Turkish Kitchen Lead Chef — Craft Authentic Flavors

SUMAK TURKISH CUISINE; Provinsi Bali; On-site; IDR 446,400,000 - 781,200,000; Full time

Benefits offered by this job

Staff meals

Professional development

Supportive culture and wellbeing

Job summary

SUMAK TURKISH CUISINE in Bali is seeking a seasoned Head Chef to lead our culinary team and deliver authentic Turkish dishes with exceptional quality. You will oversee kitchen operations, mentor staff, and drive menu development while upholding strict safety and hygiene standards.

The role requires proven leadership, culinary excellence, and the ability to manage costs, train staff, and ensure memorable dining experiences in a dynamic hospitality setting.

Qualifications

• Requires deep knowledge of authentic Turkish cooking techniques and flavour profiles.
• Proven leadership and ability to mentor kitchen staff and manage a team.

Responsibilities

• Plan, prepare and cook authentic Turkish dishes with consistent quality and presentation.
• Lead and develop kitchen staff, training on techniques, safety, and procedures.
• Oversee menu development and seasonal ingredient usage while maintaining Turkish culinary traditions.
• Ensure food safety and hygiene standards per local regulations and best practices.
• Manage inventory, monitor food costs, and optimize resource use.
• Collaborate with management on kitchen budgets and profitability targets.
• Monitor portion control and dish consistency to uphold quality and reputation.
• Respond to customer feedback and adjust dishes to improve experiences.
• Ensure equipment maintenance and a clean, safe kitchen environment.

Skills

Turkish cuisine expertise

Leadership

Team management

Food safety

Menu development

Budgeting

English proficiency

Education

Formal culinary training

Job description

SUMAK TURKISH CUISINE in Bali is seeking a seasoned Head Chef to lead our culinary team and deliver authentic Turkish dishes with exceptional quality. You will oversee kitchen operations, mentor staff, and drive menu development while upholding strict safety and hygiene standards.

The role requires proven leadership, culinary excellence, and the ability to manage costs, train staff, and ensure memorable dining experiences in a dynamic hospitality setting.