Executive Chef

Role Description

This is a full-time on-site role for a Executive Chef at 7AM 7PM Group located in Bali, Indonesia. The Executive Chef will be responsible for overseeing the kitchen operations, creating and designing menus, supervising kitchen staff, managing inventory and food costs, and ensuring food quality and presentation standards are met.

Requirements

• Minimum 8–10 years of professional culinary experience, with at least 3–5 years in a senior culinary leadership role.
• Proven experience as an Executive Chef, Group Chef, Corporate Chef, or equivalent senior culinary position.
• Strong experience managing multiple outlets, kitchens, or production facilities simultaneously.
• Proven ability to lead and develop Head Chefs, Sous Chefs, CDPs, Commis, and wider culinary teams.
• Strong knowledge of culinary operations, kitchen systems, SOP implementation, food safety, and hygiene standards.
• Strong understanding of food cost, yield, portion control, waste management, and production efficiency.
• Experienced in menu development, recipe standardization, costing, product development, and menu engineering.
• Proven experience in training, coaching, performance management, and succession planning for culinary teams.
• Experience in new outlet openings, kitchen setup, pre-opening preparation, and operational launches.
• Good practical knowledge of commercial kitchen equipment, workflow, production systems, and kitchen infrastructure.
• Strong analytical and problem-solving skills with the ability to make data-driven operational decisions.
• Strong communication and leadership skills, with the ability to work effectively with Management, Operations, Procurement, Accounting, HR, and Outlet teams.
• Commercially minded and able to balance food quality, creativity, operational efficiency, and profitability.
• Willing to conduct regular outlet visits and remain hands-on with kitchen operations.
• Multi-concept / multi-brand F&B experience is highly preferred.
• Experience in bakery, café, restaurant, or hospitality operations is an advantage.
• Based in Bali or willing to work in Bali.

Key Qualifications

The ideal candidate is a culinary leader who can:

• Lead and manage multiple kitchens and culinary teams.
• Build and implement practical culinary systems and SOPs.
• Maintain consistent food quality and standards across outlets.
• Control food cost, waste, yield, and productivity.
• Develop and strengthen Head Chefs and future culinary leaders.
• Lead menu and product development from concept through implementation.
• Support new outlet openings and kitchen projects.
• Solve operational problems quickly and effectively.
• Build a disciplined, organized, efficient, and high-performing culinary organization.