job description
Join AlwaysHired and elevate your culinary career in one of Bali’s most prestigious Food & Beverage (F&B) companies. This is a rare opportunity to work in a state-of-the-art central kitchen, where innovation meets tradition, and your expertise will shape exceptional dining experiences for high-end clients.
As a Central Kitchen Chef, you’ll play a pivotal role in maintaining consistency, quality, and efficiency across multiple outlets. With a competitive salary package (up to $6,000/month), this role offers not just financial rewards but also professional growth, exposure to international standards, and the chance to work alongside a team of passionate culinary professionals.
Bali’s thriving hospitality scene provides the perfect backdrop for this role, whether you’re based in the vibrant hubs of Canggu, Seminyak, or Kuta or the serene luxury of Ubud, Nusa Dua, or Jimbaran. If you’re a skilled chef with a passion for excellence and a desire to advance in a dynamic environment, this is your chance to make a mark in the industry.
Responsibility
- Lead and supervise kitchen operations in the central production facility, ensuring high standards of food quality, hygiene, and safety.
- Develop and standardize recipes, portion controls, and cooking methods to maintain consistency across all outlets.
- Oversee inventory management, cost control, and supplier negotiations to optimize kitchen efficiency and profitability.
- Train, mentor, and manage a team of commis chefs, line cooks, and kitchen assistants, fostering a culture of excellence.
- Collaborate with F&B managers and executive chefs to design seasonal menus and special promotions aligned with brand identity.
- Ensure compliance with HACCP, food safety regulations, and company SOPs at all times.
- Monitor food waste reduction and implement sustainable practices in kitchen operations.
- Support new product development and testing for potential menu additions.
Qualifications
- Minimum 5 years of experience as a Chef, Sous Chef, or Kitchen Manager in a high-volume or central kitchen environment.
- Proven expertise in large-scale food production, batch cooking, and kitchen workflow optimization.
- Strong knowledge of international cuisines, food safety standards (HACCP), and hygiene practices.
- Exceptional leadership, communication, and team management skills.
- Ability to work under pressure in a fast-paced, deadline-driven environment.
- Familiarity with inventory software, cost control, and budgeting is a plus.
- Creative mindset with a passion for menu innovation and culinary trends.
- Fluency in English; additional languages (e.g., Indonesian, Mandarin) are advantageous.