job description
Join PT Surya Tanjung Jaya as our Head Chef and lead a world-class culinary team in the heart of Bali's vibrant hospitality scene. This is your opportunity to craft exceptional dining experiences in a luxury resort setting, where innovation meets tradition. You'll oversee menu development, kitchen operations, and team leadership while working with the finest local and international ingredients.
Based in Canggu, you'll be at the center of Bali's thriving food culture, with opportunities to collaborate with top-tier suppliers and create menus that reflect both global trends and Balinese heritage. We offer a competitive salary, performance bonuses, and a clear path for career advancement within our growing hospitality group.
If you're a passionate culinary leader with a track record of excellence, we want to hear from you. Elevate your career in paradise while shaping unforgettable gastronomic journeys for our discerning guests.
Responsibility
- Develop and execute seasonal menus that align with our luxury brand standards and guest expectations
- Lead, mentor, and inspire a team of 15+ kitchen staff, including sous chefs, line cooks, and pastry specialists
- Maintain strict food cost controls and inventory management while ensuring premium quality
- Implement and enforce food safety, sanitation, and HACCP standards across all kitchen operations
- Collaborate with F&B management to create innovative dining concepts and special events
- Source and maintain relationships with local farmers, fishermen, and premium suppliers
- Conduct regular training sessions to elevate team skills and maintain consistency
- Oversee kitchen budgeting, forecasting, and financial reporting
Qualifications
- Minimum 5 years of experience as a Head Chef or Executive Chef in 4-5 star hotels/resorts
- Culinary degree from a recognized institution or equivalent professional experience
- Proven track record of menu development and cost management in high-volume kitchens
- Strong leadership skills with experience managing diverse culinary teams
- Excellent knowledge of Indonesian cuisine with international culinary exposure
- HACCP or equivalent food safety certification
- Fluency in English (written and spoken); Bahasa Indonesia is a plus
- Creative mindset with ability to innovate while maintaining operational excellence