job description
Are you a visionary culinary leader with a passion for crafting unforgettable dining experiences? Dempsey Resource Management Inc. is seeking a highly skilled Executive Head Chef to helm the kitchen of a prestigious hospitality establishment in Bali, Indonesia. This is a rare opportunity to showcase your expertise in a dynamic, luxury setting while leading a talented team to culinary excellence.
As the Executive Head Chef, you will oversee all kitchen operations, from menu development to staff training, ensuring every dish meets the highest standards of taste, presentation, and innovation. With a competitive salary range of ₱70,000 – ₱100,000 per month, this role offers not just financial rewards but also the chance to elevate your career in one of the world’s most sought-after tourist destinations.
If you thrive in fast-paced environments, have a keen eye for detail, and possess 5+ years of experience in high-end hospitality, we want to hear from you. Join us in creating culinary masterpieces that leave a lasting impression on every guest.
Responsibility
- Lead and manage all kitchen operations, including food preparation, cooking, and plating to ensure consistency and excellence.
- Develop and refine seasonal menus that align with the establishment’s brand and guest expectations.
- Oversee inventory management, including ordering supplies, controlling costs, and minimizing waste.
- Train, mentor, and supervise kitchen staff, fostering a culture of teamwork, creativity, and professionalism.
- Enforce strict food safety and hygiene standards in compliance with local and international regulations.
- Collaborate with the F&B team to create themed dining events and special culinary experiences.
- Monitor and maintain kitchen equipment, ensuring all tools and appliances are in optimal working condition.
- Stay updated on global culinary trends and incorporate innovative techniques into the menu.
Qualifications
- Minimum 5 years of experience as a Head Chef or Executive Chef in luxury hotels, resorts, or fine-dining restaurants.
- Proven track record in menu development, cost control, and kitchen management.
- Strong leadership skills with the ability to inspire and manage a diverse culinary team.
- In-depth knowledge of international cuisines, with a focus on high-end dining.
- Excellent organizational and time-management skills to handle high-volume service.
- Certification in food safety and sanitation (e.g., HACCP) is a plus.
- Creative mindset with a passion for culinary innovation and presentation.
- Fluency in English; knowledge of Indonesian or other languages is advantageous.