job description
Join the prestigious Hilton family as our Executive Chef de Cuisine for the pre-opening of our luxurious Conrad Bali All Day Dining restaurant. This is a rare opportunity to shape the culinary vision of a world-class hospitality brand in one of Southeast Asia’s most vibrant destinations. As a leader in our kitchen, you’ll oversee menu development, kitchen operations, and team management while delivering exceptional dining experiences that reflect Hilton’s commitment to excellence.
In this role, you’ll collaborate with cross-functional teams to create innovative, high-quality dishes that cater to diverse palates, from international travelers to local connoisseurs. Bali’s rich culinary heritage and premium local ingredients will inspire your creativity, allowing you to craft menus that blend global trends with authentic Indonesian flavors. This position is ideal for a dynamic, results-driven chef with a passion for pre-opening projects and a track record of success in luxury hospitality.
At Hilton, we believe in fostering a culture of inclusivity, growth, and work-life balance. You’ll enjoy competitive compensation, professional development opportunities, and the chance to work in a stunning tropical setting. If you’re ready to take your career to the next level and make your mark in Bali’s thriving hospitality scene, we’d love to hear from you.
Responsibility
- Lead the culinary team in the pre-opening phase, including menu planning, recipe development, and kitchen setup for the All Day Dining restaurant.
- Oversee daily kitchen operations, ensuring consistency in food quality, presentation, and service standards.
- Collaborate with the F&B Director and Executive Chef to align menus with Hilton’s brand standards and guest expectations.
- Manage food cost controls, inventory, and supplier relationships to optimize profitability without compromising quality.
- Train, mentor, and inspire kitchen staff to deliver exceptional service and maintain a positive, high-performance work environment.
- Ensure compliance with food safety, hygiene, and sanitation regulations in accordance with local and international standards.
- Stay ahead of culinary trends and incorporate innovative techniques and local ingredients into menu offerings.
- Handle guest feedback and resolve any culinary-related issues promptly and professionally.
Qualifications
- Minimum 5 years of experience as a Chef de Cuisine or equivalent role in a luxury hotel or high-volume restaurant, with at least 2 years in a pre-opening environment.
- Proven expertise in menu development, cost control, and kitchen management in an all-day dining setting.
- Strong leadership skills with the ability to motivate and develop a diverse culinary team.
- Culinary degree or diploma from a recognized institution (e.g., Le Cordon Bleu, CIA, or equivalent).
- In-depth knowledge of international cuisines, with a focus on Asian and Western fusion.
- Familiarity with food safety certifications (e.g., HACCP, ISO 22000) and local health regulations.
- Excellent communication and interpersonal skills, with fluency in English (additional languages are a plus).
- Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail.