job description
Join PT Djaja Listrik Jakarta as an Executive Chef or Chef de Partie and lead our culinary team in the heart of Bali’s most vibrant hospitality destinations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung.
This is a unique opportunity to shape innovative menus, mentor a passionate team, and elevate the dining experience in a dynamic, fast-paced environment. Whether you’re a seasoned Executive Chef ready to take the helm or a skilled Chef de Partie looking to grow, this role offers competitive compensation, career development, and the chance to work in Bali’s thriving tourism and hospitality industry.
If you thrive in a creative kitchen, love crafting unforgettable dishes, and want to be part of a team that values excellence, we want to hear from you!
Responsibility
- Lead and supervise kitchen staff, ensuring high standards of food preparation, presentation, and hygiene.
- Develop and refine innovative menus that align with seasonal ingredients and guest preferences.
- Oversee inventory management, including ordering supplies, controlling costs, and minimizing waste.
- Train, mentor, and motivate the culinary team to maintain consistency and excellence in every dish.
- Ensure compliance with food safety, sanitation, and HACCP standards.
- Collaborate with the F&B management team to plan special events, promotions, and themed dining experiences.
- Monitor kitchen operations to maintain efficiency, speed, and quality during peak service hours.
- Stay updated on culinary trends and incorporate modern techniques into the menu.
Qualifications
- Proven experience as an Executive Chef, Sous Chef, or Chef de Partie in a high-volume restaurant, hotel, or resort.
- Strong knowledge of international cuisines, with a focus on Indonesian and Western dishes.
- Excellent leadership and team management skills with the ability to inspire and develop staff.
- Creative mindset with a passion for menu development and culinary innovation.
- Familiarity with food cost control, budgeting, and inventory management systems.
- Certification in food safety and hygiene (e.g., HACCP) is a plus.
- Ability to work under pressure in a fast-paced environment with flexible hours, including weekends and holidays.
- Fluent in English; proficiency in Indonesian is an advantage.