job description
Join Altius Hospital, a premier healthcare institution in Indonesia, as our Executive Chef de Cuisine in the vibrant and culturally rich location of Bali. This is a unique opportunity to lead our culinary team in delivering exceptional dining experiences for patients, staff, and guests while upholding the highest standards of nutrition, hygiene, and innovation.
As the Chef de Cuisine, you will play a pivotal role in shaping the culinary direction of our hospital’s food services, ensuring that every meal is not only delicious but also tailored to meet the dietary and nutritional needs of our diverse clientele. You will oversee kitchen operations, manage a team of culinary professionals, and collaborate with healthcare providers to create menus that promote wellness and satisfaction.
Bali’s thriving hospitality scene and growing demand for high-quality healthcare services make this an exciting time to join our team. You will have the opportunity to work in a dynamic environment where creativity, leadership, and a passion for food are celebrated. If you are a seasoned culinary professional with a flair for innovation and a commitment to excellence, we invite you to apply and become a key player in our mission to deliver outstanding care through exceptional cuisine.
This contract-based role offers competitive compensation, professional growth opportunities, and the chance to make a meaningful impact in a world-class healthcare setting. Apply now and take the next step in your culinary career with Altius Hospital in Bali!
Responsibility
- Lead and manage all kitchen operations, ensuring efficient workflows, adherence to food safety standards, and consistent delivery of high-quality meals.
- Develop and implement innovative, nutritious, and culturally diverse menus tailored to the dietary needs of patients, staff, and guests.
- Oversee food preparation, presentation, and portion control to maintain excellence in culinary standards and customer satisfaction.
- Collaborate with healthcare professionals, including dietitians and nutritionists, to ensure meals align with medical and dietary requirements.
- Train, mentor, and supervise kitchen staff, fostering a positive and productive work environment.
- Manage inventory, control costs, and optimize resource utilization to ensure profitability and sustainability.
- Ensure compliance with all local and international food safety, hygiene, and sanitation regulations.
- Stay updated on culinary trends, emerging dietary preferences, and industry best practices to continuously improve our offerings.
Qualifications
- Minimum of 5 years of professional culinary experience, with at least 2 years in a leadership role such as Sous Chef or Chef de Cuisine.
- Proven experience in a hospital, healthcare, or large-scale institutional kitchen setting is highly desirable.
- Diploma or degree in Culinary Arts, Hospitality Management, or a related field from a recognized institution.
- Strong knowledge of nutrition, dietary restrictions, and therapeutic diets (e.g., diabetic, low-sodium, gluten-free).
- Exceptional leadership, communication, and team management skills.
- Proficiency in menu planning, cost control, and inventory management.
- Certification in Food Safety and Hygiene (e.g., HACCP, ServSafe) is a plus.
- Fluency in English; proficiency in Bahasa Indonesia is an advantage.
- Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail.