Expat Executive Chef – Rooftop Bar & Restaurant – Mexican Cuisine (Jimbaran)

One of Bali’s leading hotel and resort groups is searching for an Expat Executive Chef to join their team immediately for a new rooftop bar and restaurant concept.

The ideal candidate is someone with extensive experience in the hospitality and restaurant industry with strong leadership skills and a thorough understanding of kitchen operations. This role will report to the Hotel Executive Chef.

Requirements:

• Open for expat candidates only.
• Candidates must have a strong, proven experience in Mexican cuisine.
• Minimum 6-8 years experience in the hotel industry or F&B sector.
• Proven experience in Bali is preferred.
• Good command of English both oral and written communication skills.
• Strong leadership and management skills.
• Ability to manage all kitchen operations and maintain hygienic standards and practices and sanitation needs.
• Conduct regular staff training in order to ensure quality in the preparation and presentation of a consistent, high level dining experience which meets customers expectations.
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
• Ability to control budgets and work with figures.
• Ability to work under pressure and make quick decisions.

Responsibilities:

• Manages all functions of the kitchen operations to achieve the optimum departmental profit and optimum quality level of food production and sanitation.
• Oversees special events and special food promotions.
• Makes recipes and maintains updated and accurate costing of all dishes prepared and sold in the Food & Beverage operations.
• Develops and writes standard recipes.
• Develops new dishes and products.
• Takes steps to ensure that outstanding culinary technical skills are maintained.
• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to kitchen operations accordingly.
• Ongoing control and analysis of sales, costs, issuing of food, quality and presentation of food products, condition and cleanliness of facilities and equipment, guest satisfaction, marketing.
• Develops with the Training Manager training plans and training material according to outlet guidelines.
• Keeps an updated outlet policy and procedure file on all food production matters.
• Sets Food Production goals and develops strategies, procedures and policies.
• Determines with the Finance Director the minimum and maximum stocks of all food, materials and equipment.
• Sets standard of all food and equipment purchases.
• Works with Human Resources on manpower planning and management needs.
• Works with Director of Finance in the preparation and management of the outlet’s budget.

Benefits:

• Salary according to experience
• Kitas + KPIs annual bonus
• Health insurance (BPJS + International)