Deskripsi Pekerjaan
Accor is seeking an visionary and results-driven Executive Chef to lead the culinary operations at our prestigious property in Badung, Bali. In this pivotal role, you will be the creative heartbeat of our kitchens, responsible for maintaining world-class standards while delivering exceptional gastronomic experiences that reflect both global culinary excellence and local Balinese inspiration.
The ideal candidate is a seasoned culinary leader with a proven track record in luxury or upscale hotel environments. You will oversee all aspects of food production, kitchen hygiene, menu engineering, and cost management, while mentoring a diverse team of culinary professionals. If you are passionate about innovation, sustainability, and operational excellence, we invite you to join our globally recognized team in one of the world's most beautiful destinations.
Tanggung Jawab
- Lead and oversee all culinary operations, including main kitchens, banquet functions, and specialty outlets to ensure 5-star service standards.
- Design innovative, profitable, and seasonal menu concepts that elevate the guest dining experience.
- Manage food cost controls, inventory, and procurement processes to maximize departmental profitability without compromising on quality.
- Foster a culture of mentorship and development, training kitchen staff on culinary techniques, plate presentation, and safety standards.
- Ensure rigorous compliance with HACCP, sanitation, and food safety regulations across all culinary departments.
- Collaborate closely with the F&B Director to align culinary strategies with overall resort financial and branding objectives.
- Stay abreast of international culinary trends and integrate sustainable sourcing practices into daily operations.
Kualifikasi
- Minimum 8-10 years of professional culinary experience, with at least 3-5 years in an Executive Chef or Executive Sous Chef role within a 4-star or 5-star hotel/resort.
- Strong leadership skills with the ability to manage, inspire, and motivate large, multi-cultural culinary teams.
- Extensive knowledge of international cuisine, food cost management systems, and P&L accountability.
- Proven ability to manage high-volume banquet operations and upscale fine-dining outlets simultaneously.
- Deep commitment to culinary excellence, hygiene standards, and food safety certifications (HACCP or equivalent).
- Excellent communication skills in English; ability to communicate in Bahasa Indonesia is a distinct advantage.
- Degree or Diploma in Culinary Arts or related hospitality management from a recognized institution.