Job description
We are seeking a talented and motivated Head Chef to lead our culinary team in Ubud, Bali, and help shape our creative and exciting food concept for guests. As the culinary leader, you will oversee menu development, kitchen operations, and guest-focused dining experiences while upholding the highest standards of quality, consistency, and safety. This role is ideal for a dynamic professional who blends creativity with strong operational discipline to deliver memorable meals in a vibrant hospitality setting.
In this role, you will mentor cooks and station chefs, craft seasonal menus that blend Indonesian flavors with modern techniques, and collaborate with front-of-house teams to ensure seamless service. You will manage food costs, supplier relationships, and inventory to maximize quality and profitability, while maintaining a warm, guest-centric kitchen culture. The ideal candidate is passionate about hospitality, deeply familiar with Bali’s culinary scene, and proven in delivering exceptional dining experiences in busy service environments.
Join us to elevate our dining concept in one of Bali's most inspiring settings and lead a team that defines culinary excellence on every plate. This is an opportunity to shape a distinctive culinary identity and drive guest satisfaction through every dish.
Responsibility
- Lead the culinary team in day-to-day kitchen operations, ensuring consistency and excellence across all service periods.
- Drive menu development, seasonal specials, and concept innovations that align with the brand and guest preferences.
- Oversee food safety and sanitation, implement HACCP practices, and uphold the highest hygiene standards.
- Manage food costs, portion control, inventory, supplier relationships, and vendor negotiations to optimize profitability.
- Coordinate with front-of-house to deliver flawless guest experiences, accurate plating, and timely service during peak hours.
- Recruit, train, and mentor line cooks, pastry staff, and sous-chefs; establish performance goals and development plans.
- Plan kitchen staffing, schedules, and cross-training to maintain smooth operations and high morale.
- Lead event catering and special occasions, ensuring quality and consistency in all custom menus.
Qualification
- Minimum 5-7 years of professional kitchen leadership experience, with a proven track record as a Head Chef or Executive Chef.
- Diploma or degree in culinary arts; professional certifications in food safety (HACCP, ServSafe or local equivalents).
- Strong knowledge of Indonesian and international cuisines; ability to balance creativity with cost control.
- Excellent leadership, communication, and team-building skills; ability to motivate a diverse kitchen staff.
- Experience in high-volume service and event catering; ability to manage fast-paced service with attention to detail.
- Fluency in English; knowledge of Bahasa Indonesia is a plus; proficiency with kitchen software or POS systems is desirable.