job description
Are you a passionate culinary leader with expertise in both Indonesian and Western cuisine? PT Surya Tanjung Jaya is seeking an innovative Head Chef to join our dynamic team in the heart of Bali’s vibrant hospitality scene. This is your opportunity to lead culinary operations in one of Southeast Asia’s most exciting food destinations, where creativity meets tradition in a fast-paced, high-end environment.
As the Head Chef, you will oversee kitchen operations, menu development, and team management while maintaining the highest standards of food quality, presentation, and hygiene. Bali’s thriving tourism industry offers a unique blend of local and international influences, allowing you to craft unforgettable dining experiences for a diverse clientele. Whether you’re refining classic Indonesian dishes or introducing modern Western techniques, your culinary vision will shape the success of our establishment.
We offer a competitive salary package, career growth opportunities, and a supportive team culture that values collaboration and innovation. If you thrive in a fast-paced environment, have a keen eye for detail, and are passionate about elevating dining experiences, we’d love to hear from you. Join us in creating culinary excellence in one of the world’s most sought-after destinations!
Note: This role is based in Canggu, Bali, with potential opportunities across our locations in Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
Responsibility
- Lead and manage all kitchen operations, ensuring smooth service delivery during peak hours.
- Develop and innovate menus that blend Indonesian and Western culinary traditions while catering to diverse dietary preferences.
- Oversee food preparation, plating, and presentation to maintain high standards of quality and consistency.
- Train, mentor, and supervise kitchen staff, fostering a culture of teamwork, efficiency, and creativity.
- Monitor inventory, control food costs, and optimize kitchen resources to maximize profitability.
- Ensure compliance with food safety, hygiene, and sanitation regulations at all times.
- Collaborate with front-of-house teams to enhance guest satisfaction and address feedback proactively.
- Stay updated on culinary trends and introduce seasonal specials to keep the menu fresh and exciting.
Qualifications
- Minimum 5 years of experience as a Head Chef or Sous Chef in a high-volume, upscale restaurant or hotel.
- Proven expertise in Indonesian and Western cuisine, with a strong portfolio of menu development.
- Diploma or degree in Culinary Arts, Hospitality Management, or equivalent professional experience.
- Strong leadership skills with the ability to motivate and manage a diverse kitchen team.
- In-depth knowledge of food safety, HACCP, and hygiene standards.
- Excellent communication skills in English (Bahasa Indonesia is a plus).
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Creative mindset with a passion for culinary innovation and guest satisfaction.