job description
Join Davao Tuna Grill Fastfood Corporation as our Executive Head Chef in the vibrant culinary hub of Bali, Indonesia! This is a rare opportunity to lead a high-end kitchen in one of Southeast Asia’s most sought-after destinations, blending traditional Filipino flavors with international fine dining standards.
As the Head Chef, you will oversee all kitchen operations, from menu development to team leadership, ensuring an exceptional dining experience for our discerning guests. Your creativity, leadership, and passion for culinary excellence will drive our restaurant’s reputation as a top-tier destination.
Bali’s thriving hospitality scene offers unparalleled growth opportunities, and we’re looking for a visionary chef who can elevate our brand while embracing the island’s rich culinary culture. If you thrive in fast-paced, innovative environments and have a track record of delivering world-class cuisine, we want to hear from you!
Responsibility
- Develop and refine high-quality, innovative menus that align with our brand’s identity and local tastes.
- Lead, mentor, and train a diverse kitchen team to maintain consistency and excellence in food preparation.
- Oversee daily kitchen operations, including inventory management, cost control, and supplier negotiations.
- Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP, local regulations).
- Collaborate with the management team to create seasonal specials and promotional dishes.
- Monitor food presentation, portion control, and plating to uphold fine dining standards.
- Source fresh, high-quality ingredients locally and internationally to enhance dish authenticity.
- Handle guest feedback and resolve kitchen-related issues promptly and professionally.
Qualifications
- Minimum 5+ years of experience as a Head Chef or Executive Chef in a high-volume restaurant, resort, or hotel.
- Proven expertise in Filipino, Asian, or international cuisine with a creative flair for fusion dishes.
- Strong leadership and team management skills, with the ability to inspire and develop staff.
- Excellent knowledge of kitchen operations, including budgeting, cost control, and inventory management.
- Certification in food safety and hygiene (e.g., HACCP, ServSafe) is a plus.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Fluency in English; knowledge of Indonesian or Tagalog is advantageous.
- Passion for sustainability and locally sourced ingredients.