job description
Join Foragers as our Head Chef (Italian Cuisine) and lead the culinary vision of a groundbreaking social dining experience in the heart of Bali. This is a rare opportunity to shape a restaurant’s identity from scratch, working with a passionate team and the finest local and imported ingredients to craft unforgettable Italian-inspired dishes.
As the culinary leader, you will oversee menu development, kitchen operations, and team mentorship while maintaining the highest standards of quality, creativity, and guest satisfaction. Your expertise in authentic Italian cuisine—paired with a deep appreciation for Bali’s vibrant food culture—will elevate our dining concept into a must-visit destination.
If you thrive in a dynamic, collaborative environment and are eager to leave your mark on Bali’s culinary scene, we want to hear from you. This role offers competitive compensation, creative freedom, and the chance to work in one of the world’s most inspiring food destinations.
Responsibility
- Develop and refine a seasonally inspired Italian menu that aligns with Foragers’ brand and local tastes.
- Lead, train, and mentor a multicultural kitchen team to deliver exceptional dishes with consistency and passion.
- Source high-quality ingredients, including local produce and specialty Italian imports, while maintaining cost efficiency.
- Oversee daily kitchen operations, ensuring compliance with food safety, hygiene, and HACCP standards.
- Collaborate with the front-of-house team to create seamless dining experiences and gather guest feedback for menu improvements.
- Manage inventory, supplier relationships, and budgeting to optimize kitchen performance.
- Innovate with special events, tasting menus, and pop-up concepts to enhance the restaurant’s reputation.
- Stay ahead of culinary trends and incorporate sustainable practices into kitchen operations.
Qualifications
- Minimum 5+ years of experience as a Head Chef or Executive Chef, with a strong background in authentic Italian cuisine.
- Proven track record of menu development, kitchen management, and team leadership in high-volume or fine-dining settings.
- Deep knowledge of Italian culinary techniques, regional dishes, and ingredient pairings.
- Strong financial acumen, including P&L management, cost control, and supplier negotiations.
- Excellent communication and interpersonal skills to inspire and manage a diverse team.
- Certification in food safety (e.g., HACCP) and familiarity with international hygiene standards.
- Passion for sustainability, farm-to-table practices, and supporting local producers.
- Flexibility to work evenings, weekends, and holidays in a fast-paced environment.