Deskripsi Pekerjaan
We are seeking a visionary and experienced Head Chef to join our expanding hospitality group in Bali. In this pivotal role, you will be responsible for leading kitchen operations across multiple restaurant concepts, ensuring culinary excellence, and managing a high-performing team. You will have the opportunity to shape our menus, drive innovation, and contribute to the reputation of our brand in one of the world's premier culinary destinations.
The successful candidate will oversee all daily kitchen activities, from food preparation and plating to staff management and inventory control. We are looking for a leader who is passionate about quality, possesses strong operational skills, and thrives in a dynamic, fast-paced environment. If you are ready to take your career to the next level and lead a diverse kitchen team, we invite you to apply.
Tanggung Jawab
- Lead and manage daily kitchen operations across all restaurant concepts, ensuring smooth service and high standards.
- Develop and refine menus that are innovative, profitable, and aligned with current culinary trends.
- Supervise, train, and motivate kitchen staff, fostering a positive and productive work environment.
- Manage food costs, inventory, and ordering processes to minimize waste and maximize efficiency.
- Ensure strict adherence to food safety, hygiene, and health regulations at all times.
- Conduct regular quality control checks on all dishes and presentations.
- Collaborate with the F&B management team on special events, promotions, and seasonal changes.
Kualifikasi
- Minimum of 5-7 years of experience as a Head Chef or Executive Chef in a multi-outlet hospitality environment.
- Culinary degree or diploma from a recognized culinary institution is highly preferred.
- Strong leadership and people management skills with the ability to inspire a team.
- Comprehensive knowledge of international cuisine as well as local Indonesian culinary traditions.
- Excellent communication skills and the ability to work effectively under pressure.
- Valid food safety handling certification (e.g., HACCP or local equivalent).
- Proven track record of managing budgets and controlling food costs.