job description
Join Binaskil Academy as a Chef & Kitchen Manager and lead the innovation of high-quality, healthy meal solutions in our central kitchen operations. This is a unique opportunity to shape the culinary direction of a forward-thinking organization committed to delivering nutritious, safe, and delicious meals.
Based in the vibrant regions of Bali (Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung), you will oversee a dynamic team, ensuring operational excellence, food safety compliance, and the development of creative, health-focused menus. Your leadership will drive efficiency, sustainability, and customer satisfaction in a fast-paced, rewarding environment.
If you are a passionate culinary professional with a knack for innovation and a commitment to quality, we invite you to apply and help us redefine healthy dining experiences.
Responsibility
- Lead and manage daily operations of the central kitchen, ensuring smooth workflow and adherence to food safety standards (HACCP, ISO, etc.).
- Develop and innovate healthy, nutritious meal solutions aligned with company goals and customer preferences.
- Oversee inventory management, cost control, and supplier negotiations to optimize kitchen efficiency and profitability.
- Train, mentor, and supervise kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement.
- Implement and monitor quality control procedures to maintain consistency in taste, presentation, and nutritional value.
- Collaborate with cross-functional teams (e.g., nutritionists, logistics) to streamline production and distribution processes.
- Ensure compliance with local health regulations, hygiene protocols, and sustainable kitchen practices.
- Analyze performance metrics and customer feedback to refine menus and operational strategies.
Qualifications
- Minimum 5 years of experience in a culinary leadership role (Head Chef, Kitchen Manager, or similar) in hospitality, catering, or food production.
- Proven expertise in menu development, food cost management, and large-scale kitchen operations.
- Strong knowledge of food safety standards (HACCP, ISO 22000) and hygiene best practices.
- Experience in healthy meal preparation, dietary restrictions, and nutritional planning is a plus.
- Excellent leadership, communication, and problem-solving skills to manage a diverse team.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Fluency in English (written and spoken); Indonesian language skills are advantageous.
- Degree in Culinary Arts, Hospitality Management, or related field preferred.