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

  • Full Time
  • Jimbaran, Bali
  • Posted 2 months ago
  • Deadline Required: July 9, 2024

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.


  • 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.


  • 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.


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