job description
Join The Supreme HR Advisory in delivering exceptional Western culinary experiences across Bali’s most prestigious hospitality destinations. As a Western Cuisine Chef, you will lead the creation of innovative, high-quality dishes while maintaining the highest standards of food safety, presentation, and guest satisfaction.
This role offers a unique opportunity to work in a dynamic, multicultural environment with staff meals provided and uniforms supplied. Whether you’re crafting gourmet dishes in a luxury resort in Nusa Dua, a boutique hotel in Ubud, or a trendy restaurant in Canggu, your expertise will shape unforgettable dining experiences for discerning guests.
Bali’s thriving hospitality scene demands creativity, precision, and a passion for Western cuisine. If you thrive in fast-paced kitchens and take pride in your culinary artistry, this is your chance to advance your career in one of the world’s most sought-after tourist destinations.
Responsibility
- Prepare and cook a variety of Western dishes, including appetizers, main courses, and desserts, adhering to standardized recipes and presentation guidelines.
- Supervise and mentor kitchen staff, ensuring efficient workflow, teamwork, and adherence to food safety and hygiene standards.
- Develop and refine menus in collaboration with the head chef, incorporating seasonal ingredients and local flavors where applicable.
- Monitor inventory levels, place orders with suppliers, and manage stock to minimize waste and control costs.
- Maintain a clean, organized, and hazard-free kitchen environment in compliance with health and safety regulations.
- Assist in training new hires on kitchen protocols, cooking techniques, and plating standards.
- Coordinate with the front-of-house team to ensure seamless service and timely delivery of dishes.
- Stay updated on culinary trends, new techniques, and emerging ingredients to enhance menu offerings.
Qualifications
- Minimum 3 years of professional experience as a Chef de Partie, Sous Chef, or Head Chef in Western cuisine, preferably in hotels, resorts, or fine-dining restaurants.
- Formal culinary education (e.g., diploma from a recognized culinary school) is a plus.
- Strong knowledge of Western cooking methods, ingredients, and flavor profiles.
- Proven ability to lead a team, delegate tasks, and work under pressure in a high-volume kitchen.
- Excellent knife skills, time management, and attention to detail.
- Familiarity with HACCP, food safety certifications, and local health regulations.
- Creative mindset with a passion for developing new dishes and elevating existing recipes.
- Fluency in English; additional languages (e.g., Indonesian, French) are advantageous.