job description
Join Meili Resort Hotel as an Executive Sous Chef (Western Cuisine) and take a leadership role in delivering world-class culinary experiences in one of Bali’s most prestigious hospitality destinations. This position is ideal for a dynamic, Chinese-speaking culinary professional with expertise in Western cuisine, ready to support the Executive Chef in overseeing kitchen operations, menu development, and team leadership.
Based in the vibrant heart of Denpasar, Bali, you will contribute to an international standard of excellence while working in a fast-paced, luxury resort environment. Your ability to blend Western culinary techniques with operational leadership will be key to elevating our guests’ dining experiences.
If you are passionate about gastronomy, thrive in collaborative settings, and have a proven track record in high-end hospitality, we invite you to apply and become part of our award-winning team.
Responsibility
- Assist the Executive Chef in overseeing daily kitchen operations, ensuring consistency in food quality, presentation, and service standards.
- Lead and mentor a diverse culinary team, fostering a culture of excellence, creativity, and efficiency.
- Develop and refine Western cuisine menus in alignment with seasonal ingredients, guest preferences, and resort themes.
- Monitor inventory, control food costs, and maintain compliance with hygiene and safety regulations.
- Collaborate with the F&B team to plan and execute special events, banquets, and themed dining experiences.
- Ensure seamless coordination between kitchen staff, service teams, and other departments to deliver exceptional guest satisfaction.
- Train and upskill junior chefs, implementing best practices in Western culinary techniques and kitchen management.
- Maintain strong vendor relationships and source high-quality ingredients to uphold the resort’s reputation for excellence.
Qualifications
- Minimum 5 years of experience in a Sous Chef or Executive Sous Chef role, with a focus on Western cuisine in luxury hotels or resorts.
- Fluency in Mandarin Chinese (spoken and written) is required to liaise with international guests and management.
- Proven leadership skills with the ability to manage and inspire a multicultural team in a high-pressure environment.
- Strong knowledge of HACCP, food safety standards, and kitchen hygiene protocols.
- Creative mindset with a passion for innovation in menu development and culinary trends.
- Excellent communication and organizational skills, with the ability to multitask and prioritize effectively.
- Diploma or degree in Culinary Arts, Hospitality Management, or a related field from a recognized institution.
- Experience working in Southeast Asia or international resorts is a plus.