Steakhouse Head Chef: Beef, Grilling & Menu Excellence

ARYADUTA Hotel Group; Kuta; On-site; IDR 669,600,000 - 1,339,200,000; Full time

Job summary

ARYADUTA Hotel Group seeks a Head Chef - Steakhouse to oversee culinary operations, ensuring exceptional food quality and guest satisfaction. Lead a steakhouse kitchen with beef selection, aging techniques, grilling mastery, and menu development.

You will manage food costs, kitchen budgeting, and staff performance while ensuring HACCP compliance and high standards across service periods.

Qualifications

• Minimum 3-5 years of experience as Head Chef, Chef de Cuisine, or Sous Chef in steakhouse or upscale hotel.
• Strong knowledge of premium beef cuts, aging techniques, trimming, and portioning.
• Proven expertise in grilling methods, doneness standards, and temperature control.
• Experience in menu development, recipe costing, and kitchen budgeting.
• Strong leadership to supervise and develop a high-performing team.
• Good understanding of food safety, hygiene, and HACCP principles.
• Good command of English; additional languages are a plus.

Responsibilities

• Oversee daily kitchen operations to ensure efficient workflow and service.
• Manage food preparation, production planning, and kitchen readiness.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Monitor kitchen equipment, cleanliness, and operational readiness.
• Lead, supervise, and coordinate the steakhouse kitchen team.
• Prepare staff schedules and monitor productivity.
• Train staff on culinary techniques and hotel standards.
• Monitor food costs, inventory, and budget targets.
• Collaborate with Purchasing and F&B teams on menus and events.

Skills

Beef expertise

Kitchen leadership

Menu development

Food cost control

HACCP knowledge

English communication

Job description

ARYADUTA Hotel Group seeks a Head Chef - Steakhouse to oversee culinary operations, ensuring exceptional food quality and guest satisfaction. Lead a steakhouse kitchen with beef selection, aging techniques, grilling mastery, and menu development.

You will manage food costs, kitchen budgeting, and staff performance while ensuring HACCP compliance and high standards across service periods.