One of Nusa Lembongan's leading upscale resorts is seeking a highly skilled and hands-on Head Chef to lead the culinary team. The role requires a strong operational leader who combines creativity, precision, and managerial expertise to deliver consistently exceptional dining experiences.
The ideal candidate will oversee all culinary operations, manage food costs and inventory, ensure compliance with hygiene and safety standards, and inspire a young, passionate kitchen team. They will work closely with ownership, engineering, and purchasing teams to drive quality, innovation, and efficiency across all kitchen operations.
Requirements:
- Open for local candidates.
- Minimum five years of experience in a Head Chef or Executive Chef role, preferably within high-end resorts or beachside venues.
- Culinary Degree or equivalent professional training from a reputable institution.
- Proven experience managing multiple kitchens and large culinary teams.
- Strong background in menu development, food costing, inventory control, and supplier coordination.
- Hands-on experience in event and banquet menu creation (weddings, birthdays, and group bookings).
- Excellent understanding of kitchen SOPs, hygiene protocols, and food safety standards.
- Strong communication and leadership skills with the ability to train, motivate, and manage diverse teams.
- Financial acumen with knowledge of P&L management, budgeting, and cost optimization.
- Familiarity with Asian and Western cuisines is preferred.
- Passionate, organised, proactive, and committed to operational excellence.
Responsibilities:
- Oversee and operate the main kitchen, ensuring all outlets run smoothly and efficiently.
- Manage daily food costings, maintain par levels, and oversee ordering of food stock to meet service demands.
- Ensure strict adherence to SOPs, hygiene standards, and food safety protocols across all kitchens.
- Oversee daily stock rotation, stock takes, and equipment condition in collaboration with the engineering team.
- Ensure all kitchen staff comply with health and safety regulations, maintaining a clean and organised work environment.
- Lead menu development for à la carte dining, in-house events, weddings, birthdays, and large group bookings.
- Collaborate closely with owners to create new menu concepts that align with brand identity and guest expectations.
- Maintain consistent quality control across all dishes and services.
- Provide in-service training and mentorship to enhance staff performance, product knowledge, and creativity.
- Interview and train new kitchen staff in coordination with HR.
- Supervise, coach, and evaluate kitchen team members, promoting teamwork, accountability, and growth.
- Conduct regular team meetings to review performance, service quality, and kitchen operations.
- Foster a culture of respect, discipline, and passion for excellence within the kitchen team.
- Manage kitchen budgets effectively, ensuring cost control and waste reduction.
- Work closely with purchasing officers and food suppliers to maintain quality standards and optimise costs.
- Monitor and analyse kitchen P&L, adjusting strategies to achieve financial goals.
- Uphold the resort's reputation for exceptional culinary experiences through consistency and creativity.
- Implement and monitor guest feedback systems to ensure continuous improvement.
- Coordinate with the events and F&B teams to deliver seamless and memorable dining experiences.
Benefits:
- Competitive salary based on experience
- BPJS + THR
- Opportunity to lead a growing culinary team in a premium beachside setting
- Accommodation
- One return boat ticket a week to Bali
- One staff meal per day on working days
Job Type: Full-time