job description
Join Accor, a global leader in hospitality, as a Culinary Coordinator in the heart of Bali’s most prestigious destinations. This pivotal role supports the Executive Chef in ensuring seamless culinary operations across our luxury properties in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
As a Culinary Coordinator, you will be the backbone of our kitchen’s administrative excellence, blending organizational prowess with a passion for gastronomy. Your contributions will directly enhance guest experiences by maintaining meticulous inventory control, coordinating staff schedules, and ensuring compliance with Accor’s world-class standards.
Bali’s vibrant culinary scene and Accor’s commitment to innovation provide a dynamic environment where your skills will thrive. Whether you’re optimizing procurement processes or collaborating with chefs on menu development, your role is integral to delivering unforgettable dining experiences.
If you’re a detail-oriented professional with a flair for hospitality and a desire to grow in a global brand, this is your opportunity to shine in one of the world’s most sought-after tourist destinations.
Responsibility
- Assist the Executive Chef in daily kitchen administration, including inventory management, supplier coordination, and cost control.
- Oversee and maintain accurate records of food and beverage stock levels, ensuring timely reordering to avoid shortages.
- Coordinate staff schedules, payroll processing, and training programs to optimize team performance.
- Liaise with procurement teams to source high-quality ingredients while adhering to budget constraints and sustainability practices.
- Ensure compliance with health, safety, and hygiene standards in alignment with Accor’s policies and local regulations.
- Support menu development by compiling data on ingredient costs, seasonal availability, and guest preferences.
- Prepare reports and presentations for management, highlighting key metrics such as food cost percentages and waste reduction.
- Foster a collaborative work environment by acting as a bridge between culinary, F&B, and front-of-house teams.
Qualifications
- Minimum 2 years of experience in culinary administration, kitchen management, or a related role within the hospitality industry.
- Proven ability to manage inventory systems, budget tracking, and supplier negotiations.
- Strong organizational and multitasking skills, with a keen eye for detail.
- Proficiency in Microsoft Office (Excel, Word) and familiarity with hospitality management software (e.g., Opera, Micros).
- Excellent communication and interpersonal skills to collaborate with diverse teams and stakeholders.
- Knowledge of food safety standards (HACCP) and local health regulations is a plus.
- Fluency in English; proficiency in Indonesian (Bahasa) is advantageous.
- Passion for culinary arts and a commitment to delivering exceptional guest experiences.