Liu Li Palace - Assistant Head Chef | AYANA BALI

AYANA Hospitality Group; Indonesia; On-site; IDR 687,994,496 - 945,992,432; Full time

Job summary

AYANA Hospitality Group is seeking a highly motivated Assistant Head Chef for Liu Li Palace Restaurant in Bali. The role requires a minimum of 5 years in culinary leadership within a high-volume Chinese restaurant, along with a proven ability to innovate and deliver exceptional dishes. Candidates should possess strong leadership skills, knowledge of food safety, and a degree in Culinary Arts. This position offers the opportunity to work in a prestigious 5-star luxury resort environment, overseeing kitchen operations and ensuring the highest standards of culinary excellence.

Qualifications

• Minimum 5 years of culinary leadership experience in a high-volume Chinese restaurant.
• Proven track record of delivering creative Chinese or Sichuan cuisine.
• Ability to thrive in a high-pressure environment with strong operational strategies.

Responsibilities

• Prepare dishes according to recipes and assign staff tasks.
• Review guest feedback and interact with customers.
• Maintain food cost within budget and manage inventory.

Skills

Culinary leadership

Innovation in Chinese cuisine

Leadership skills

Food safety principles

Operational strategy

Education

2-year degree in Culinary Arts

Bachelor’s Degree (desirable)

Job description

We are looking for a highly motivated Assistant Head Chef for Liu Li Palace Restaurant 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 goals 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

• Has a 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.
• Has a proven track of delivering innovative and creative Chinese or Sichuan cuisine.
• Has a strong sense of competition in the business, wants to win attitude, and is ahead with the trend.
• Has 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.
• Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable.
• Has a deep understanding of the profit & loss goals, is proficient in performing regular menu engineering, and maintains an up-to-date market list.
• 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.