job description
Join CV. Pangan Anugrah as our Executive Head Chef and lead a dynamic culinary team in Bali’s most vibrant hospitality hubs—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung. This is a rare opportunity to shape exceptional dining experiences while balancing creativity with operational excellence in a fast-paced, luxury-driven environment.
As the culinary visionary, you’ll oversee menu development, kitchen operations, and team leadership, ensuring every dish reflects innovation, quality, and the rich flavors of Indonesian and international cuisine. Your role is pivotal in maintaining our reputation for excellence while fostering a culture of collaboration, efficiency, and culinary artistry.
Ideal for a passionate chef with a proven track record in high-end hospitality, this position offers competitive compensation, professional growth, and the chance to work in Bali’s most sought-after destinations.
Responsibility
- Develop and refine seasonal menus that align with brand standards, local ingredients, and guest expectations.
- Lead, mentor, and train a diverse culinary team to maintain consistency, efficiency, and high morale.
- Oversee daily kitchen operations, including inventory management, cost control, and compliance with food safety regulations.
- Collaborate with F&B and management teams to ensure seamless service and guest satisfaction.
- Innovate with creative dishes while balancing traditional and modern culinary techniques.
- Monitor food quality, presentation, and plating to uphold the highest standards.
- Manage supplier relationships and negotiate contracts to secure premium ingredients at optimal costs.
- Stay ahead of industry trends and incorporate sustainable, locally sourced practices where possible.
Qualifications
- Minimum 5+ years of experience as a Head Chef or Executive Chef in luxury hotels, resorts, or fine-dining restaurants.
- Proven expertise in Indonesian, Asian, and international cuisines with a portfolio of innovative menus.
- Strong leadership skills with the ability to inspire and manage a multicultural team.
- Excellent knowledge of food safety, HACCP, and hygiene standards.
- Degree in Culinary Arts, Hospitality Management, or equivalent certification from a recognized institution.
- Exceptional organizational, time-management, and problem-solving abilities.
- Fluency in English (written and verbal); proficiency in Indonesian is a plus.
- Passion for sustainability, local sourcing, and reducing food waste.