job description
Join CHEFLAM'S GROUP as our Executive Head Chef / Culinary Operations Director, a pivotal leadership role blending traditional claypot mastery with modern culinary innovation. Based in the vibrant heart of Bali (Canggu, Ubud, Denpasar, or surrounding areas), you will oversee high-end kitchen operations, elevate our signature claypot dishes, and drive culinary excellence across our premium dining establishments.
This is a rare opportunity for a visionary chef to shape the future of Asian fusion cuisine in one of the world’s most dynamic food scenes. With a competitive salary package up to $6,500/month, we seek a leader who combines artistic flair with operational precision to deliver unforgettable dining experiences.
As part of our expansion in Bali, you’ll collaborate with a diverse team, source the finest local ingredients, and maintain the authenticity of our claypot specialties while innovating new menu concepts. Your expertise will ensure consistency, efficiency, and a culture of culinary passion across all locations.
Responsibility
- Lead and mentor a team of chefs and kitchen staff, fostering a culture of creativity, discipline, and excellence.
- Oversee daily kitchen operations, including menu development, food preparation, and plating standards for claypot and other signature dishes.
- Ensure compliance with food safety, hygiene, and HACCP standards across all locations.
- Develop and refine recipes, with a focus on authentic claypot techniques and modern Asian fusion cuisine.
- Manage inventory, supplier relationships, and cost control to optimize profitability without compromising quality.
- Collaborate with front-of-house teams to enhance guest experiences and align culinary offerings with service standards.
- Drive innovation by introducing seasonal menus, special events, and chef’s tables to attract discerning diners.
- Represent CHEFLAM'S GROUP at industry events, culinary competitions, and media engagements to elevate our brand.
Qualifications
- Minimum 10+ years of experience in high-end restaurants or luxury hotels, with at least 5 years in a leadership role (Executive Chef, Head Chef, or Culinary Director).
- Proven expertise in claypot cooking and traditional Asian cuisines, with a portfolio of innovative dishes.
- Strong knowledge of Indonesian/Balinese ingredients and ability to integrate them into modern menus.
- Exceptional leadership and team management skills, with a track record of training and developing talent.
- Fluency in English (additional Mandarin or Indonesian language skills are a plus).
- Degree or certification from a culinary institute (e.g., Le Cordon Bleu, CIA) or equivalent experience.
- Experience in multi-outlet management and scaling culinary operations in a fast-paced environment.
- Passion for sustainability, farm-to-table practices, and ethical sourcing.