job description
Join The Vikings Group, a premier name in luxury hospitality, as our Executive Chef in the breathtaking island paradise of Bali. This is a golden opportunity to lead a world-class culinary team in one of Southeast Asia’s most vibrant and culturally rich destinations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung. If you’re a visionary chef with a passion for innovation, operational excellence, and creating unforgettable dining experiences, we want you to shape the future of our culinary operations.
As the Executive Chef, you will be the driving force behind our kitchen’s success, ensuring every dish reflects our commitment to quality, consistency, and creativity. You’ll oversee all aspects of kitchen operations, from menu development and cost control to staff training and compliance with food safety standards. Bali’s dynamic food scene offers endless inspiration, and we’re looking for a leader who can blend international culinary trends with local flavors to delight our discerning guests.
This role is perfect for a seasoned professional who thrives in a fast-paced, high-pressure environment and is eager to make their mark in one of the world’s most sought-after hospitality markets. You’ll collaborate with our management team to align culinary strategies with business goals, mentor emerging talent, and uphold the highest standards of service. If you’re ready to take your career to the next level while living in a tropical paradise, The Vikings Group is the place for you.
Why Bali? Beyond the professional growth, you’ll enjoy a balanced lifestyle in a destination known for its stunning beaches, lush landscapes, and vibrant culture. Whether you’re exploring Ubud’s rice terraces, surfing in Canggu, or savoring Jimbaran’s seafood, Bali offers an unparalleled quality of life.
Responsibility
- Kitchen Leadership: Oversee daily kitchen operations, ensuring seamless execution of service while maintaining the highest standards of food quality, presentation, and consistency.
- Menu Development: Design and refine innovative menus that reflect global culinary trends, local ingredients, and guest preferences, balancing creativity with profitability.
- Team Management: Recruit, train, and mentor kitchen staff, fostering a culture of excellence, collaboration, and continuous improvement.
- Cost Control: Monitor food and labor costs, implement waste-reduction strategies, and optimize inventory management to maximize efficiency and profitability.
- Food Safety & Compliance: Ensure strict adherence to hygiene, sanitation, and safety regulations, including HACCP standards, to guarantee a safe dining experience for guests.
- Vendor & Supplier Relations: Build and maintain strong relationships with local suppliers, negotiating contracts and sourcing high-quality ingredients at competitive prices.
- Guest Experience: Collaborate with front-of-house teams to gather guest feedback, address concerns, and elevate the overall dining experience through culinary innovation.
- Operational Efficiency: Streamline kitchen workflows, implement best practices, and leverage technology to enhance productivity and service speed.
Qualifications
- Experience: Minimum 5+ years in a senior culinary role, with at least 2 years as an Executive Chef or Head Chef in a high-volume, luxury hospitality environment (hotels, resorts, or fine-dining restaurants).
- Culinary Expertise: Proven track record in menu development, with a strong grasp of international cuisines, fusion techniques, and modern plating styles.
- Leadership Skills: Exceptional ability to lead, motivate, and develop kitchen teams, with a focus on mentorship and performance management.
- Business Acumen: Solid understanding of P&L management, budgeting, cost control, and revenue optimization in a culinary setting.
- Food Safety Certification: Valid HACCP, ServSafe, or equivalent certification; knowledge of local and international food safety regulations.
- Creativity & Innovation: Passion for culinary trends, sustainability, and farm-to-table concepts, with the ability to adapt to diverse guest preferences.
- Communication: Fluent in English (written and verbal); proficiency in Bahasa Indonesia or other languages is a plus.
- Adaptability: Ability to thrive in a fast-paced, multicultural environment, with a flexible approach to problem-solving and decision-making.