Executive Chef

Our client, an eco-luxury resort in one of the Gili islands, offering a blend of barefoot luxury and adventure, is actively looking for a passionate Executive Chef to lead their culinary team.

As Executive Chef, you will direct the culinary team and all kitchen activities, developing diverse menus that incorporate Asian, international, and Western flavors, and ensuring that all culinary operations maintain the highest standards of quality, presentation, and service in the resorts beach-side restaurant.

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:

• Proven culinary experience of at least 3 years in a senior leadership role as a head chef or chef de cuisines for a well-established international brand.  
• Strong background in Asian and international dishes with various cooking techniques.
• Operations-oriented with a proactive approach to managing daily kitchen activities and problem-solving.
• Capable of managing and organizing the entire production unit.
• Ability to create new menus and present varying top food quality.
• Prior experience in food control and labour cost, sample preparation and menu development.
• Strong leadership skills, with the ability to inspire and manage diverse teams effectively.
• Excellent financial acumen for managing budgets, cost control, and maximizing profitability.
• Good command of written and spoken English for effective communication with staff, management, and guests.
• Extensive knowledge of food safety, hygiene, and health standards, ensuring compliance with all regulations.
• Proven experience working in Asia, specifically in Indonesia, is essential.
• Experience working in remote locations is an advantage.

Responsibilities:

• Oversee and manage all aspects of kitchen operations, ensuring seamless day-to-day performance.
• Develop and execute innovative menus that reflect the resort's luxury and tropical setting, catering to diverse guest preferences.
• Lead the culinary team by recruiting, training, mentoring, and conducting regular performance reviews.
• Monitor and maintain the highest standards of food preparation, presentation, and service quality.
• Collaborate with other departments, including Food & Beverage, to create cohesive dining experiences.
• Manage inventory, control food costs, and source quality ingredients, prioritizing local suppliers.
• Ensure compliance with food safety, sanitation, and hygiene standards at all times.
• Handle guest feedback professionally, adapting menus and services to meet their needs and exceed expectations.
• Foster a culture of teamwork, motivation, and continuous improvement within the kitchen team.