Head Chef (Hospitality Industry) - Bali

Description:

SabiKerja is a curated headhunter agency based in Jakarta that is well-known as a one-stop talent solution in which we connect curated quality talent with the institution or company that partners with us.

We represent our esteemed client, a luxurious resort nestled in the breathtaking landscapes of Bali. With its world-class amenities and exceptional service, our client offers an unforgettable experience for guests seeking relaxation and rejuvenation in paradise.

Key Responsibilities:

• Lead and manage the resorts culinary operations, ensuring the highest standards of food quality, presentation, and taste.
• Develop and create innovative menus that showcase local and international cuisines, catering to the diverse preferences of guests.
• Oversee the entire kitchen team, including sous chefs, line cooks, and kitchen assistants, providing guidance, training, and support to maintain a cohesive and efficient kitchen environment.
• Manage food inventory, ordering, and cost control measures to optimize profitability while maintaining quality standards.
• Ensure compliance with food safety and sanitation regulations, maintaining a clean and organized kitchen environment.
• Collaborate with other departments, such as the restaurant and banquet teams, to ensure seamless coordination and exceptional dining experiences for guests.
• Stay updated on culinary trends, techniques, and ingredients, incorporating them into menu development and enhancing the resorts culinary offerings.
• Foster a positive and collaborative work culture, promoting teamwork, creativity, and continuous improvement within the kitchen team.
• Maintain strong relationships with local suppliers, ensuring the availability of fresh and high-quality ingredients for the resorts culinary operations.
• Uphold the resorts reputation for culinary excellence, consistently delivering exceptional dining experiences that exceed guest expectations.

Requirements:

• Minimum of 2 years of experience as a Head Chef or in a similar leadership role within the hospitality industry, preferably in a luxury resort or high-end restaurant setting.
• Strong culinary skills and a passion for creating exquisite dishes that showcase creativity, flavor, and presentation.
• Excellent leadership and team management abilities, with the capacity to inspire and motivate a diverse kitchen team.
• In-depth knowledge of various cuisines, culinary techniques, and food trends.
• Strong understanding of food safety and sanitation regulations, ensuring compliance and maintaining a clean and hygienic kitchen environment.
• Ability to manage food costs, inventory, and ordering processes to optimize profitability.
• Flexibility to work in a dynamic environment, including weekends, evenings, and public holidays as required.
• Culinary degree or relevant certification is preferred.