One of our clients, a group of lifestyle cafés, offering a relaxed and inviting space for people to connect over quality food and drinks, is looking for a dynamic Head Chef to lead their kitchen teams.

The ideal candidate will provide exceptional leadership and culinary expertise across multiple venues, with a strong emphasis on creative brunch offerings. In this pivotal role, you will be responsible for maintaining the highest standards of quality control, overseeing kitchen operations at all venues, and leading a team of young, passionate chefs. A key focus will be staff training, fostering a culture of accountability, and nurturing an environment that promotes continuous learning, collaboration, and professional growth.

Requirements:

• Open for local candidates.
• Minimum of three years of experience in a Head Chef or Executive Chef role, with a strong track record in leading kitchen operations and delivering consistent culinary excellence.
• Culinary Degree or equivalent professional training in a reputable institution.
• Demonstrated ability to lead, inspire, and manage diverse kitchen teams across multiple venues with a focus on performance, collaboration, and accountability.
• Strong skills in menu development, kitchen workflow optimisation, food costing, inventory control, and quality assurance.
• Self-driven with excellent communication, organisational, and planning abilities—able to manage priorities, timelines, and team dynamics under pressure.
• Familiarity or experience with creative brunch style cuisine is an advantage but not essential.
• Knowledge of Bali’s culinary scene and access to local suppliers is a plus.
• Committed to upholding high standards in food safety, hygiene, and presentation.

Responsibilities:

• Lead the culinary direction and execution across multiple venues, ensuring breakfast and lunch menus are consistently innovative, authentic, and aligned with the brand’s identity.
• Design and test new recipes, plan seasonal or event-based menus, and establish standardised food presentation guidelines to ensure consistency and visual appeal.
• Maintain high standards of food quality and hygiene by implementing and monitoring mise en place procedures, kitchen safety, and sanitation protocols.
• Supervise and coordinate the daily activities of kitchen staff, ensuring efficient task delegation and timely execution during service.
• Inspire and manage culinary teams by fostering a culture of excellence, accountability, and creativity.
• Conduct regular training sessions to enhance technical skills, kitchen efficiency, and product knowledge, while motivating staff to take initiative and pride in their work.
• Oversee daily kitchen operations across all outlets, ensuring smooth workflow, quality control, and effective communication between teams.
• Lead the hiring, onboarding, and performance evaluation of kitchen personnel, including cooks and stewards, to maintain high-performance teams.
• Plan and execute pre-opening kitchen operations for new venues, including equipment planning, layout design, and menu implementation.
• Manage kitchen budgeting, inventory, supplier coordination, and cost control to ensure financial efficiency and minimise waste.

Benefits:

• Salary according to experience + BPJS

Job Type: Full-time