job description
Join Accor, a global leader in hospitality, as our Executive Chef in the breathtaking island of Bali. This is a golden opportunity to lead culinary excellence in one of our premium properties, where innovation meets tradition in a vibrant, tropical setting. Reporting directly to the General Manager, you will shape the gastronomic identity of our establishment, ensuring every dish reflects our commitment to quality, creativity, and sustainability.
In this role, you will oversee all culinary operations, from menu development to kitchen management, while fostering a culture of collaboration and excellence among your team. Bali’s rich culinary heritage and diverse international influences provide a unique canvas for you to craft unforgettable dining experiences that delight guests from around the world. Whether it’s refining our signature dishes, introducing cutting-edge techniques, or sourcing the finest local ingredients, your expertise will elevate our restaurant to new heights.
As part of the Accor family, you’ll enjoy a dynamic work environment, professional growth opportunities, and the chance to work alongside industry-leading professionals. If you’re a visionary chef with a passion for hospitality and a drive to inspire, we invite you to bring your talent to Bali and help us redefine luxury dining in paradise.
Responsibility
- Lead and oversee all culinary operations, including menu planning, food preparation, and presentation, ensuring consistency and excellence in every dish.
- Develop and innovate menus that reflect Bali’s local flavors while incorporating international culinary trends, balancing creativity with guest preferences.
- Manage kitchen staff, including hiring, training, and performance evaluations, to foster a high-performing, collaborative team environment.
- Ensure compliance with food safety, hygiene, and sanitation standards, maintaining the highest levels of quality and guest satisfaction.
- Collaborate with the General Manager and other department heads to align culinary strategies with overall business goals, including cost control and revenue optimization.
- Source and build relationships with local suppliers to secure high-quality, sustainable ingredients that support our farm-to-table initiatives.
- Monitor food costs, inventory, and waste management to maximize profitability without compromising on quality or guest experience.
- Stay ahead of industry trends by attending culinary workshops, networking with peers, and continuously refining your craft to keep our offerings fresh and exciting.
Qualifications
- Minimum of 8-10 years of culinary experience, with at least 3-5 years in an Executive Chef or Head Chef role within a luxury hotel or high-end restaurant.
- Proven track record of menu development, kitchen management, and team leadership in a fast-paced, international hospitality environment.
- Strong knowledge of Balinese, Indonesian, and international cuisines, with a passion for innovation and sustainability in food preparation.
- Certification in culinary arts (e.g., from a recognized culinary school) or equivalent professional experience.
- Excellent communication and interpersonal skills, with the ability to inspire and motivate a diverse team of culinary professionals.
- Fluency in English; additional languages (e.g., Indonesian, French) are a plus.
- Experience with budgeting, cost control, and inventory management to ensure operational efficiency and profitability.
- Commitment to upholding the highest standards of food safety, hygiene, and sanitation, with knowledge of HACCP and other relevant regulations.