job description
Join Tastelab Inc. as our Executive Head Chef and lead the culinary vision of our brand-new Japanese teppanyaki restaurant in Bali. This is a rare opportunity to shape an exceptional dining experience, blending authentic flavors with world-class hospitality. As the kitchen leader, you will oversee all culinary operations, from menu development to team training, ensuring every dish reflects precision, creativity, and the highest standards of quality.
Baliâs vibrant food scene demands innovation and excellenceâyour expertise in Japanese cuisine, particularly teppanyaki, will drive our restaurantâs success. Youâll collaborate with front-of-house teams to deliver seamless service, manage inventory efficiently, and maintain a culture of culinary passion. If you thrive in fast-paced environments and have a proven track record in high-end kitchens, we want you to bring your leadership to our table.
At Tastelab Inc., we value creativity, teamwork, and a relentless pursuit of perfection. Be part of a dynamic team thatâs redefining Japanese dining in one of the worldâs most sought-after destinations.
Responsibility
- Develop and refine authentic Japanese teppanyaki menus, ensuring alignment with brand standards and local tastes.
- Lead, mentor, and train a multicultural kitchen team, fostering a culture of excellence and collaboration.
- Oversee daily kitchen operations, including food preparation, plating, and quality control, to maintain consistency.
- Manage inventory, supplier relationships, and cost control to optimize profitability without compromising quality.
- Ensure compliance with food safety, hygiene, and HACCP standards in accordance with local regulations.
- Collaborate with the restaurant management team to align kitchen operations with service goals and customer expectations.
- Innovate with seasonal specials and promotional dishes to attract and retain a discerning clientele.
- Monitor industry trends and adapt menus to stay competitive in Baliâs dynamic culinary landscape.
Qualifications
- 5+ years of experience as a Head Chef or Executive Chef, with at least 2 years specializing in Japanese cuisine (teppanyaki preferred).
- Proven ability to manage high-volume kitchens in fine-dining or upscale casual settings.
- Deep knowledge of Japanese ingredients, techniques, and presentation, with a passion for authenticity.
- Strong leadership and communication skills to inspire and direct a diverse team.
- Experience with menu costing, budgeting, and inventory management.
- Certification in food safety and sanitation (e.g., HACCP) is a plus.
- Fluency in English; knowledge of Bahasa Indonesia or Japanese is advantageous.
- Creative, detail-oriented, and able to work under pressure in a fast-paced environment.