Head Chef - The Cakap Group - Uluwatu

The Cakap Group; Provinsi Bali; On-site; IDR 167,400,000 - 279,000,000; Full time

Benefits offered by this job

Religious Holiday Allowance (THR)

BPJS Health & Employment Coverage

Meal Allowance

Professional development opportunities

Job summary

The Cakap Group is seeking an experienced Head Chef to lead culinary operations for a Bali hospitality project in Uluwatu. You will drive quality, consistency and productivity in a fast-paced kitchen while shaping the menu, controlling costs and mentoring a high-performing team.

You will work closely with management to ensure excellent guest experiences, uphold hygiene standards, and deliver dishes that reflect the concept and premium branding of the project.

Qualifications

• Experience leading a professional kitchen at a high-volume operation.
• Strong background in menu development, cost control and recipes.
• Solid knowledge of HACCP, hygiene and food safety principles.

Responsibilities

• Lead and oversee daily kitchen operations with hands-on involvement.
• Develop and standardize menus, recipes and portions.
• Monitor food costs, inventory and waste to meet targets.
• Recruit, train and develop kitchen staff and mentor talent.
• Maintain strict hygiene, safety and compliance standards.
• Collaborate with management and other departments to ensure guest satisfaction.

Skills

Head Chef leadership

Menu development

Food costing

Inventory management

Food safety HACCP

English & Bahasa Indonesia

Education

Culinary school certification

Tools

Kitchen management systems

Inventory software

POS

Recipe costing platforms

Job description

Position: Head Chef
Client: The Cakap Group
Location: Uluwatu, Bali
Department: Food & Beverage Product
Reports To: Director

Budget Up To: IDR 25,000,000

About Us
The Cakap Group (TCG) is a licensed hospitality management and restaurant consulting company in Indonesia with an 11-year history of success. We design, launch, and manage a diverse portfolio of prestigious projects, ranging from boutique hotels and luxury resorts to restaurants and luxury yachts. With over 150 successful projects and 800+ employees recruited, we offer a stable, dynamic, and internationally standardized working environment. You will collaborate with a multidisciplinary team of specialists, supported by our state-of-the‑art Research & Development (R&D) kitchen and modern training facilities in Bali. Join us to accelerate your career and be part of an exceptional team that transforms ambitious visions into world‑class hospitality experiences.

About the Client
The Cakap Group is seeking an experienced and passionate Head Chef to lead culinary operations for a hospitality project in Uluwatu, Bali. This is an exciting opportunity to join a growing hospitality environment where culinary quality, creativity, consistency, and operational excellence are central to the guest experience. The Head Chef will take a hands‑on leadership role in developing the kitchen team, maintaining high food and service standards, overseeing daily kitchen operations, and ensuring that every dish consistently reflects the concept and quality expectations of the business. The role is suited to a culinary leader who combines strong technical skills with commercial awareness, team leadership, creativity, and a genuine passion for developing people and delivering memorable dining experiences.

What You Will Contribute

As the Head Chef, your core contribution will be to lead and oversee the entire culinary operation, ensuring consistent food quality, efficient kitchen performance, strong team development, and compliance with food safety and hygiene standards. You will be responsible for translating the culinary vision into practical kitchen operations, developing menus and recipes, managing food costs and inventory, and building a high‑performing kitchen team. Working closely with management and other operational departments, you will help establish a kitchen culture based on discipline, creativity, collaboration, and continuous improvement.

What You Will Do

Kitchen Leadership & Daily Operations

Lead and oversee all daily kitchen operations, ensuring smooth, efficient, and organized service.

Supervise and coordinate the kitchen team across preparation, service, and closing operations.

Establish clear kitchen procedures, standards, and workflows to maintain consistency and efficiency.

Ensure all dishes are prepared and presented according to established recipes, specifications, and quality standards.

Maintain a strong presence in the kitchen and actively support the team during busy service periods.

Monitor kitchen performance and identify opportunities to improve productivity, quality, and operational efficiency.

Menu Development & Culinary Standards

Develop and refine menus in line with the restaurant concept, market positioning, and guest expectations.

Create and standardize recipes, preparation methods, portion sizes, and presentation standards.

Introduce new dishes and seasonal menu items while maintaining consistency with the overall culinary direction.

Conduct regular menu reviews and gather feedback to continuously improve the guest dining experience.

Ensure all kitchen team members understand and consistently follow recipes and plating standards.

Food Cost & Inventory Management

Manage food costs and work closely with management to achieve agreed food cost targets.

Prepare food costings, recipe costing, and portion control standards for all menu items.

Monitor inventory levels and coordinate purchasing requirements with suppliers and management.

Minimize food waste through effective planning, storage, preparation, and stock rotation.

Conduct and oversee regular stock takes and investigate significant variances.

Maintain strong relationships with suppliers and ensure ingredients meet required quality standards.

Recruit, train, supervise, and develop kitchen team members in line with operational requirements.

Establish clear expectations for performance, discipline, teamwork, and professional conduct.

Create training programs covering culinary techniques, recipes, presentation, hygiene, and kitchen procedures.

Conduct regular performance feedback and support the professional development of team members.

Build a positive and collaborative kitchen culture that encourages accountability, creativity, and continuous learning.

Identify high‑potential team members and support their career development within the organization.

Ensure full compliance with food safety, hygiene, sanitation, and occupational health and safety standards.

Maintain proper food storage, temperature control, labeling, and stock rotation procedures.

Conduct regular inspections of kitchen areas, equipment, and food preparation processes.

Ensure the kitchen team follows HACCP principles and relevant Indonesian food safety requirements.

Maintain cleanliness and hygiene standards throughout all kitchen and back‑of‑house areas.

Take immediate corrective action when food safety, hygiene, or quality issues are identified.

Cost Control & Reporting

Monitor kitchen operating costs, including food, labor, supplies, and equipment.

Prepare and review regular reports related to food costs, wastage, inventory, and kitchen performance.

Work closely with management and finance to establish budgets and monitor financial performance.

Identify cost‑saving opportunities without compromising food quality or guest experience.

Ensure appropriate use, maintenance, and control of kitchen equipment and resources.

Collaboration & Stakeholder Management

Work closely with management, restaurant operations, service teams, and other departments to ensure seamless operations.

Coordinate effectively with suppliers and external partners regarding product quality, availability, and delivery.

Participate in menu tastings, concept development, events, and other culinary projects as required.

Contribute culinary expertise to the development and implementation of operational standards and SOPs.

Represent the kitchen department professionally and contribute to the overall success and reputation of the business.

Who We're Looking For

Must-Have

Minimum 7 years of professional culinary experience, with at least 2–3 years in a Head Chef, Executive Sous Chef, or equivalent leadership position.

Strong background in restaurant, hospitality, resort, or high-volume F&B operations.

Proven experience leading and developing a professional kitchen team.

Strong knowledge of menu development, recipe standardization, food costing, and inventory management.

Solid understanding of food safety, hygiene, sanitation, and HACCP principles.

Strong leadership, communication, organization, and problem‑solving skills.

Ability to work effectively under pressure in a fast‑paced hospitality environment.

Strong attention to detail and commitment to consistency and quality.

Good command of English and Bahasa Indonesia, both written and spoken.

Willingness to be hands‑on and actively involved in daily kitchen operations.

Nice to Have (Will Set You Apart)

Experience working in premium restaurants, luxury hotels, resorts, or internationally recognized hospitality brands.

Experience launching a new restaurant, kitchen operation, or hospitality concept.

Strong knowledge of contemporary culinary trends and international cuisine.

Experience developing commercially successful menus while maintaining a strong culinary identity.

Experience with kitchen management systems, inventory software, POS, or recipe costing platforms.

Culinary qualifications from a recognized culinary school or institution.

Experience working in Bali or other international hospitality markets.

Proven ability to mentor and develop local and international culinary talent.

What We Offer

• Religious Holiday Allowance (THR)
• BPJS Health & Employment Coverage
• The opportunity to lead and shape the culinary direction of a hospitality project in Uluwatu, Bali.
• Opportunities for professional development and career growth within The Cakap Group's portfolio of hospitality projects.

• Medical Tunjangan Hari Raya (THR)
• Daily snacks & supportive office environment
• Opportunities to grow with a fast‑expanding team
• Meal Allowance