job description
Join Lulu Bistrot Bali as the Head Chef at Bartolo Bali and lead a world-class culinary team in one of Bali’s most prestigious dining destinations. This is a rare opportunity to shape the gastronomic experience of a high-end restaurant, blending innovation with tradition while maintaining the highest standards of quality and service.
As the Head Chef, you will oversee all kitchen operations, from menu development to staff leadership, ensuring every dish reflects excellence, creativity, and consistency. Your passion for culinary arts and ability to inspire a team will drive Bartolo Bali to new heights in Bali’s competitive fine dining scene.
We offer a competitive salary, a dynamic work environment, and the chance to leave your mark on Bali’s vibrant food culture. If you thrive under pressure, have a keen eye for detail, and are committed to delivering unforgettable dining experiences, we want to hear from you.
Responsibility
- Lead and mentor a team of chefs and kitchen staff, fostering a culture of excellence, collaboration, and continuous improvement.
- Develop and refine innovative, high-quality menus that align with Bartolo Bali’s culinary vision and seasonal ingredients.
- Oversee daily kitchen operations, including food preparation, plating, and service, ensuring consistency and adherence to recipes.
- Maintain strict hygiene, safety, and sanitation standards in compliance with local and international regulations.
- Manage inventory, supplier relationships, and cost control to optimize kitchen efficiency and profitability.
- Collaborate with the restaurant management team to align kitchen operations with front-of-house service and guest expectations.
- Monitor food trends, incorporate feedback, and adapt menus to meet evolving customer preferences.
- Handle staff scheduling, performance evaluations, and training to maintain a high-performing kitchen team.
Qualifications
- Minimum 5+ years of experience as a Head Chef, Executive Chef, or in a similar leadership role in a fine dining or upscale restaurant.
- Proven track record of menu development, kitchen management, and team leadership in a high-volume environment.
- Strong knowledge of international cuisines, cooking techniques, and food safety standards (HACCP preferred).
- Exceptional organizational, communication, and problem-solving skills with the ability to work under pressure.
- Creative mindset with a passion for culinary innovation and a commitment to using fresh, locally sourced ingredients.
- Fluency in English; proficiency in Indonesian (Bahasa) is a plus.
- Degree or certification from a recognized culinary school or equivalent experience.
- Ability to work flexible hours, including evenings, weekends, and holidays, as required by the restaurant’s operating schedule.