job description
Elevate your culinary career at Catigan Mountain Breeze Resort, where breathtaking mountain vistas meet world-class hospitality. As our Executive Head Chef, you will lead a dynamic kitchen team to craft unforgettable dining experiences for discerning guests in one of Bali’s most serene luxury destinations.
Nestled in the lush highlands of Ubud, our resort offers a unique blend of traditional Balinese charm and modern sophistication. You’ll have the creative freedom to design innovative menus using locally sourced, premium ingredients while maintaining the highest standards of food safety, presentation, and service excellence. This is more than a job—it’s an opportunity to inspire, lead, and grow in a setting that celebrates both nature and gastronomy.
Join us and become part of a team that values passion, precision, and a deep commitment to guest satisfaction. If you thrive in a fast-paced, collaborative environment and have a vision for culinary excellence, we’d love to hear from you.
Responsibility
- Develop and execute seasonal menus that reflect local flavors and international trends, ensuring alignment with the resort’s luxury branding.
- Lead, mentor, and train a diverse kitchen team, fostering a culture of creativity, efficiency, and teamwork.
- Oversee daily kitchen operations, including inventory management, cost control, and supplier negotiations to maintain profitability.
- Ensure strict adherence to food safety, hygiene, and HACCP standards, conducting regular audits and staff training.
- Collaborate with the F&B and front-of-house teams to deliver seamless dining experiences, from à la carte to private events.
- Monitor guest feedback and adapt menus or service styles to exceed expectations and enhance satisfaction.
- Stay ahead of culinary trends, incorporating sustainable practices and innovative techniques into the resort’s offerings.
- Manage kitchen budgets, forecast staffing needs, and optimize resource allocation without compromising quality.
Qualifications
- Minimum 8+ years of experience in a high-end restaurant or luxury resort, with at least 3 years in a Head Chef or Executive Chef role.
- Proven expertise in international and local cuisines, with a passion for farm-to-table and sustainable cooking.
- Strong leadership skills with the ability to inspire and manage a multicultural team in a high-pressure environment.
- Excellent knowledge of food cost control, inventory management, and P&L accountability.
- Certification in food safety (e.g., HACCP, ServSafe) and a deep understanding of health and sanitation regulations.
- Creative mindset with a portfolio of successful menu development and culinary innovation.
- Fluency in English; proficiency in Indonesian or other languages is a plus.
- Flexibility to work evenings, weekends, and holidays as required by the resort’s operational needs.