Executive Chef

2 weeks ago

Bali, Indonesia Family Nest Experience Villas Full time
Overview

The Executive Chef is responsible for leading all kitchen operations, ensuring consistent food quality, creative menu development, efficient cost control, and smooth coordination with the service and operational teams. This role ensures that the culinary experience reflects the brand's standards and delivers exceptional value to all guests.


Key Responsibilities
1. Kitchen Operations Management
  • Oversee and manage all daily kitchen activities, including preparation, cooking, plating, and quality control.
  • Ensure smooth workflow and timely service during breakfast, lunch, dinner, and pool operations.
  • Maintain high standards of food presentation, portioning, and taste consistency.
2. Menu Development & Innovation
  • Develop, test, and refine menus aligned with the Ants Pants brand concept.
  • Create seasonal specials, poolside bites, and promotional menus to support revenue growth.
  • Ensure menu items meet cost targets without compromising quality.
3. Food Quality & Safety
  • Implement and enforce hygiene, sanitation, and HACCP standards.
  • Conduct regular kitchen audits and ensure strict adherence to food safety guidelines.
  • Oversee proper storage, labeling, and rotation of ingredients (FIFO).
4. Team Leadership & Training
  • Lead, train, and mentor all kitchen staff, ensuring high performance and discipline.
  • Manage kitchen scheduling, task delegation, and performance evaluations.
  • Conduct training on cooking techniques, safety procedures, and new menu items.
5. Cost & Inventory Control
  • Monitor food cost, wastage, portion control, and stock levels.
  • Work closely with Purchasing Manager for supplier selection, price negotiation, and quality checks.
  • Ensure efficient inventory management and accurate stock-taking.
6. Collaboration & Communication
  • Work in strong alignment with Operational Manager and service team for smooth service flow.
  • Communicate daily specials, menu changes, and service priorities during briefings.
  • Support the creation of events, pool promotions, and F&B activations.
7. Equipment & Maintenance
  • Oversee maintenance of kitchen equipment and coordinate necessary repairs.
  • Ensure all tools and facilities are used correctly and safely.
GENERAL REQUIREMENTS
  • Minimum 5 years of professional experience, including at least 2 years in a supervisory or managerial capacity, preferably within F&B, restaurant operations, or hospitality.
  • Proven track record in a similar role, with strong understanding of restaurant workflows, kitchen operations, costing, stock control, procurement, and service standards.
  • Strong leadership, problem-solving, and decision-making abilities.
  • Excellent communication skills in English, both spoken and written.
  • High level of professionalism, integrity, and strong work ethics.
  • Detail-oriented, proactive, and able to collaborate effectively across departments.
  • Able to perform well under pressure while maintaining service excellence.
  • Positive attitude, adaptability, and strong interpersonal skills.

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