job description
Join Hizon's Restaurant And Catering Services Inc. as an Executive Chef in the vibrant culinary hub of Bali, where innovation meets tradition. This is your opportunity to lead a world-class kitchen team, crafting unforgettable dining experiences for discerning clients and high-profile events.
As the culinary visionary, you will oversee menu development, ensure operational excellence, and maintain the highest standards of food quality, presentation, and hygiene. Your leadership will inspire creativity, efficiency, and a passion for gastronomy, elevating our brand as a premier destination for exceptional catering and fine dining.
Baliâs thriving hospitality scene offers a unique blend of local flavors and international influencesâperfect for a chef who thrives in dynamic, fast-paced environments. If youâre a seasoned professional with a flair for culinary artistry and team leadership, we invite you to bring your expertise to our award-winning kitchen.
Responsibility
- Develop and refine innovative menus that align with client expectations, seasonal ingredients, and culinary trends in Baliâs luxury market.
- Lead, mentor, and train a diverse kitchen team, fostering a culture of excellence, collaboration, and continuous improvement.
- Oversee daily kitchen operations, including food preparation, plating, and service, ensuring consistency and adherence to health and safety standards.
- Manage inventory, supplier relationships, and cost control to optimize budget efficiency without compromising quality.
- Collaborate with event planners and clients to design customized menus for weddings, corporate events, and private functions.
- Monitor food quality, presentation, and taste, implementing feedback to enhance guest satisfaction.
- Stay abreast of global culinary trends and local Indonesian flavors to create unique, market-leading dishes.
- Ensure compliance with all food safety regulations, HACCP standards, and workplace hygiene protocols.
Qualifications
- Minimum 8+ years of progressive culinary experience, with at least 3 years in an Executive Chef or Head Chef role in a high-volume restaurant, hotel, or catering service.
- Proven expertise in international and Indonesian cuisine, with a portfolio of creative, high-end menus.
- Strong leadership and team management skills, with the ability to inspire and develop talent in a multicultural environment.
- Exceptional organizational and time-management abilities to handle multiple events and deadlines simultaneously.
- In-depth knowledge of food safety, sanitation, and HACCP principles, with relevant certifications preferred.
- Fluency in English (written and verbal); proficiency in Bahasa Indonesia is a plus.
- Degree or diploma in Culinary Arts, Hospitality Management, or a related field from a recognized institution.
- Passion for sustainability and locally sourced ingredients, with experience in farm-to-table concepts.