Head Chef

Our client, a premier group of restaurants and cafes with multiple outlets in Bali, is actively seeking an experienced Head Chef their flagship location in Pererenan, Bali.

As a Head Chef, you will manage and work closely with other Chefs of all levels. Creating menu items, and recipes and developing dishes ensuring variety and quality and efficient service. Determining food inventory needs, stocking and ordering. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.

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 of 2 years experience as a Head Chef or Sous Chef preferably in well-established international restaurants in Bali.
• Strong leadership and team management skills.
• Creative ability for menu development and culinary innovation.
• In-depth knowledge of food safety and sanitation practices.
• Excellent organizational and multitasking skills.
• Ability to manage kitchen budgets and inventory effectively.
• Good communication skills for coordinating with staff and front-of-house teams.
• International experience is a plus.

Responsibilities:

• Supports the vision and goals of the Executive Head Chef at all times.
• Regulate working hours and visits between outlets and production houses, to keep the SOP standards in place.
• Hire, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Complies with any reasonable tasks given by the Executive Head Chef to the highest possible standard.
• Fully responsible for all kitchen administration and ensures standard forms and checklists are completed correctly.
• Oversee and participate in the preparation and presentation of dishes to ensure consistency and quality.
• To run the kitchen during service, controlling each section and ensuring the food pass and order sequence are handled correctly.
• To constantly provide suggestions and recipes for new menu items and specials in line with competitors and current market trends.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To ensure that the outlet operation is managed efficiently according to the established concept statements
• Manage inventory, order supplies, and control food costs to stay within budget.
• Ensure adherence to food safety standards and sanitation regulations to maintain a clean and safe kitchen environment.
• To conduct daily hygiene inspections and ensure that international standards are achieved. Apply corrective action if necessary.
• To ensure that the minimum operating standards are adhered to in order to achieve the level of Cuisine and related controls established in the Departmental Operations Manuals.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that each outlet is adequately equipped and food transfer and storage are managed to the highest standard.
• To lead and conduct the kitchen in monthly inventory checks on all operating equipment and supplies.
• To assist in developing menu "specials" and to prepare recipes and specifications for food items.
• To monitor and analyse the menus and products of competitive restaurants.
• To assign responsibilities to subordinates and to check their performance periodically.
• Work closely with front-of-house staff and management to coordinate service and address any operational issues.