job description
Join ZGY Management Sdn. Bhd. as a Kitchen Executive in the heart of Bali’s most prestigious hospitality destinations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung. This is a unique opportunity to lead a dynamic culinary team in a fast-paced, luxury resort environment where excellence in food quality, hygiene, and operational efficiency is paramount.
As a Kitchen Executive, you will oversee all kitchen operations, ensuring seamless workflow, exceptional food standards, and a motivated team. Your leadership will drive culinary innovation while maintaining strict adherence to health, safety, and sanitation protocols. Fluency in Mandarin is a key advantage, enabling effective communication in a multicultural setting.
If you are a passionate culinary professional with a proven track record in high-end hospitality, this role offers competitive compensation, career growth, and the chance to work in Bali’s most sought-after locations.
Responsibility
- Food Quality & Menu Development: Oversee the preparation, presentation, and consistency of all dishes, ensuring alignment with brand standards and guest expectations.
- Team Leadership: Manage, train, and mentor kitchen staff, fostering a culture of accountability, creativity, and teamwork.
- Operational Efficiency: Streamline kitchen workflows, optimize resource allocation, and reduce waste while maintaining cost control.
- Hygiene & Compliance: Enforce strict food safety, HACCP, and sanitation standards in compliance with local and international regulations.
- Inventory & Procurement: Monitor stock levels, coordinate with suppliers, and ensure timely procurement of high-quality ingredients.
- Cross-Department Collaboration: Work closely with F&B, service, and management teams to deliver seamless dining experiences.
- Innovation & Trends: Stay ahead of culinary trends and introduce creative, locally inspired dishes to enhance guest satisfaction.
- Performance Metrics: Track KPIs such as food cost, portion control, and guest feedback to drive continuous improvement.
Qualifications
- Proven Experience: Minimum 5 years in a Kitchen Supervisor/Executive Chef role within luxury hotels, resorts, or fine-dining establishments.
- Culinary Expertise: Deep knowledge of international cuisines, with a focus on Asian or fusion dishes (preferred).
- Leadership Skills: Strong ability to manage, inspire, and develop a diverse team in a high-pressure environment.
- Language Proficiency: Fluent in English (mandatory) and Mandarin (highly advantageous for team communication).
- Certifications: Valid food safety/hygiene certification (e.g., HACCP, ServSafe) and culinary degree/diploma (preferred).
- Problem-Solving: Exceptional ability to troubleshoot operational challenges and implement effective solutions.
- Adaptability: Flexibility to work shifts, including evenings, weekends, and holidays, in a resort setting.
- Tech-Savvy: Familiarity with kitchen management software (e.g., POS, inventory systems) is a plus.