HEAD CHEF

About the role

Aloita Resort is seeking an experienced, creative, and hands-on Head Chef to oversee and manage daily kitchen operations across four properties: Aloita Resort, Sunset Villa, Makakan Estate, and Captain House. The successful candidate will be responsible for maintaining consistent food quality, managing kitchen teams and resources, controlling food costs, and delivering exceptional dining experiences across all four properties.

Key responsibilities

• Oversee and coordinate daily kitchen operations across Aloita Resort, Sunset Villa, Makakan Estate, and Captain House.
• Prepare and execute menus for restaurant service, breakfast, private villas, in-room dining, special events, and guest requests across all properties.
• Maintain consistent food quality, taste, presentation, portion control, and standardized recipes across all kitchens.
• Monitor food costs, kitchen budgets, purchasing, inventory, stock rotation, and supplier relationships.
• Develop and maintain standardized recipes, recipe cards, food costing sheets, and kitchen procedures.
• Plan kitchen staffing, scheduling, training, and daily task allocation; support recruitment and staff performance management.
• Ensure compliance with food safety, hygiene, sanitation, and food storage standards across all properties.
• Minimize food waste and maximize the efficient use of ingredients.
• Coordinate with the F&B and Operations teams to manage guest preferences, special occasions, private dining, and events.
• Monitor guest feedback and continuously improve food quality, menu offerings, and guest satisfaction.

About you

• Minimum 3 years of experience as a Head Chef, Sous Chef, or in a similar kitchen leadership role.
• Experience in a hotel, resort, restaurant, or villa environment is preferred.
• Good culinary knowledge of Indonesian, Asian, and Western cuisines.
• Proven ability to manage kitchen operations, food costs, inventory, purchasing, and stock control.
• Good understanding of recipe standardization, food safety, hygiene, sanitation, and HACCP principles.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to train, motivate, and supervise kitchen staff.
• Creative, disciplined, detail-oriented, and committed to high culinary standards.
• Able to work under pressure and manage multiple guest and operational requirements.
• Comfortable living and working in a remote island environment.

Benefits

• Competitive salary package
• Private accommodation
• Three meals per day
• Variable service charge, depending on occupancy and monthly performance.
• THR according to Indonesian employment regulations and company policy.
• BPJS according to applicable Indonesian regulations and company policy.
• One relocation flight to Mentawai at the start of employment, subject to arrangements.
• One return flight per year, subject to company policy and agreed routing.