job description
Join PT Indo Highland Investment as a Chef or Sous Chef and elevate your culinary career in Bali’s most prestigious hospitality destinations. We are seeking passionate, innovative, and detail-oriented culinary professionals to lead our kitchen teams in delivering exceptional dining experiences across our luxury properties in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
As a key member of our culinary team, you will play a pivotal role in menu development, kitchen operations, and maintaining the highest standards of food quality and presentation. Whether you’re a seasoned Head Chef or an ambitious Sous Chef, this is your chance to work in a dynamic, fast-paced environment where creativity and excellence are rewarded.
Our ideal candidate thrives under pressure, has a deep understanding of international and local cuisines, and is committed to mentoring and developing junior staff. With competitive compensation, career growth opportunities, and the chance to work in Bali’s most sought-after locations, this role offers the perfect blend of professional challenge and lifestyle benefits.
Responsibility
- Lead and supervise kitchen staff, ensuring efficient workflow and adherence to food safety and hygiene standards.
- Develop and execute innovative, high-quality menus that align with brand standards and guest expectations.
- Oversee food preparation, cooking, and plating to maintain consistency and excellence in every dish.
- Manage inventory, control costs, and minimize waste while ensuring adequate stock levels for daily operations.
- Train, mentor, and motivate junior chefs and kitchen staff to foster a culture of continuous improvement.
- Collaborate with the F&B team to plan special events, promotions, and seasonal menu changes.
- Monitor and enforce compliance with health, safety, and sanitation regulations.
- Handle guest feedback and resolve kitchen-related issues promptly and professionally.
Qualifications
- Proven experience as a Chef, Sous Chef, or Kitchen Manager in high-end hotels, resorts, or fine-dining restaurants.
- Culinary degree or certification from a recognized institution (preferred but not mandatory).
- Strong knowledge of international cuisines, cooking techniques, and kitchen management.
- Excellent leadership, communication, and teamwork skills.
- Ability to work under pressure in a fast-paced environment with shifting priorities.
- Familiarity with HACCP, food safety standards, and local health regulations.
- Creativity and passion for culinary innovation, with a keen eye for detail.
- Flexibility to work evenings, weekends, and holidays as required.