job description
Join our prestigious luxury hospitality group as a Corporate Chef (Hot Kitchen & Pastry/Bakery) and lead our culinary vision across Bali’s most exclusive destinations including Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung. This is a rare opportunity to shape the gastronomic identity of a high-profile brand while working in world-class kitchens that cater to international guests and discerning clientele.
As the culinary leader, you will be responsible for developing innovative menus, maintaining the highest standards of food quality, and ensuring consistency across all properties. Your expertise in both hot kitchen operations and pastry/bakery production will be crucial in elevating our dining experiences, from fine-dining restaurants to boutique cafes and luxury resorts. This role demands a creative visionary with a passion for excellence, strong leadership skills, and the ability to thrive in a fast-paced, multicultural environment.
You’ll collaborate with executive teams to align culinary strategies with business objectives, mentor kitchen staff, and implement best practices in food safety, cost control, and sustainability. If you’re a seasoned chef with a flair for innovation and a commitment to delivering unforgettable dining experiences, we invite you to join our dynamic team in paradise.
Note: This is a contract-based role with potential for long-term collaboration for exceptional performers.
Responsibility
- Lead and oversee all culinary operations for hot kitchen and pastry/bakery departments across multiple luxury properties in Bali.
- Develop and implement innovative, high-quality menus that align with brand standards and guest expectations.
- Ensure consistency in food preparation, presentation, and taste across all outlets, maintaining the highest standards of quality and hygiene.
- Manage kitchen budgets, control food costs, and optimize ingredient sourcing without compromising on quality.
- Train, mentor, and supervise kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement.
- Collaborate with F&B management to create seasonal menus, special promotions, and themed dining events.
- Monitor industry trends and competitor offerings to keep our culinary concepts fresh, relevant, and competitive.
- Ensure compliance with all food safety regulations, HACCP standards, and company policies.
- Work closely with suppliers to source premium ingredients, negotiate contracts, and maintain strong vendor relationships.
Qualifications
- Minimum 5 years of experience as a Chef de Cuisine, Executive Chef, or Corporate Chef in luxury hotels, resorts, or high-end restaurants.
- Proven expertise in both hot kitchen operations and pastry/bakery production, with a portfolio of successful menu developments.
- Strong leadership skills with experience managing large kitchen teams in a multicultural environment.
- In-depth knowledge of international cuisines, food trends, and plating techniques.
- Certification in culinary arts (e.g., from a recognized culinary school) or equivalent professional experience.
- Familiarity with food cost control, inventory management, and kitchen budgeting.
- Excellent communication skills in English; proficiency in Bahasa Indonesia is a plus.
- Ability to work under pressure, meet tight deadlines, and maintain composure in high-volume environments.
- Passion for sustainability and experience implementing eco-friendly practices in kitchen operations.