Culinary Director

Company Description Samabe Bali Suites & Villas is a beachfront luxury resort set on eight hectares of tranquil cliffside in Southern Nusa Dua, overlooking the Indian Ocean. The property blends contemporary design with Balinese-inspired architecture, offering 39 ocean-view suites and 42 private villas with sun lounges, terraces, outdoor showers, and pools. The resort’s “Unlimited Privileges” all-inclusive concept features premium dining, beverages, signature activities, 24-hour butler service, entertainment, and spa treatments. Guests enjoy two restaurants, two bars, a wedding chapel, and various venues for private events, along with curated cultural experiences that highlight Balinese heritage. Samabe emphasizes a welcoming atmosphere that encourages guests to return as part of the extended resort family.

Role Description The Culinary Director is a full-time, on-site leadership role based in Bali, Indonesia, responsible for overseeing all culinary operations across the resort’s restaurants, bars, banquet venues, and in-villa dining. This role manages menu development for à la carte, all-inclusive, and special event offerings, ensuring high-quality, innovative, and consistent cuisine aligned with the resort’s luxury standards and Balinese influences. The Culinary Director leads and mentors kitchen teams, sets performance and hygiene standards, supervises daily food preparation, and monitors portioning and presentation. The role collaborates closely with Food & Beverage and Purchasing teams to optimize supply chain, cost control, and inventory, while maintaining guest satisfaction and supporting signature experiences such as weddings, private functions, and cultural events. Day-to-day responsibilities also include enforcing food safety regulations, managing budgets, coordinating with other departments, and contributing to strategic planning for culinary concepts and promotions.

Qualifications

• Min 5 years experience as Executive Chef
• Strong foundation in Cooking and Culinary Skills, with experience in high-end or luxury resort environments.
• Comprehensive understanding of Food & Beverage operations, including coordination with restaurant, bar, and banquet services.
• Proven expertise in Menu Development, with the ability to create diverse, innovative menus that reflect local and international cuisines.
• Experience in Purchasing and cost control, including vendor management, inventory oversight, and budget monitoring.
• Prior leadership experience managing multicultural kitchen teams, with a focus on training, performance management, and staff development.
• Thorough knowledge of food safety, hygiene standards, and regulatory compliance in a hospitality setting.
• Strong organizational and communication skills, with the ability to collaborate effectively across departments.
• Relevant culinary education or professional certification; international experience and familiarity with Balinese or Indonesian cuisine are advantageous.
• Ability to work flexible hours, including weekends and holidays, to support resort operations and events.