job description
Join Sodexo Sinergi Indonesia, a global leader in quality of life services, as our next Executive Chef in the heart of Baliâs vibrant hospitality scene. This is a rare opportunity to lead culinary operations at premium resorts, luxury villas, or high-end hotels in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung. If youâre a visionary chef with a passion for innovation, sustainability, and exceptional guest experiences, we want you on our team.
As the Executive Chef, youâll oversee all kitchen operations, from menu development to staff training, ensuring every dish reflects our commitment to excellence. Baliâs thriving tourism industry demands creativity, adaptability, and a deep understanding of international and local cuisines. Whether youâre crafting farm-to-table experiences in Ubud or curating beachfront dining in Seminyak, this role offers the chance to shape culinary trends in one of the worldâs most sought-after destinations.
Sodexo Sinergi Indonesia values diversity, sustainability, and professional growth. Youâll collaborate with a dynamic team, work with fresh local ingredients, and have the freedom to experiment with flavors while maintaining cost efficiency. This contract position is ideal for a chef looking to make an impact in a fast-paced, rewarding environment.
Why join us?
- Competitive salary of IDR 12,000,000 â 15,000,000/month with performance bonuses.
- Opportunity to work in Baliâs most prestigious locations with international clientele.
- Professional development and networking in a global company.
- Access to premium ingredients and state-of-the-art kitchen facilities.
- Work-life balance in a tropical paradise with a thriving expat community.
If youâre ready to elevate your career and create unforgettable dining experiences, apply now and letâs cook up something extraordinary together!
Responsibility
- Lead and manage all kitchen operations, including menu planning, food preparation, and presentation, ensuring consistency and high standards.
- Develop innovative, seasonal menus that blend international trends with local Balinese flavors, catering to diverse guest preferences.
- Oversee kitchen staff, including hiring, training, scheduling, and performance evaluations to maintain a motivated and efficient team.
- Ensure compliance with food safety, hygiene, and sanitation regulations, as well as company policies and procedures.
- Manage kitchen budgets, control food costs, and optimize inventory to minimize waste and maximize profitability.
- Collaborate with front-of-house teams to ensure seamless service and guest satisfaction, addressing feedback promptly.
- Source high-quality, sustainable ingredients from local suppliers, fostering relationships with farmers and vendors.
- Stay updated on culinary trends, techniques, and industry best practices to keep menus fresh and competitive.
Qualifications
- Minimum of 5 years of experience as an Executive Chef or Head Chef in luxury hotels, resorts, or fine-dining establishments.
- Proven track record of menu development, cost control, and kitchen management in high-volume environments.
- Strong leadership skills with the ability to mentor and inspire a diverse culinary team.
- Expertise in international and Indonesian cuisines, with a focus on creativity and presentation.
- Familiarity with HACCP, ISO, or other food safety standards and a commitment to hygiene excellence.
- Experience working in Bali or Southeast Asia is a plus, with knowledge of local ingredients and cultural preferences.
- Excellent communication skills in English; proficiency in Bahasa Indonesia or other languages is advantageous.
- Degree or diploma in Culinary Arts, Hospitality Management, or related field (preferred but not mandatory).