job description
Join Supersam as a Head Chef and lead culinary excellence across our premium dining locations in Bali’s most vibrant areas—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung. This is a rare opportunity to shape the gastronomic experience in a dynamic, fast-paced environment while working with a team passionate about innovation and quality.
As the Head Chef, you will oversee all kitchen operations, from menu development and cost control to staff leadership and food quality assurance. Your expertise will drive operational efficiency, elevate customer satisfaction, and ensure consistency across multiple high-traffic venues. Whether you’re refining signature dishes or mentoring the next generation of chefs, your role is pivotal in maintaining Supersam’s reputation for exceptional dining experiences.
If you thrive in a collaborative, high-energy setting and have a proven track record in fine dining, casual upscale, or multi-outlet management, we want to hear from you. This position offers competitive compensation, career growth, and the chance to work in some of Bali’s most sought-after culinary destinations.
Responsibility
- Kitchen Leadership: Oversee daily operations across multiple locations, ensuring smooth workflow, staff coordination, and adherence to food safety standards.
- Menu Innovation: Develop and refine seasonal menus that align with Supersam’s brand identity, local tastes, and global culinary trends.
- Quality Control: Maintain rigorous standards for ingredient freshness, presentation, and taste consistency across all outlets.
- Cost Management: Monitor food costs, minimize waste, and optimize inventory to maximize profitability without compromising quality.
- Team Development: Train, mentor, and inspire kitchen staff, fostering a culture of excellence, creativity, and accountability.
- Supplier Relations: Source high-quality ingredients from trusted local and international suppliers, negotiating contracts and ensuring timely deliveries.
- Compliance & Safety: Enforce HACCP, sanitation, and workplace safety protocols to meet or exceed health department regulations.
- Customer Experience: Collaborate with front-of-house teams to ensure seamless service and address guest feedback promptly.
Qualifications
- Proven Experience: Minimum 5 years as a Head Chef, Executive Chef, or Sous Chef in high-volume restaurants, hotels, or multi-outlet operations.
- Culinary Expertise: Strong background in Asian, Western, or fusion cuisine, with a portfolio of innovative dishes.
- Leadership Skills: Ability to manage, motivate, and develop a diverse team of 20+ kitchen staff.
- Financial Acumen: Experience with budgeting, cost control, and P&L management in a food service environment.
- Operational Excellence: Knowledge of kitchen workflow optimization, staff scheduling, and cross-training.
- Certifications: Valid food handler’s certificate and/or culinary degree from a recognized institution.
- Adaptability: Ability to work in a fast-paced, multi-location setting with varying demands.
- Language Skills: Fluent in English; proficiency in Bahasa Indonesia is a plus.