job description
Join Brunch Club Bali as our Head Chef specializing in Thai Cuisine and lead a dynamic culinary team in one of Bali’s most vibrant food scenes. This is a unique opportunity to shape the future of authentic Thai dining while working in a fast-paced, creative environment. You’ll oversee daily kitchen operations, collaborate with the Executive Chef on menu innovation, and ensure every dish reflects the bold flavors and traditions of Thailand.
As a key leader, you’ll drive research and development (R&D) to introduce new, exciting dishes, establish and refine Standard Operating Procedures (SOPs), and mentor a passionate team to deliver exceptional culinary experiences. Whether you’re perfecting a classic Pad Thai or crafting a modern twist on Tom Yum, your expertise will elevate our kitchen’s reputation and delight our diverse clientele.
Based in the heart of Bali’s most sought-after locations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung—this role offers a competitive salary, creative freedom, and the chance to work in a thriving hospitality hub. If you’re a visionary chef with a deep love for Thai cuisine and a track record of leadership, we’d love to hear from you.
Responsibility
- Lead and manage all kitchen operations, ensuring smooth workflow, efficiency, and adherence to food safety standards.
- Collaborate with the Executive Chef to develop and refine Thai-inspired menus, incorporating seasonal ingredients and innovative techniques.
- Spearhead R&D initiatives to introduce new dishes, test recipes, and stay ahead of culinary trends in Thai cuisine.
- Establish, document, and enforce SOPs for food preparation, plating, and kitchen hygiene to maintain consistency and quality.
- Train, mentor, and motivate the kitchen team, fostering a culture of excellence, creativity, and teamwork.
- Monitor inventory levels, manage supplier relationships, and optimize costs without compromising quality.
- Ensure compliance with health, safety, and sanitation regulations, conducting regular audits and staff training.
- Represent the kitchen in cross-departmental meetings, providing input on operational improvements and guest feedback.
Qualifications
- Minimum 5+ years of experience as a Head Chef, Sous Chef, or in a senior culinary role, with a strong background in Thai cuisine.
- Proven expertise in menu development, recipe standardization, and kitchen management in a high-volume restaurant or hotel.
- Exceptional leadership and communication skills, with the ability to inspire and manage a diverse team.
- Deep knowledge of Thai ingredients, cooking techniques, and cultural authenticity, with a passion for continuous learning.
- Strong organizational and problem-solving abilities, with a focus on efficiency and cost control.
- Certification in food safety and hygiene (e.g., HACCP) is a plus.
- Fluency in English; proficiency in Indonesian (Bahasa) is advantageous.
- Ability to work flexible hours, including evenings, weekends, and holidays, in a fast-paced environment.