job description
Join a prestigious hospitality brand in Bali as a Culinary Director and lead the culinary vision for world-class dining experiences. This strategic role combines operational excellence, financial acumen, and creative innovation to elevate food quality, optimize supply chains, and drive profitability across premium outlets.
Based in Bali’s most exclusive destinations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung—you’ll oversee a team of talented chefs, collaborate with global suppliers, and craft menus that reflect both local authenticity and international standards. Your leadership will shape unforgettable guest experiences while ensuring cost efficiency and sustainable practices.
Ideal for a seasoned culinary leader with a passion for hospitality, this role offers the chance to work in a dynamic, multicultural environment where creativity meets operational precision. If you thrive in high-pressure settings and have a track record of transforming culinary operations, we invite you to apply.
Responsibility
- Culinary Leadership: Develop and execute a cohesive culinary strategy aligned with brand standards and guest expectations.
- Menu Innovation: Design seasonal menus that balance creativity, cost-effectiveness, and local sourcing.
- Operational Oversight: Ensure consistent food quality, hygiene, and presentation across all outlets.
- Financial Management: Drive outlet profitability through budget control, waste reduction, and supplier negotiations.
- Supply Chain Optimization: Streamline procurement processes to maintain high-quality ingredients at competitive prices.
- Team Development: Mentor, train, and inspire a diverse team of chefs and kitchen staff to deliver excellence.
- Guest Experience: Monitor feedback and implement improvements to enhance dining satisfaction.
- Compliance & Safety: Uphold all food safety, HACCP, and regulatory standards.
Qualifications
- Proven Experience: Minimum 10 years in culinary leadership roles, preferably in luxury hotels or resorts.
- Hospitality Background: Deep understanding of high-end F&B operations, including fine dining and banquets.
- Financial Acumen: Strong grasp of P&L management, cost control, and inventory systems.
- Creativity & Trends: Ability to innovate menus while staying ahead of global culinary trends.
- Leadership Skills: Exceptional team management, conflict resolution, and cross-departmental collaboration.
- Supply Chain Expertise: Experience in vendor negotiations, sustainable sourcing, and logistics.
- Language Proficiency: Fluent in English; Indonesian language skills are a plus.
- Education: Culinary degree or equivalent certification from a recognized institution.