job description
Join LSE Attrus as an Executive Chef / Head Chef (Western Cuisine) and lead the culinary vision for our rapidly expanding café group in Bali. This is a rare opportunity to shape the future of hospitality in one of the world’s most vibrant food destinations, where innovation meets tradition.
As the culinary leader, you will oversee multi-outlet operations, ensuring consistency in quality, creativity in menu development, and excellence in guest experiences. Your expertise in Western cuisine will drive our brand’s reputation, while your leadership will inspire a passionate team of chefs and kitchen staff. With a focus on seasonal ingredients, modern techniques, and sustainable practices, you’ll elevate our dining concepts to new heights.
Based in the heart of Bali—whether in the cultural hub of Ubud, the trendy beaches of Canggu, or the luxury resorts of Nusa Dua—you’ll work in a dynamic environment that values creativity, collaboration, and culinary mastery. If you’re a visionary chef with a passion for leadership and a track record of success, we want to hear from you.
Responsibility
- Develop and execute innovative Western cuisine menus that align with brand identity and local market trends.
- Lead and mentor a team of chefs, sous chefs, and kitchen staff across multiple outlets, fostering a culture of excellence and continuous improvement.
- Ensure consistent food quality, presentation, and portion control across all locations.
- Oversee kitchen operations, including inventory management, cost control, and supplier negotiations to optimize profitability.
- Collaborate with the F&B and management teams to create seasonal promotions, special events, and themed dining experiences.
- Implement and maintain strict hygiene, safety, and HACCP standards in compliance with local and international regulations.
- Source high-quality, sustainable ingredients, building relationships with local farmers and purveyors.
- Stay ahead of culinary trends, incorporating modern techniques and global influences into the menu.
Qualifications
- Minimum 8+ years of experience in a high-volume kitchen, with at least 3 years in a leadership role as Executive Chef or Head Chef.
- Proven expertise in Western cuisine, with a strong portfolio of creative and commercially successful menus.
- Exceptional leadership and team management skills, with the ability to train, motivate, and develop talent.
- In-depth knowledge of food safety, sanitation, and kitchen operations management.
- Strong financial acumen, including budgeting, cost control, and P&L responsibility.
- Excellent communication and interpersonal skills, with fluency in English (additional languages a plus).
- Passion for sustainability, seasonal cooking, and locally sourced ingredients.
- Ability to thrive in a fast-paced, multi-outlet environment with a hands-on approach.