Job Description
Join our prestigious hospitality establishment in the heart of Bali and lead culinary excellence as our Head Chef / Manager. This exciting opportunity offers a dynamic professional the chance to shape the culinary identity of our growing restaurant operation while enjoying the unique lifestyle that Bali has to offer.
We are seeking an experienced culinary leader who can blend traditional Balinese flavors with international cuisine trends to create memorable dining experiences. As Head Chef, you will oversee all kitchen operations, from food preparation and quality control to menu innovation and team development. Your creative vision will drive our culinary direction while ensuring consistent excellence across all service periods.
This role demands a hands-on leader who thrives in a fast-paced environment and understands the importance of meticulous food safety standards. You will collaborate closely with our management team to optimize kitchen efficiency, manage inventory costs, and maintain profitability targets. Your passion for mentorship will be key as you guide and inspire our talented kitchen staff to reach their full potential.
The position offers competitive compensation with a monthly salary range of Rp 7,000,000 to Rp 10,000,000, complemented by comprehensive benefits and opportunities for professional growth within our organization.
Responsibilities
- Oversee all daily kitchen operations including food preparation, cooking, and presentation standards
- Develop and update menus regularly with innovative dishes that reflect local ingredients and international trends
- Lead, train, and mentor kitchen staff to ensure consistent quality and professional development
- Manage kitchen inventory, control food costs, and maintain budget compliance
- Ensure strict adherence to food safety regulations and hygiene standards
- Collaborate with management on pricing strategy, special events, and promotional activities
- Monitor equipment maintenance and coordinate with suppliers for ingredient quality
Qualifications
- Minimum 5 years of experience in culinary management or Head Chef position
- Proven track record in menu development and kitchen operations management
- Strong knowledge of international cuisine and modern cooking techniques
- Excellent leadership and team management abilities
- Understanding of food cost control and inventory management
- ServSafe or equivalent food safety certification preferred
- Creative mindset with passion for culinary innovation
- Good communication skills in English (verbal and written)