Head Chef (Gili Islands)

Our client, an eco-luxury resort located in one of the stunning islands of Gili islands, approximately 20 minutes from Lombok island is expanding its property outlet by opening an Indonesian-Mediterranean concept restaurant and is actively seeking an experienced Head Chef to join their team.

As a Head Chef, you will lead the culinary operations, develop creative and appealing menus, supervise kitchen staff, ensure exceptional food quality, uphold food safety standards, and work closely with other departments to deliver distinctive dining experiences that reflect the brand's guidelines.

Requirements: 

• Bachelor's degree or Diploma in Culinary arts.
• Minimum of 2 years experience as a Head Chef or 3 years solid experience as a Sous Chef from a well-established restaurant or hospitality brand in Bali.
• Experience in managing high-volume kitchen operations is preferred.
• Experience working in a remote location is a plus!
• Excellent leadership, communication, and interpersonal skills.
• Creativity and passion for culinary arts with a strong understanding of various cuisines, particularly Indonesian and Mediterranean.
• Strong leadership and team management skills.

Responsibilities:

• Create and innovate seasonal menus for breakfast, lunch, room
  service, and dinner, showcasing the diverse flavours and ingredients along the Spice Route, blending Indonesian and Mediterranean cuisines.
• Lead the culinary efforts for the new restaurant, developing recipes and training staff to deliver an exceptional dining experience from day one.
• Oversee daily kitchen operations, ensuring efficient workflow
  and adherence to food safety and sanitation standards.
• Recruit, train, and manage kitchen staff, fostering a positive work
  environment that encourages teamwork and professional development.
•  Maintain high standards for food quality, presentation, and taste;
  regularly review dishes and recipes to ensure consistency and excellence.
• Manage inventory, food costs, and purchasing; ensure that
  the kitchen operates within budget while minimising waste.
• Work closely with front-of-house staff to ensure seamless service and
  address any guest feedback or concerns promptly.
• Ensure compliance with health and safety regulations, maintaining a clean and organised kitchen environment.
• Coordinate special events, private dining experiences, and catering services as needed.