job description
Join Buana Global Propertindo as an Executive Chef and lead our culinary team in delivering world-class dining experiences across our luxury properties in Bali’s most exclusive destinations, including Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
In this pivotal role, you will oversee all kitchen operations, from menu development to food preparation, ensuring every dish meets the highest standards of taste, presentation, and hygiene. Your creativity and leadership will shape unforgettable guest experiences, aligning with our commitment to excellence in hospitality.
As part of a dynamic team, you’ll collaborate with hotel management to maintain cost efficiency, innovate seasonal menus, and uphold strict food safety protocols. This is a unique opportunity for a passionate culinary professional to thrive in Bali’s vibrant tourism industry while contributing to a brand synonymous with luxury and quality.
Responsibility
- Develop and refine menus that reflect local flavors and international standards, ensuring variety and guest satisfaction.
- Supervise and mentor kitchen staff, fostering a culture of teamwork, discipline, and continuous improvement.
- Monitor food inventory, place orders with suppliers, and manage kitchen budgets to optimize costs without compromising quality.
- Enforce strict hygiene and food safety standards in compliance with local and international regulations.
- Coordinate with the F&B team to plan special events, banquets, and themed dining experiences.
- Conduct regular quality checks on ingredients and prepared dishes to maintain consistency.
- Stay updated on culinary trends and incorporate innovative techniques into the kitchen’s operations.
- Handle guest feedback professionally and implement corrective actions as needed.
Qualifications
- Proven experience (5+ years) as a Head Chef, Executive Chef, or Sous Chef in a high-end hotel, resort, or fine-dining restaurant.
- Culinary degree or equivalent certification from a recognized institution.
- Strong knowledge of Indonesian and international cuisines, with a passion for fusion and creativity.
- Exceptional leadership and communication skills to manage a diverse team effectively.
- Familiarity with HACCP, food safety certifications, and inventory management systems.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Fluency in English; proficiency in Indonesian (Bahasa) is a plus.
- Flexibility to work evenings, weekends, and holidays as required by the hospitality industry.