Head Kitchen | Bali Pre-Opening Chef Lead

SATOSHI; Provinsi Bali; On-site; IDR 167,400,000 - 334,800,000; Full time

Job summary

Kissa10 is hiring a Head Kitchen to lead culinary operations in Bali, Indonesia. This role requires guiding the kitchen from the ground up, ensuring quality, efficiency, and strong leadership of the team.

Experience in pre-opening or opening a restaurant from scratch is highly preferred, with at least 3 years as Head Kitchen/Head Chef in Asian Bistro or Fusion settings and a solid grasp of food safety, cost control, and inventory management.

Qualifications

• WAJIB SUDAH BERDOMISILI DI BALI.
• Experience as part of a pre-opening team or opening a restaurant from scratch is highly preferred.
• Minimum 3 years as Head Kitchen or Head Chef in Asian Bistro or Fusion establishment.
• Strong leadership and people management skills.
• Excellent knowledge of kitchen operations, food safety, inventory management, and food costing.
• Ability to maintain consistency and high-quality standards in a fast-paced environment.
• Strong organizational, communication, and problem-solving skills.

Responsibilities

• Lead and oversee all kitchen operations, ensuring consistency, quality, and efficiency.
• Recruit, train, mentor, and manage the kitchen team.
• Develop and maintain kitchen SOPs and operational standards.
• Ensure food quality, presentation, hygiene, and food safety standards are consistently met.
• Manage food costing, inventory, ordering, and waste control.
• Collaborate with management on menu development and seasonal offerings.
• Monitor kitchen performance and drive continuous improvement.
• Play a key role in the restaurant's pre-opening process, including kitchen setup, equipment planning, supplier coordination, and operational preparation.

Skills

Leadership

People management

Communication

Problem-solving

Organizational skills

Job description

Kissa10 is hiring a Head Kitchen to lead culinary operations in Bali, Indonesia. This role requires guiding the kitchen from the ground up, ensuring quality, efficiency, and strong leadership of the team.

Experience in pre-opening or opening a restaurant from scratch is highly preferred, with at least 3 years as Head Kitchen/Head Chef in Asian Bistro or Fusion settings and a solid grasp of food safety, cost control, and inventory management.