job description
Join The Peninsula Manila as our next Executive Chef and lead culinary excellence in one of the world’s most prestigious luxury hotel brands. This is a rare opportunity to oversee all kitchen operations in a dynamic, high-volume environment while maintaining the unparalleled standards of The Peninsula’s global reputation.
Based in the vibrant culinary hub of Bali, you will drive innovation, profitability, and operational efficiency across multiple food and beverage outlets. Your leadership will shape exceptional dining experiences, from fine dining to banquets, ensuring every dish reflects creativity, quality, and consistency. With access to premium local ingredients and a diverse team, you’ll elevate our culinary offerings to new heights while fostering a culture of excellence and collaboration.
If you are a visionary culinary leader with a passion for hospitality and a track record of success in luxury settings, we invite you to apply and become part of a legacy of world-class service.
Responsibility
- Oversee all kitchen operations, including menu development, food preparation, and plating standards to ensure consistency and excellence.
- Lead, mentor, and develop a diverse culinary team, fostering a culture of creativity, accountability, and continuous improvement.
- Manage food cost control, inventory, and supplier relationships to optimize profitability without compromising quality.
- Collaborate with the F&B and Banquet teams to design and execute memorable dining experiences for guests, events, and special occasions.
- Ensure strict adherence to hygiene, safety, and sanitation standards in compliance with local regulations and Peninsula’s global policies.
- Drive innovation by incorporating local flavors, seasonal ingredients, and global culinary trends into menus.
- Monitor industry trends and competitor offerings to maintain a competitive edge in the luxury hospitality market.
- Represent the hotel in culinary events, promotions, and media engagements to enhance brand visibility.
Qualifications
- Minimum 10 years of progressive culinary experience, with at least 5 years in a leadership role (Executive Chef, Chef de Cuisine, or similar) in a luxury hotel, resort, or fine-dining restaurant.
- Proven expertise in multi-outlet kitchen management, including banquets, room service, and specialty restaurants.
- Strong knowledge of international cuisines, with a passion for Asian and fusion culinary techniques.
- Exceptional leadership, communication, and interpersonal skills to inspire and manage a multicultural team.
- Degree or diploma in Culinary Arts, Hospitality Management, or a related field from a recognized institution.
- Fluency in English (written and spoken); knowledge of Bahasa Indonesia is a plus.
- HACCP, food safety, and hygiene certifications are highly preferred.
- Ability to work flexible hours, including evenings, weekends, and holidays, in a fast-paced environment.