Executive Chef

1 day ago

Kabupaten Badung, Bali, Indonesia High and Low Headhunters Full time

One of Bali's trendiest Canggu venues is looking for an Executive Chef to join their team immediately.

The ideal candidate will oversee all culinary operations, including menu development, food quality, kitchen leadership, and cost control. This role ensures that the restaurant delivers exceptional cuisine and maintains the highest standards of safety, efficiency, and consistency.

Requirement :

  • Open for local and expat candidates.
  • Minimum 5+ years of kitchen leadership experience, with demonstrated success as an Executive Chef or Head Chef in high-volume, premium, or fine-dining environments.
  • Culinary degree or equivalent professional training from a recognised institution.
  • Strong leadership, communication, and organisational skills with the ability to mentor, train, and inspire a diverse kitchen team.
  • Proven expertise in menu engineering, food costing, budgeting, and inventory management, ensuring profitability without compromising quality.
  • Ability to thrive under pressure and maintain excellence in a high-volume, fast-paced, or fine-dining setting.
  • In-depth knowledge of modern and classic culinary techniques, current food trends, and innovative presentation styles.
  • Strong background in food safety, hygiene standards, and kitchen regulatory compliance.
  • Experience managing supplier relationships, sourcing quality ingredients, and negotiating pricing.
  • Demonstrated ability to create seasonal, creative, and brand-aligned menus that balance flavor, cost, and operational efficiency.
  • Proficiency in kitchen operations management, including scheduling, workflow optimisation, and equipment oversight.
  • Ability to collaborate with management teams on concept development, special events, and brand initiatives.
  • Strong problem-solving abilities with a proactive approach to maintaining consistency and quality.
  • Flexibility to work evenings, weekends, and holidays as required by operational needs.

Responsibilities :

  • Plan, create, and execute innovative, high-quality menus.
  • ⁠Ensure consistent food quality, presentation, and portion standards.
  • ⁠Supervise all cooking and food preparation activities.
  • ⁠Maintain knowledge of culinary trends, techniques, and seasonal ingredients.
  • ⁠Manage day-to-day kitchen operations to maximise efficiency.
  • ⁠Oversee prep schedules, production timelines, and workflow organisation.
  • ⁠Ensure kitchen equipment is maintained and functioning properly.
  • ⁠Uphold cleanliness and sanitation standards across all kitchen areas.
  • ⁠Recruit, train, mentor, and schedule kitchen staff.
  • ⁠Conduct performance evaluations and provide ongoing coaching.
  • ⁠Develop a positive team culture focused on excellence, safety, and respect.
  • ⁠Resolve staff conflicts and enforce discipline when needed.
  • ⁠Monitor food costs, waste, and portion control.
  • ⁠Maintain accurate inventory and manage ordering with vendors.
  • ⁠Work with management to meet and exceed budgetary goals.
  • Source quality ingredients while optimising cost efficiency.
  • ⁠Ensure compliance with all health, safety, sanitation, and food handling regulations.
  • ⁠Conduct regular inspections and maintain required documentation.
  • ⁠Implement safety protocols and training for all kitchen staff.
  • ⁠Work closely with front-of-house managers to ensure smooth service.
  • ⁠Participate in menu tastings, special events, and guest interactions when needed.
  • ⁠Support marketing initiatives through menu design and seasonal specials.

Benefits:

Competitive salary according to experience

BPJS

Kitas for expat

Health insurance

Job Type: Full-time

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