Executive Chef (Manager) - Bali

Qualifications:

• Proven experience as an Executive Chef or senior culinary leadership role in a high/mid-range hotel or resort environment.
• In-depth knowledge of international cuisine, banquet operations, menu engineering, and food cost calculation.
• Solid leadership, team management, and communication skills.
• Good understanding of budgeting, forecasting, and financial performance analysis.
• In-depth knowledge of HACCP, food safety, and hygiene standards.
• Ability to work under pressure in a fast-paced hospitality environment.
• Creative, innovative, and passionate about culinary excellence and guest satisfaction.
• A Diploma or Degree in Culinary Arts, Hospitality Management, or a related field is preferred.

Job Description:

• Lead and oversee all kitchen operations, including restaurants, banquets, and special events.
• Develop menus, recipes, and food concepts with a strong focus on quality, creativity, consistency, and cost control.
• Manage kitchen performance through budgeting, forecasting, food cost analysis, and monthly P&L reviews.
• Ensure compliance with food safety, hygiene, HACCP, and hotel operational standards.
• Oversee and develop culinary team members through training, scheduling, training, and performance management.
• Plan and implement food promotions and seasonal culinary programs.
• Maintain strong coordination with other departments to ensure smooth hotel operations and guest satisfaction.
• Monitor market trends, guest preferences, and competitors' offerings to improve culinary experiences and business performance.