job description
Are you a culinary visionary with a passion for transforming kitchens and elevating dining experiences? Giant Platinum is seeking a dynamic Chef Consultant to lead a 3-month project in Bali’s vibrant hospitality scene. This is your chance to refresh menus, optimize operations, and drive profitability while working in some of the most sought-after destinations in Indonesia—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
In this role, you’ll collaborate with kitchen teams to reduce food costs, streamline workflows, and train staff to deliver exceptional quality. Your expertise will directly impact guest satisfaction and revenue growth. If you thrive in fast-paced environments and love turning culinary challenges into success stories, we want to hear from you!
Why Join Us?
- Work in Bali’s top hospitality hubs with a leading industry name.
- Competitive salary (RM 10,000–15,000/month) and a results-driven contract.
- Opportunity to leave a lasting impact on kitchen efficiency and menu innovation.
Apply now and take your culinary consulting career to the next level!
Responsibility
- Conduct comprehensive audits of existing menus, identifying areas for cost reduction and quality improvement.
- Develop and implement innovative, cost-effective menu designs aligned with local tastes and trends.
- Optimize kitchen operations by refining workflows, reducing waste, and improving inventory management.
- Train and mentor kitchen staff on best practices, hygiene standards, and culinary techniques.
- Collaborate with management to set and achieve food cost targets without compromising quality.
- Analyze sales data to recommend high-margin dishes and seasonal specials.
- Ensure compliance with food safety regulations and sustainability practices.
- Provide actionable reports and recommendations to stakeholders at project completion.
Qualifications
- Proven experience as a Chef Consultant, Executive Chef, or similar role in high-volume kitchens.
- Strong background in menu engineering, cost control, and kitchen operations optimization.
- Excellent leadership and training skills with a track record of staff development.
- In-depth knowledge of food safety standards (HACCP, ISO, or equivalent).
- Creative flair for developing trend-driven, locally inspired menus.
- Analytical mindset with proficiency in food cost analysis and inventory management.
- Flexibility to travel across Bali’s key hospitality zones (Canggu, Ubud, etc.).
- Fluency in English; proficiency in Bahasa Indonesia is a plus.