job description
Join FooDee Global Concepts as an Area Head Chef and take the helm of culinary excellence across our premium restaurant branches in Bali’s most vibrant locations. This is a rare opportunity to shape the gastronomic landscape of Canggu, Ubud, Denpasar, and beyond, leading a team of passionate chefs to deliver unforgettable dining experiences.
As the culinary visionary, you will oversee menu development, kitchen operations, and quality control while aligning with our brand’s commitment to innovation, sustainability, and world-class hospitality. Your leadership will drive operational efficiency, staff training, and cost management—all while maintaining the highest standards of food safety and creativity.
If you thrive in a fast-paced, dynamic environment and have a proven track record in multi-unit restaurant management, we invite you to bring your expertise to a role where your culinary artistry and leadership can truly shine.
Responsibility
- Oversee daily culinary operations across multiple restaurant locations, ensuring consistency in food quality, presentation, and service standards.
- Develop and refine menus in collaboration with the F&B team, incorporating seasonal ingredients, local flavors, and global trends.
- Lead, mentor, and train kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement.
- Implement and enforce food safety, hygiene, and HACCP standards across all branches.
- Manage kitchen budgets, inventory, and supplier relationships to optimize costs without compromising quality.
- Monitor customer feedback and adjust culinary offerings to enhance satisfaction and repeat business.
- Collaborate with marketing and operations teams to execute promotional events, tastings, and special dining experiences.
- Stay ahead of industry trends and innovate with new dishes, techniques, and sustainable practices.
Qualifications
- Minimum 8+ years of experience in a high-volume kitchen, with at least 3 years in a Head Chef or Executive Chef role.
- Proven experience managing multi-location or multi-unit restaurant operations.
- Strong knowledge of international cuisines, with a passion for fusion or contemporary dining.
- Exceptional leadership, communication, and problem-solving skills.
- Certification in food safety (e.g., HACCP, ServSafe) and deep understanding of kitchen compliance standards.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Fluency in English; proficiency in Indonesian (Bahasa) is a plus.
- Creative mindset with a commitment to sustainability and ethical sourcing.