job description
Join INVERSAL in beautiful Bali as our Corporate Chef, where your culinary expertise will fuel the productivity and well-being of our dynamic team. In this pivotal role, you’ll craft nutritious, high-quality daily lunches that not only satisfy hunger but also inspire creativity and collaboration. This is more than a cooking job—it’s an opportunity to elevate workplace culture through food, blending local Indonesian flavors with global culinary trends.
Based in Bali’s vibrant environment, you’ll work in a modern kitchen equipped with state-of-the-art tools, surrounded by a team that values health, taste, and community. Whether it’s designing balanced menus, accommodating dietary needs, or ensuring food safety, your work will directly impact employee satisfaction and company morale.
If you’re a passionate chef with a knack for large-scale meal preparation and a commitment to quality and nutrition, we’d love to hear from you. Apply today and be part of a company that invests in its people—starting with the meals they share.
Responsibility
- Prepare and serve daily nutritious lunches for 50+ employees, adhering to high hygiene and quality standards.
- Design weekly rotating menus that balance taste, nutrition, and variety, incorporating local and international cuisines.
- Source and manage fresh, high-quality ingredients from trusted suppliers, ensuring cost-effectiveness.
- Accommodate dietary restrictions (vegetarian, vegan, gluten-free, allergies, etc.) with creative, inclusive meal options.
- Maintain kitchen cleanliness, organization, and compliance with food safety regulations (HACCP, local health codes).
- Monitor inventory levels, reduce food waste, and optimize budget usage without compromising quality.
- Collaborate with HR and management to gather feedback and continuously improve meal offerings.
- Train and supervise kitchen assistants (if applicable) to ensure consistent service and efficiency.
Qualifications
- 3+ years of experience as a chef, preferably in corporate, hotel, or large-scale catering environments.
- Formal culinary training or certification from a recognized institution (e.g., culinary school, apprenticeship).
- Deep knowledge of nutrition, food safety, and sanitation best practices.
- Proven ability to manage kitchen operations, including inventory, budgeting, and supplier relations.
- Strong time-management and multitasking skills to handle high-volume meal preparation.
- Creativity in menu planning with an emphasis on health, flavor, and presentation.
- Excellent communication skills in English; proficiency in Indonesian is a plus.
- Ability to work independently and collaboratively in a fast-paced, team-oriented setting.