job description
Join WINGS Group as an Executive Chef and lead culinary excellence in Bali’s most prestigious hospitality destinations. This is a rare opportunity to shape gourmet experiences across our luxury properties in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung, where innovation meets tradition.
As the visionary behind our kitchens, you will drive menu development, ensure consistent food quality, and optimize operational efficiency while mentoring a talented team. Your expertise will elevate our dining offerings, blending local flavors with international standards to create unforgettable guest experiences.
WINGS Group is committed to fostering a culture of creativity, sustainability, and excellence. If you’re a passionate culinary leader with a track record of success in high-end hospitality, we invite you to bring your vision to Bali’s thriving food scene.
Responsibility
- Develop and refine seasonal menus that align with brand identity, local ingredients, and global culinary trends.
- Oversee daily kitchen operations, ensuring compliance with food safety, hygiene, and HACCP standards.
- Lead, train, and mentor a multicultural culinary team, fostering a culture of collaboration and continuous improvement.
- Manage food cost control, inventory, and supplier relationships to optimize profitability without compromising quality.
- Collaborate with F&B and hotel management to align culinary strategies with business goals and guest expectations.
- Innovate sustainable practices, including waste reduction and locally sourced ingredient initiatives.
- Conduct regular quality audits and implement corrective actions to maintain five-star standards.
- Represent the brand at culinary events, promotions, and media engagements to enhance its reputation.
Qualifications
- 10+ years of experience in high-end hotels, resorts, or fine-dining restaurants, with at least 3 years as an Executive Chef.
- Proven expertise in menu engineering, cost management, and kitchen P&L.
- Strong leadership skills with the ability to inspire and manage diverse teams in a fast-paced environment.
- Deep knowledge of Indonesian and international cuisines, with a focus on modern techniques and presentation.
- Certification in food safety (HACCP, ServSafe) and familiarity with Indonesian health regulations.
- Excellent communication and interpersonal skills in English; proficiency in Indonesian is a plus.
- Creative mindset with a passion for sustainability and local sourcing.
- Flexibility to work evenings, weekends, and holidays as required by the hospitality industry.