Head Chef - Liu Li Palace | AYANA BALI

AYANA Hospitality Group; Provinsi Bali; On-site; IDR 847,314,014 - 1,186,239,620; Full time

Job summary

A luxury resort in Bali is seeking a Head Chef for Liu Li Palace. The ideal candidate will possess exceptional Cantonese culinary skills, solid leadership experience, and the ability to manage a high-pressure kitchen environment effectively. Responsibilities include overseeing food preparation, staff management, and ensuring high standards of food safety and quality. This exclusive opportunity is limited to Chinese nationals with a robust culinary background and a proven track record in fine dining.

Qualifications

• Minimum of 5 years in culinary leadership within a high-volume Chinese restaurant.
• HACCP certification desirable.
• Proficient in delivering innovative Cantonese and Hongkong cuisine.

Responsibilities

• Prepare dishes according to recipes and manage kitchen staff.
• Monitor staff performance and maintain food cost controls.
• Participate in sustainability programs and ensure food safety.

Skills

Cantonese cuisine expertise

Leadership skills

Food safety knowledge

Menu engineering

English communication

Education

2-year degree in Culinary Arts

Job description

We are looking for a highly motivated Head Chef for Liu Li Palace to work with our Culinary team at the finest 5-star luxury resort in Bali.

Summary of responsibilities

• Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities.
• Interact with customers and review guest feedback periodically.
• Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range.
• Take physical inventory of specified food items for daily inventory and production charts according to department standards.
• Meet with Liu Li Palace Director of Operations to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.
• Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.
• Participate and contribute to the resort sustainability program through education, interaction, and suggestion.

Qualifications

• Exclusive opportunity for Chinese nationals
• Minimum of 5 years of solid experience in the culinary leadership level in a high volume business of free-standing Chinese restaurant with a good reputation and most talked-about.
• Proven track of delivering innovative and creative Cantonese and Hongkong cuisine.
• Strong sense of competition in the business, wants to win attitude, and is ahead with the trend.
• Strong leadership skills with an acute sense of good judgement and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely.
• In-depth knowledge of food safety principles and best practices, HACCP certification is desirable
• Deep understanding of the profit & loss goals is proficient in performing regular menu engineering, and maintains an up-to-date market list.
• Proficient in English communication in both written and spoken
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, Bachelor’s Degree is desirable.