Executive Chef

Description

We are seeking a talented and innovative Executive Chef to lead our culinary team for the entire culinary operation to foster innovation, curate a menu that reflects both global trends and local flavors, and ensure the highest standard of quality & presentation for an exceptional dining experience while maintaining operational efficiency and profitability for our 5-star resort in Bali.

The ideal candidate has a passion for culinary excellence, creativity in menu design, and strong leadership skills to guide our kitchen staff in a dynamic environment.

Requirements

1. Proven experience as an Executive Chef or in a similar leadership role in a 4-5 star hospitality setting.
2. Culinary degree from a recognized institution or equivalent experience.
3. Strong knowledge of international & local cuisines and contemporary cooking techniques.
4. Excellent leadership and communication skills, with the ability to motivate and manage a diverse team.
5. Passion for high-quality food and a commitment to creating memorable dining experiences.
6. Ability to thrive in a fast-paced, high-pressure environment while maintaining a positive attitude.
7. Excellent understanding of food safety standards and kitchen hygiene.
8. Ability to manage budgets, control costs, and drive profitability.
9. Creative mindset with a passion for delivering exceptional dining experiences.

Responsibilities

1. Lead and inspire the culinary team, fostering a culture of excellence and collaboration.
2. Oversee all kitchen operations, ensuring high standards of food quality, presentation, and consistency including food preparation, inventory management, and hygiene practices.
3. Create and design unique, seasonal menus that showcase local ingredients and culinary trends.
4. Ensure consistent food quality, presentation, and adherence to 5-star standards.
5. Train, mentor, and develop culinary team members, ensuring skill growth and career progression.
6. Stay updated with global culinary trends, integrating them into the hotel’s offerings.
7. Monitor and manage food costs, inventory, and labor costs to maximize profitability without compromising quality.
8. Implement cost-effective purchasing strategies and maintain relationships with local suppliers.
9. Maintain cost control, monitor food waste, and optimize kitchen efficiency.
10. Collaborate with the Food and Beverage Manager to enhance the overall dining experience for resort guests.
11. Address guest feedback and dietary requirements promptly and creatively.

Min. Years Of Experience

4