job description
Join LSE Attrus as our Executive Chef / Head Chef (Western Cuisine) and lead the culinary vision for our fast-growing, multi-brand café group in the vibrant heart of Bali. This is a rare opportunity to shape the future of hospitality by delivering world-class Western cuisine while fostering innovation, team excellence, and operational brilliance.
As the culinary leader, you will oversee menu development, kitchen operations, and staff training across our premium brands, ensuring consistency, quality, and a memorable dining experience for every guest. Your expertise will drive our reputation as a destination for exceptional Western cuisine, blending creativity with efficiency in a dynamic, high-energy environment.
If you are a passionate, results-driven chef with a proven track record in high-volume kitchens and a desire to make your mark in Bali’s thriving food scene, we want to hear from you. Elevate your career with a company that values leadership, creativity, and the art of hospitality.
Responsibility
- Develop and refine Western cuisine menus that align with brand identity, seasonal trends, and guest preferences.
- Lead, mentor, and train a diverse culinary team to maintain high standards of food quality, presentation, and hygiene.
- Oversee daily kitchen operations, including inventory management, cost control, and supplier negotiations to optimize profitability.
- Ensure compliance with food safety regulations, HACCP standards, and internal SOPs across all locations.
- Collaborate with F&B and management teams to create promotional campaigns, special events, and themed dining experiences.
- Monitor industry trends and introduce innovative techniques, ingredients, and plating styles to stay ahead of the competition.
- Maintain a positive, high-performance kitchen culture with a focus on teamwork, discipline, and continuous improvement.
- Conduct regular quality audits, taste tests, and customer feedback reviews to ensure consistency and guest satisfaction.
Qualifications
- Minimum 8+ years of experience in a Head Chef or Executive Chef role, with a focus on Western cuisine in high-end restaurants, hotels, or multi-outlet operations.
- Proven ability to manage large teams, budgets, and P&L in a fast-paced, multi-brand environment.
- Culinary degree or equivalent certification from a recognized institution; additional certifications in food safety (e.g., HACCP) are a plus.
- Strong knowledge of international culinary techniques, ingredient sourcing, and cost-effective menu engineering.
- Exceptional leadership, communication, and problem-solving skills with a hands-on approach to operations.
- Experience working in Southeast Asia or tropical climates is advantageous.
- Fluency in English (written and spoken); knowledge of Indonesian or other languages is a bonus.
- Passion for sustainability, local sourcing, and innovative dining concepts.