job description
Join Alfresco Delight as our Corporate Cafeteria Lead Chef and take the helm of a dynamic culinary team in the heart of Bali’s thriving corporate landscape. This is your opportunity to craft exceptional dining experiences for professionals in a fast-paced, high-impact environment. With a competitive salary, career growth opportunities, and perks like staff meals and wellness support, this role is perfect for a passionate culinary leader ready to elevate corporate dining standards.
As the Lead Chef, you’ll oversee daily kitchen operations, ensuring every dish reflects creativity, quality, and efficiency. Your leadership will drive menu innovation, cost control, and team development while maintaining the highest hygiene and safety standards. Located in the vibrant hub of Canggu, this role offers a unique blend of professional challenge and Bali’s unmatched lifestyle.
If you’re a visionary chef with a knack for managing high-volume kitchens and a commitment to excellence, we want to hear from you. Apply today and be part of a team that values culinary artistry, sustainability, and employee well-being.
Responsibility
- Lead and mentor a team of chefs and kitchen staff to deliver high-quality, nutritious, and visually appealing meals for corporate clients.
- Develop and refine seasonal menus that align with dietary trends, client preferences, and cost-efficiency goals.
- Oversee daily kitchen operations, including food preparation, cooking, plating, and service coordination to ensure timely delivery.
- Maintain strict adherence to food safety, hygiene, and sanitation standards in compliance with local and international regulations.
- Manage inventory, supplier relationships, and budgeting to optimize cost control without compromising quality.
- Collaborate with nutritionists or dietitians to ensure meals meet health and wellness guidelines for corporate clients.
- Implement sustainable practices, such as reducing food waste and sourcing locally produced ingredients where possible.
- Handle client feedback and adjust menus or services to enhance satisfaction and retention.
Qualifications
- Minimum 5 years of experience in a leadership role within a high-volume kitchen, preferably in corporate dining, hotels, or fine dining.
- Culinary degree or equivalent certification from a recognized institution (e.g., Le Cordon Bleu, CIA).
- Proven ability to manage budgets, control costs, and negotiate with suppliers.
- Strong knowledge of HACCP, food safety, and hygiene protocols.
- Excellent leadership, communication, and team-building skills to inspire and develop kitchen staff.
- Creativity and innovation in menu development, with a focus on diverse, healthy, and appealing dishes.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Fluency in English; proficiency in Indonesian (Bahasa) is a plus.