job description
Join Borine Technology Indonesia as our next Executive Chef and lead a world-class culinary team in the heart of Baliās most vibrant hospitality destinationsāCanggu, Ubud, Denpasar, Jimbaran, Nusa Dua, or Kuta. This is a rare opportunity to shape exceptional dining experiences in a dynamic, luxury-focused environment where innovation meets tradition.
As the culinary visionary, you will oversee menu development, kitchen operations, and team leadership to deliver unforgettable gastronomic journeys for discerning guests. Your expertise will elevate our brand, blending local Indonesian flavors with international standards to create signature dishes that set us apart in Baliās competitive hospitality scene.
We offer a competitive salary, creative freedom, and the chance to work in some of Baliās most prestigious venues. If youāre a passionate, results-driven chef with a flair for leadership, weād love to hear from you.
Responsibility
- Develop and refine innovative menus that align with seasonal ingredients, local culture, and global culinary trends.
- Lead, mentor, and inspire a diverse kitchen team to maintain high standards of food quality, presentation, and hygiene.
- Oversee daily kitchen operations, including inventory management, cost control, and supplier negotiations.
- Ensure compliance with food safety, sanitation, and HACCP standards across all outlets.
- Collaborate with F&B and management teams to design promotional events, themed dinners, and special culinary experiences.
- Monitor and optimize kitchen workflows to enhance efficiency without compromising quality.
- Stay ahead of industry trends and incorporate sustainable, locally sourced ingredients where possible.
- Handle guest feedback and resolve culinary-related concerns with professionalism and creativity.
Qualifications
- Minimum 5+ years of experience as an Executive Chef, Head Chef, or Sous Chef in high-end hotels, resorts, or fine-dining restaurants.
- Proven track record in menu engineering, cost management, and team leadership in a fast-paced environment.
- Deep knowledge of Indonesian, Asian, and international cuisines with a passion for fusion and innovation.
- Strong food safety and HACCP certification (or equivalent) is mandatory.
- Exceptional organizational, communication, and problem-solving skills.
- Ability to work under pressure, adapt to changing demands, and lead by example.
- Fluency in English (written and spoken); proficiency in Indonesian is a plus.
- Degree or diploma in Culinary Arts, Hospitality Management, or related field preferred.