job description
Join Mercure Bali, a premier luxury hotel brand under Accor, as our Executive Chef and lead our culinary team in delivering exceptional dining experiences in one of the worldās most sought-after destinations. Baliās vibrant culture, breathtaking landscapes, and thriving hospitality industry make it the perfect setting for culinary innovation and leadership.
As the Executive Chef, you will oversee all kitchen operations, from menu development and food quality to team management and cost control. This role is ideal for a passionate, creative, and results-driven culinary professional who thrives in a fast-paced, high-standard environment. You will collaborate with the hotelās leadership team to elevate our F&B offerings, ensuring every dish reflects Mercureās commitment to excellence and guest satisfaction.
At Mercure, we value innovation, sustainability, and teamwork. Youāll have the opportunity to work with locally sourced ingredients, design seasonal menus, and mentor a talented team of chefs. Whether youāre crafting a signature dish for a high-profile event or ensuring seamless daily operations, your leadership will shape the culinary identity of our property.
If youāre ready to take your career to the next level in a dynamic, tropical paradise, weād love to hear from you. Apply now and become part of a brand that celebrates culinary artistry and hospitality at its finest.
Responsibility
- Lead and manage all kitchen operations, including food preparation, presentation, and service standards.
- Develop and implement innovative, high-quality menus that align with Mercureās brand standards and guest expectations.
- Oversee food cost control, inventory management, and vendor negotiations to ensure profitability.
- Train, mentor, and evaluate kitchen staff to maintain a high-performance team and foster professional growth.
- Ensure compliance with food safety, hygiene, and sanitation regulations at all times.
- Collaborate with the F&B Director and other department heads to create cohesive guest experiences.
- Monitor industry trends and competitor offerings to keep Mercureās culinary program ahead of the curve.
- Handle guest feedback and resolve any culinary-related issues promptly and professionally.
Qualifications
- Minimum 5 years of experience as an Executive Chef or Head Chef in a 4- or 5-star hotel or luxury resort.
- Proven track record of menu development, cost control, and kitchen management.
- Strong leadership skills with the ability to motivate and inspire a diverse team.
- Expertise in international and Indonesian cuisine, with a focus on creativity and presentation.
- Certification in culinary arts or hospitality management (e.g., from a recognized culinary school).
- In-depth knowledge of food safety and hygiene standards (e.g., HACCP, ISO 22000).
- Excellent communication and interpersonal skills, with fluency in English (additional languages are a plus).
- Ability to work under pressure in a fast-paced environment while maintaining high standards.