job description
Join Polperro as our Executive Chef and lead a world-class culinary team in the heart of Bali’s most vibrant hospitality scene. This is a rare opportunity to shape the gastronomic identity of a premium establishment while driving operational excellence, cost efficiency, and team development.
As the culinary visionary, you will oversee all kitchen operations, ensuring the highest standards of food quality, presentation, and innovation. Your expertise in food cost control, inventory management, and SOP implementation will be critical in achieving our KPIs while fostering a culture of creativity and collaboration. With Bali’s booming tourism industry as your backdrop, you’ll have the chance to leave a lasting impact on both guests and your team.
We offer a competitive salary package, a dynamic work environment, and the opportunity to grow with a brand committed to excellence in hospitality.
Responsibility
- Lead and mentor a high-performing culinary team, fostering professional growth and a positive work culture.
- Develop and refine menus that align with brand standards, seasonal ingredients, and guest expectations.
- Oversee daily kitchen operations, ensuring compliance with food safety, hygiene, and HACCP standards.
- Manage food cost control, inventory levels, and supplier negotiations to optimize profitability.
- Implement and enforce Standard Operating Procedures (SOPs) for consistency in food preparation and service.
- Collaborate with the F&B and management teams to align culinary offerings with business goals and customer feedback.
- Monitor and achieve KPIs related to food quality, cost efficiency, waste reduction, and guest satisfaction.
- Stay ahead of industry trends and introduce innovative culinary techniques and presentations.
Qualifications
- Minimum 5 years of experience as an Executive Chef or Head Chef in a high-volume, luxury hotel, resort, or fine-dining restaurant.
- Proven track record in menu development, cost control, and team leadership within the hospitality industry.
- Strong knowledge of international cuisines, food safety regulations, and HACCP standards.
- Exceptional organizational, communication, and problem-solving skills.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Proficiency in inventory management software and Microsoft Office/Google Workspace.
- Fluency in English; additional languages (e.g., Indonesian, Mandarin) are a plus.
- Creative mindset with a passion for culinary innovation and guest satisfaction.