job description
Are you a visionary Executive Head Chef with a passion for creating unforgettable culinary experiences? favehotel Langko Mataram is seeking a dynamic and creative leader to elevate our dining offerings across our premium locations in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
As the Head Chef, you will play a pivotal role in shaping our culinary identity, driving innovation, and ensuring exceptional guest satisfaction. This is an exciting opportunity to work in Bali’s thriving hospitality scene, where you’ll collaborate with a talented team, experiment with local and international flavors, and contribute to the success of a renowned hotel brand.
We offer a competitive salary (IDR 5,000,000 – 7,000,000/month), comprehensive health insurance, professional development opportunities, and a vibrant work environment. If you thrive in fast-paced, high-end hospitality settings and are ready to take your culinary career to the next level, we’d love to hear from you!
Join us in crafting extraordinary dining experiences that leave a lasting impression on our guests. Apply now and become a key player in Bali’s world-class hospitality industry!
Responsibility
- Lead and inspire the kitchen team to deliver exceptional culinary experiences, maintaining high standards of quality, presentation, and service.
- Develop and innovate menus that reflect local flavors, seasonal ingredients, and international trends while aligning with guest preferences and dietary requirements.
- Oversee kitchen operations, including food preparation, plating, and timely service, ensuring efficiency and consistency across all outlets.
- Manage inventory, control food costs, and optimize kitchen resources to maximize profitability without compromising quality.
- Collaborate with hotel management to create themed dining events, promotions, and special culinary experiences that enhance guest satisfaction and drive revenue.
- Ensure compliance with food safety, hygiene, and sanitation standards, adhering to local regulations and company policies.
- Train, mentor, and evaluate kitchen staff, fostering a culture of teamwork, creativity, and continuous improvement.
- Stay updated on industry trends, emerging culinary techniques, and competitor offerings to maintain a competitive edge.
Qualifications
- Proven experience as a Head Chef, Executive Chef, or Sous Chef in a high-volume, luxury hotel or restaurant environment.
- Culinary degree or diploma from a recognized institution (e.g., Le Cordon Bleu, CIA, or equivalent).
- Strong knowledge of Indonesian and international cuisines, with a creative flair for menu development and presentation.
- Exceptional leadership and team management skills, with the ability to motivate and develop kitchen staff.
- Proficiency in kitchen management software, inventory systems, and cost-control measures.
- Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams.
- Certification in food safety and hygiene (e.g., HACCP, ServSafe) is highly desirable.
- Flexibility to work in various locations across Bali, including Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.