job description
Join Lulu Bistrot Bali as our Head Chef and lead a dynamic culinary team in one of Bali's most vibrant dining destinations. This is a unique opportunity to showcase your creativity, leadership, and passion for exceptional cuisine while shaping the dining experience for our discerning guests.
As the Head Chef, you will oversee all kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will collaborate with our management team to develop innovative menus, manage inventory, and maintain a positive and efficient work environment. If you thrive in a fast-paced, creative setting and are committed to delivering unforgettable culinary experiences, we want to hear from you.
Located in the heart of Bali, Lulu Bistrot offers a blend of local flavors and international influences, making it a must-visit for food enthusiasts. This role is perfect for a seasoned chef looking to make their mark in a thriving hospitality scene.
Responsibility
- Lead and mentor a team of chefs and kitchen staff, fostering a collaborative and high-performance culture.
- Develop and refine menus that align with the restaurant's concept, seasonal ingredients, and guest preferences.
- Ensure consistent food quality, presentation, and portion control across all dishes.
- Oversee daily kitchen operations, including food preparation, cooking, and plating, to meet service standards.
- Maintain strict adherence to hygiene, safety, and sanitation regulations in compliance with local health codes.
- Manage inventory, order supplies, and control food costs to optimize profitability.
- Collaborate with the restaurant management team to plan special events, promotions, and seasonal menu updates.
- Train and develop kitchen staff to enhance their skills and career growth within the culinary team.
Qualifications
- Proven experience as a Head Chef, Executive Chef, or similar leadership role in a high-volume restaurant or hotel.
- Culinary degree or equivalent certification from a recognized institution.
- Strong knowledge of international and local cuisines, with a passion for innovation and creativity.
- Excellent leadership and communication skills, with the ability to inspire and manage a diverse team.
- In-depth understanding of food safety, hygiene standards, and HACCP principles.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Proficiency in menu costing, inventory management, and budgeting.
- Fluency in English; knowledge of Indonesian or other languages is a plus.