Executive Chef

Our client is a luxury boutique hotel group with more than 10 locations in Bali, headquartered in Ubud. With a growing portfolio of unique properties of 4* and 5* star hotel units in prime locations of Bali, they are currently seeking a visionary and hands-on Executive Chef to lead culinary operations across one of their flagship units.

The ideal candidate will bring creativity, strong leadership, and a passion for innovative food presentation, while ensuring consistent quality and exceptional dining experiences aligned with the brands high standards.

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

Requirements:

• Minimum 8-10 years of culinary experience, with at least 3 years in a leadership role as Executive Chef or Head Chef.
  
• Proven creativity in food presentation is essential.
  
• Pre-opening experience is mandatory, whether in a standalone restaurant or a hotel restaurant setting.
  
• A strong restaurant background is required, with emphasis on a diverse culinary portfolio including variety in cuisine (beyond Indonesian, Balinese, and Asian, with preference for Chinese and Southeast Asian influences).
  
• Exceptional plating skills and a well-documented portfolio of previous work.
  
• Ability to lead menu reengineering initiatives (typically every 6 months), collaborating closely with the Sous Chef for review and refinement.
  
• Solid understanding of kitchen operations, cost control, and maintaining high-quality food standards.
  
• Excellent leadership, team management, and communication skills.
  

Responsibilities:

• Lead the overall kitchen operations, ensuring smooth daily service, high standards of food quality, hygiene, and consistency.
  
• Oversee and inspire the culinary team, including training, mentoring, scheduling, and performance management.
  
• Design, develop, and regularly update innovative and visually appealing menus across a variety of cuisines, with a strong emphasis on food presentation.
  
• Collaborate with the Sous Chef to reengineer menus every 6 months, ensuring alignment with concept, guest preferences, and cost efficiency.
  
• Take charge of pre-opening preparations including kitchen layout planning, recruitment, equipment procurement, and SOP development.
  
• Maintain strict control over food cost, portioning, and waste management, while working closely with purchasing and inventory teams.
  
• Ensure compliance with food safety regulations and hygiene standards across all kitchen areas.
  
• Curate and present a diverse culinary offering, with an emphasis on flavors beyond Indonesian, Balinese, and traditional Asian particularly highlighting Chinese and Southeast Asian influences.
  
• Collaborate with restaurant management on promotions, seasonal menus, and special events.
  
• Review kitchen performance, guest feedback, and implement improvements where needed to enhance guest satisfaction.