job description
Join Wenet SGP Pte Ltd as a Chef De Cuisine and lead a world-class culinary team in the heart of Bali’s most vibrant dining destinations. This is a rare opportunity to shape exceptional dining experiences in luxury resorts, high-end restaurants, or boutique hotels across Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung.
As the culinary visionary, you will oversee kitchen operations, craft innovative menus that celebrate local and international flavors, and maintain the highest standards of food quality, presentation, and hygiene. Your leadership will inspire a passionate team to deliver unforgettable gastronomic journeys for discerning guests. With a competitive salary package of $6,000 – $8,000 per month, this role offers both professional growth and the chance to live in one of the world’s most sought-after destinations.
If you thrive in fast-paced, creative environments and have a proven track record in fine dining or luxury hospitality, we invite you to bring your expertise to Bali’s thriving culinary scene.
Responsibility
- Lead and mentor a diverse culinary team, fostering a culture of excellence, creativity, and collaboration.
- Design and refine seasonal menus that align with brand identity, local ingredients, and guest preferences.
- Ensure consistent food quality, presentation, and taste across all dishes, adhering to international standards.
- Manage kitchen operations, including inventory, cost control, and supplier negotiations to optimize profitability.
- Implement and enforce strict hygiene, safety, and HACCP standards in compliance with local and international regulations.
- Collaborate with F&B managers to align culinary offerings with service standards and guest expectations.
- Stay ahead of culinary trends, incorporating innovative techniques and sustainable practices into the kitchen.
- Oversee special events, private dining, and bespoke culinary experiences to elevate guest satisfaction.
Qualifications
- Minimum 5 years of experience as a Chef De Cuisine, Executive Sous Chef, or similar leadership role in high-end restaurants or luxury hotels.
- Proven expertise in menu development, cost management, and team leadership in a fast-paced environment.
- Strong knowledge of international cuisines, fine dining techniques, and modern culinary trends.
- Excellent communication and interpersonal skills to lead multicultural teams and interact with guests.
- Certification in food safety and hygiene (e.g., HACCP, ServSafe) is highly preferred.
- Ability to work flexible hours, including evenings, weekends, and holidays, to meet operational demands.
- Creative mindset with a passion for sustainability, local sourcing, and culinary innovation.
- Fluency in English; knowledge of Indonesian or other languages is a plus.