job description
Join PT. Tangan Kita Berkarya as our Executive Head Chef and lead a world-class culinary team in the heart of Bali’s most prestigious hospitality destinations. This is a rare opportunity to shape the dining experience across our luxury properties in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung, where innovation meets tradition.
As the culinary visionary, you will oversee menu development, kitchen operations, and team leadership while maintaining the highest standards of quality, creativity, and guest satisfaction. Your expertise will elevate our brand, blending local Indonesian flavors with international fine dining techniques to create unforgettable experiences for our discerning clientele.
We offer a competitive salary, career growth in Bali’s thriving hospitality sector, and the chance to work in some of the island’s most iconic locations. If you’re a passionate, results-driven chef with a flair for leadership, we want to hear from you.
Responsibility
- Develop and refine seasonal menus that align with brand identity, local ingredients, and global culinary trends.
- Lead, mentor, and train a diverse kitchen team to ensure consistency, efficiency, and excellence in every dish.
- Oversee daily kitchen operations, including inventory management, cost control, and supplier negotiations.
- Maintain strict adherence to food safety, hygiene, and HACCP standards across all properties.
- Collaborate with F&B managers and sommeliers to create harmonious dining experiences, including wine and beverage pairings.
- Monitor guest feedback and adapt menus/services to exceed expectations in a high-end hospitality setting.
- Innovate special event menus (weddings, private dining) and themed culinary experiences to drive revenue.
- Stay ahead of industry trends, including sustainable practices and plant-based cuisine, to keep offerings fresh and competitive.
Qualifications
- Minimum 8+ years of experience as a Head Chef or Executive Chef in luxury hotels, resorts, or fine-dining restaurants.
- Proven track record in Indonesian, Asian, or international cuisine with a focus on high-volume, high-quality output.
- Strong leadership skills with experience managing teams of 20+ staff in a fast-paced environment.
- Fluency in English (written and verbal); Indonesian language skills are a plus.
- Degree or certification from a culinary institute (e.g., Le Cordon Bleu, CIA) or equivalent experience.
- Expertise in cost control, budgeting, and P&L management for F&B operations.
- Knowledge of local Bali ingredients and sustainable sourcing practices.
- Flexibility to work evenings, weekends, and holidays as required by the hospitality industry.