Deskripsi Pekerjaan
Sofitel Bali Nusa Dua Beach Resort is seeking an experienced, passionate, and visionary Executive Chef to lead all culinary operations across our prestigious property. As a member of the Accor family, you will have the opportunity to create extraordinary experiences for our international guests in one of Bali’s most iconic luxury destinations. We are looking for a culinary leader who embodies the 'Art de Vivre' philosophy and possesses the expertise to drive culinary excellence while maintaining the highest standards of operational efficiency.
In this role, you will be responsible for the overall direction, development, and management of the hotel’s food and beverage outlets. You will lead a diverse team of culinary professionals, ensuring that every dish served reflects our commitment to quality, innovation, and guest satisfaction. If you are ready to take your career to the next level in a world-class environment, we invite you to join our team.
Tanggung Jawab
- Oversee all culinary operations, ensuring the highest quality of food preparation and presentation in line with Sofitel brand standards.
- Develop and implement creative seasonal menus that showcase local Balinese ingredients while incorporating international culinary techniques.
- Lead, train, and mentor the kitchen brigade, fostering a positive and high-performance work environment.
- Manage financial performance, including budgeting, cost control, and inventory management, to maximize profitability.
- Ensure strict adherence to health, safety, and hygiene regulations at all times.
- Collaborate with the F&B Director and Sales team to design banquets, special events, and culinary experiences.
- Conduct regular quality checks on dishes and service standards to ensure guest satisfaction.
- Manage recruitment, performance appraisals, and development of kitchen staff.
Kualifikasi
- Culinary degree or diploma from a recognized hospitality institution.
- Minimum of 5-7 years of experience in culinary management, with at least 3 years in a supervisory role within a luxury 5-star resort.
- Strong leadership skills with the ability to inspire and motivate a diverse team.
- Proven track record in menu development, cost control, and operational efficiency.
- Fluency in English is required; knowledge of additional languages is an advantage.
- Passion for gastronomy and a commitment to culinary excellence.
- Valid food safety handling certificates and valid work permits.