job description
Join Sambal Bakar Indonesia, a rapidly expanding restaurant chain, as our Corporate Chef and R&D Manager in the heart of Bali. This is a unique opportunity to lead culinary innovation, shape our brand’s gastronomic identity, and drive menu development across our growing network of locations.
As the culinary visionary behind our success, you will blend traditional Indonesian flavors with modern techniques to create unforgettable dining experiences. Your expertise will ensure consistency, quality, and creativity in every dish, while your leadership will inspire our kitchen teams to excellence. Based in Badung, Bali, you’ll work in a dynamic environment where passion for food meets strategic business growth.
If you thrive in a fast-paced, collaborative setting and have a proven track record in menu engineering, product standardization, and culinary R&D, we want to hear from you. Elevate your career with a brand that values innovation, authenticity, and impact.
Responsibility
- Lead the research, development, and testing of new menu items, ensuring alignment with brand identity and market trends.
- Standardize recipes, portion controls, and cooking techniques to maintain consistency across all locations.
- Collaborate with procurement teams to source high-quality ingredients and optimize cost efficiency without compromising quality.
- Train and mentor kitchen staff on new recipes, techniques, and food safety protocols.
- Conduct regular taste tests and sensory evaluations to refine dishes before launch.
- Analyze customer feedback and sales data to adjust menus and improve performance.
- Develop seasonal and promotional menus to drive customer engagement and revenue growth.
- Ensure compliance with food safety, hygiene, and regulatory standards in all culinary operations.
Qualifications
- Minimum 5 years of experience as a Chef, preferably in a corporate or multi-unit restaurant environment.
- Proven expertise in menu development, recipe standardization, and culinary R&D.
- Strong knowledge of Indonesian cuisine with a creative approach to modern interpretations.
- Exceptional leadership and team management skills to guide kitchen staff across locations.
- Degree in Culinary Arts, Hospitality Management, or related field (preferred).
- Familiarity with food cost analysis, inventory management, and supplier negotiations.
- Excellent palate development and sensory evaluation skills.
- Fluency in English and Bahasa Indonesia; additional languages are a plus.