job description
Join Golf Graha Famili, a leading name in Indonesia’s luxury hospitality sector, as we seek a visionary Executive Chef to elevate our Food & Beverage operations across Bali’s most exclusive destinations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
In this pivotal role, you will oversee all culinary aspects of our high-end venues, ensuring exceptional quality, innovative menus, and seamless service that align with our brand’s reputation for excellence. Your leadership will drive cost efficiency, team development, and revenue growth while maintaining the highest standards of food safety and guest satisfaction.
Bali’s thriving tourism and expat communities demand a dynamic culinary leader who can blend local flavors with international trends. If you’re passionate about creating unforgettable dining experiences and leading a talented team in a fast-paced, rewarding environment, this is your opportunity to shine.
Responsibility
- Develop and execute seasonal menus that reflect creativity, sustainability, and alignment with brand identity.
- Oversee daily kitchen operations, including food preparation, plating, and presentation to ensure consistency and excellence.
- Manage inventory, procurement, and vendor relationships to optimize costs without compromising quality.
- Lead, mentor, and train a multicultural culinary team, fostering a culture of collaboration and continuous improvement.
- Ensure strict adherence to food safety, hygiene, and HACCP standards in compliance with local and international regulations.
- Collaborate with F&B and front-of-house teams to enhance guest experiences and exceed service expectations.
- Monitor financial performance, including food cost percentages, and implement strategies to meet or exceed sales targets.
- Stay ahead of culinary trends and innovate with new concepts to keep offerings fresh and competitive.
Qualifications
- Proven experience (5+ years) as an Executive Chef or Head Chef in luxury hotels, resorts, or fine-dining restaurants.
- Strong background in Indonesian and international cuisines, with a passion for fusion and local ingredients.
- Exceptional leadership and team management skills, with the ability to inspire and develop talent.
- In-depth knowledge of food cost control, budgeting, and P&L management.
- Fluency in English (written and verbal); proficiency in Bahasa Indonesia is a plus.
- Certification in food safety and hygiene (e.g., HACCP, ServSafe).
- Creative mindset with a keen eye for detail and a commitment to culinary excellence.
- Ability to thrive in a high-pressure, fast-paced environment with a guest-first approach.