Head Chef

Our client, a boutique luxury resort in Lombok, is seeking a talented Head Chef. You'll create personalized dining experiences, specialize in Indonesian cuisine with locally sourced ingredients, manage kitchen staff, maintain high food quality standards, and oversee the daily operations of an all-inclusive resort.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be verified to ensure ownership)

Requirements:

• Minimum of 5 years or more of relevant culinary experience, with at least 2 years in a leadership role (Head Chef or Senior Sous Chef).
• Proven experience in casual fine dining, specializing in Indonesian cuisine using locally sourced ingredients.
• Previous experience with international brands or well-established restaurant brands.
• Strong leadership and team management skills to operate a small kitchen team operations.
• Excellent knowledge of food safety, sanitation, and health regulations.
• Strong time management and organization skills to handle a high-volume, fast-paced environment.
• Good command of written and spoken English.
• Ability to work independently and as part of a team to deliver exceptional guest experiences.
• Flexibility to work various shifts, including weekends and holidays.

Responsibilities:

• Oversee all kitchen operations, ensuring high-quality food preparation, presentation, and service.
• Create and develop innovative, high-quality Indonesian-inspired menus, ensuring consistency and quality in every dish.
• Ensure compliance with food safety, hygiene, and health regulations.
• Monitor inventory, order supplies, and maintain cost control while ensuring quality standards.
• Manage food production, and maintain an organized and efficient kitchen environment.
• Handle guest feedback and special dietary requests, ensuring personalized service.
• Foster a positive and collaborative team environment, ensuring high staff morale and motivation.
• Work with the team to deliver personalized dining experiences for guests, tailoring meals to their preferences where possible.
• Contribute to the development of seasonal menus, specials, and events.