job description
Join SIMPLEFOOD PLT as an Executive Chef in the vibrant culinary scene of Bali, Indonesia! This is a rare opportunity to lead a dynamic kitchen team in one of Southeast Asia’s most sought-after destinations. Whether you’re crafting innovative dishes for luxury resorts, boutique hotels, or high-end restaurants, your expertise will shape unforgettable dining experiences for international guests.
Bali’s thriving hospitality industry demands creativity, leadership, and a passion for excellence. As our Executive Chef, you’ll oversee menu development, kitchen operations, and staff training while maintaining the highest standards of food quality and presentation. With a competitive salary package and the chance to work in paradise, this role is perfect for culinary professionals seeking growth, inspiration, and a balanced lifestyle in a tropical setting.
If you’re a visionary chef with a track record of success in fine dining or resort environments, we want to hear from you. Elevate your career in Bali—where world-class cuisine meets breathtaking landscapes.
Responsibility
- Develop and refine seasonal menus that align with the brand’s culinary vision and local/imported ingredient availability.
- Lead, mentor, and train a multicultural kitchen team to ensure consistency, efficiency, and high performance.
- Oversee daily kitchen operations, including food preparation, plating, and service execution for all outlets (e.g., restaurants, banquets, in-room dining).
- Maintain strict food safety, hygiene, and HACCP standards in compliance with local and international regulations.
- Manage inventory, cost control, and supplier relationships to optimize budget and minimize waste.
- Collaborate with F&B and hotel management to plan special events, themed dinners, and VIP guest experiences.
- Innovate with sustainable and locally sourced ingredients to create dishes that reflect Bali’s rich culinary heritage.
- Monitor guest feedback and trends to continuously improve menu offerings and service quality.
Qualifications
- 5+ years of experience as an Executive Chef, Head Chef, or Sous Chef in luxury hotels, resorts, or fine-dining restaurants.
- Proven ability to manage large-scale kitchens with 20+ staff and multiple service outlets.
- Strong knowledge of international cuisines, with a focus on Asian, Western, or fusion cooking.
- Excellent leadership, communication, and problem-solving skills in a fast-paced environment.
- Certification in food safety and hygiene (e.g., HACCP, ServSafe) is a plus.
- Fluency in English; proficiency in Bahasa Indonesia is advantageous.
- Creative mindset with a passion for menu innovation and culinary trends.
- Ability to work flexible hours, including evenings, weekends, and holidays.