cost Control

Food Safety

English Proficiency

Job description

YOUR ROLE

As Head Chef, you will be the creative and operational leader of our kitchen, responsible for delivering exceptional quality, consistency, and innovation while nurturing a strong, values-driven team culture.

KEY RESPONSIBILITIES

Integrity

• Ensure transparency in kitchen operations, food quality, and cost control


• Maintain the highest standards of hygiene, safety, and ethical sourcing

Improvement

• Continuously develop and innovate menus aligned with La Brisa’s concept


• Drive team training, mentoring, and performance development


• Stay ahead of culinary trends and elevate guest experience

Responsibility

• Oversee daily kitchen operations, including inventory, cost control, and staffing


• Manage supplier relationships and ensure sustainable practices


• Take full ownership of kitchen performance and results

Respect

• Foster a positive, inclusive, and professional kitchen environment


• Collaborate closely with front-of-house and management teams


• Respect local culture, ingredients, and team diversity

Family

• Build and lead a strong, supportive culinary team


• Create a culture where every team member feels valued and empowered


• Lead by example with empathy, humility, and strong communication

REQUIREMENTS

• Proven experience as a Head Chef or Senior Sous Chef in high-volume, lifestyle or beach club venues


• Strong leadership and team development skills


• Creative mindset with a passion for sustainable and locally inspired produce


• Solid understanding of cost control, kitchen administration, and food safety standards


• Excellent communication skills in English (additional languages are a plus)