job description
Join Reef International Resort & Spa as the Head Chef at our groundbreaking Inagaya Beach Club, a new mass-premium beach club and overwater resort set to redefine luxury hospitality on Pulau Gaya (opening December 2026).
In this pivotal leadership role, you will oversee all culinary operations, crafting exceptional dining experiences that blend innovation with local flavors. Your expertise will shape the resort’s reputation as a culinary destination, ensuring world-class service for discerning guests in one of Southeast Asia’s most breathtaking locations.
This is a rare opportunity to lead a dynamic team in a high-growth, international setting while contributing to the launch of a flagship property. If you’re a visionary chef with a passion for tropical cuisine and luxury hospitality, we invite you to bring your creativity and leadership to this exciting project.
Responsibility
- Lead and mentor a diverse culinary team, fostering a culture of excellence, creativity, and collaboration.
- Develop and execute seasonal menus that showcase premium ingredients, local flavors, and international trends.
- Oversee kitchen operations, ensuring compliance with hygiene, safety, and food quality standards.
- Manage inventory, supplier relationships, and cost control to optimize profitability without compromising quality.
- Collaborate with the F&B and resort management teams to align culinary offerings with guest expectations and brand identity.
- Innovate special dining events, themed nights, and bespoke experiences to enhance guest engagement.
- Monitor industry trends and competitor offerings to maintain a cutting-edge culinary program.
- Uphold sustainability practices, including waste reduction and locally sourced ingredients where possible.
Qualifications
- Minimum 8+ years of experience in high-end hospitality, with at least 3 years as a Head Chef or Executive Chef in a luxury resort, beach club, or fine-dining establishment.
- Proven track record of menu development, cost management, and team leadership in a fast-paced environment.
- Strong knowledge of Southeast Asian, international, and fusion cuisines, with a passion for tropical and seafood-focused dishes.
- Exceptional organizational, communication, and problem-solving skills.
- Fluency in English; additional languages (e.g., Indonesian, Mandarin) are a plus.
- Degree or certification in Culinary Arts, Hospitality Management, or a related field.
- Experience in pre-opening or resort launch phases is highly advantageous.
- Ability to work flexible hours, including evenings, weekends, and holidays, in a dynamic resort setting.