job description
Join Milk & Madu, a premier hospitality brand in Bali, as our Executive Head Chef and lead our culinary vision with creativity, passion, and excellence. Located in the vibrant heart of Canggu, this role offers the perfect blend of professional growth, competitive compensation, and the freedom to innovate in a dynamic, fast-paced environment.
As the culinary leader of our team, you will shape the dining experience for our guests, curate seasonal menus, and uphold the highest standards of quality and presentation. Bali’s thriving food scene and our commitment to sustainability and local sourcing provide a unique opportunity to craft unforgettable dishes that reflect both global trends and authentic Indonesian flavors.
We offer a supportive work culture, opportunities for professional development, and a chance to work alongside a talented team in one of the world’s most sought-after destinations. If you are a visionary chef with a passion for hospitality and a drive to inspire, we invite you to be part of our journey in redefining culinary excellence in Bali.
Why Join Us?
- Competitive salary and performance-based bonuses
- Creative freedom to design and innovate menus
- Opportunities for career advancement in a growing brand
- Work in a stunning, well-equipped kitchen with top-tier ingredients
- Live and work in Bali, a global hub for hospitality and tourism
Responsibility
- Lead and mentor a team of culinary professionals, fostering a culture of excellence and collaboration.
- Develop and execute innovative, seasonal menus that align with our brand’s vision and guest expectations.
- Ensure consistent quality, presentation, and taste across all dishes, adhering to food safety and hygiene standards.
- Manage kitchen operations, including inventory, cost control, and vendor relationships to optimize efficiency and profitability.
- Collaborate with front-of-house teams to enhance the overall dining experience and guest satisfaction.
- Stay ahead of culinary trends and incorporate sustainable, locally sourced ingredients into menu planning.
- Train and develop kitchen staff, conducting regular performance reviews and providing constructive feedback.
- Oversee budgeting, forecasting, and financial planning for the kitchen department.
Qualifications
- Minimum 5 years of experience as a Head Chef or Executive Chef in a high-volume, upscale restaurant or hotel.
- Proven track record of menu development, cost control, and kitchen management.
- Strong leadership skills with the ability to inspire and motivate a diverse team.
- Expertise in international and Indonesian cuisine, with a passion for innovation and creativity.
- Familiarity with food safety regulations and HACCP standards.
- Excellent communication and interpersonal skills, with fluency in English (additional languages are a plus).
- Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail.
- Culinary degree or equivalent certification from a recognized institution is preferred.