An international hotel group with a collection of hotels in Australia, Hong Kong and Bali is looking for an Executive Chef to join their team immediately.
The ideal candidate is a visionary and hands-on culinary leader with a passion for innovation and excellence. They bring strong team management skills, a deep understanding of food preparation and presentation standards, and the ability to craft memorable dining experiences. With a focus on quality, creativity, and profitability, they inspire the kitchen team to uphold brand values while consistently delivering exceptional cuisine that exceeds guest expectations.
Requirement :
- Open for expat candidates.
- Proven five years experience as an Executive Chef or Head Chef in a high-volume hotel or resort environment.
- Exceptional culinary skills with a strong understanding of modern food trends and international cuisine.
- Solid experience in menu engineering, food costing, and kitchen financial management.
- Strong leadership skills with experience in team building, training, and mentoring.
- In-depth knowledge of food safety, hygiene standards, and occupational health & safety practices.
- Excellent organisational, planning, and time management skills.
- Ability to thrive in a fast-paced, customer-focused environment.
- Fluent in English (spoken and written), additional language skills are an advantage.
- Culinary degree or relevant certification is preferred.
Responsibilities :
- Develop modern, fresh, high-quality menus.
- Ensure menu items are visually appealing, well-costed, and profitable, reflecting ongoing market trends and guest expectations.
- Collaborate with the Hotel GM to tailor menu offerings for local markets, functions, and promotions.
- Maintain consistency in food presentation and recipe standards across all kitchens.
- Implement standardised kitchen procedures to ensure efficiency and consistent quality.
- Monitor food quality, portion control, and timely service to meet or exceed guest expectations.
- Foster a customer-focused kitchen team that supports front-of-house operations and consistently delivers excellent food.
- Lead recruitment, training, and performance management for kitchen staff, including apprentices.
- Promote internal succession planning by mentoring team members for future leadership roles.
- Ensure all staff understand their roles, responsibilities, and performance metrics through regular reviews and feedback.
- Manage food and labour costs within agreed targets set by the Hotel GM.
- Implement cost control measures, including stock management, accurate recipe costing, and efficient roster planning.
- Ensure all goods receipt and stock transfers follow proper procedures.
- Source high-quality, competitively priced ingredients and maintain strong relationships with reliable suppliers.
- Monitor incoming deliveries for accuracy and freshness, and ensure proper stock rotation and storage.
- Enforce strict hygiene, sanitation, and food safety standards throughout all kitchens.
- Ensure compliance with occupational health & safety practices. regulations and provide proper training and protective equipment to all kitchen staff.
- Keep the kitchen clean and inspection-ready at all times.
- Promote a positive work environment that values teamwork, productivity, and open communication.
- Conduct monthly performance appraisals and address performance issues with appropriate training or disciplinary action.
- Minimise staff turnover by ensuring engagement, recognition, and clear career development opportunities.
Benefits:
- Salary according to experience
- Mandiri Healthcare
- Housing allowance
- Kitas provided
- Duty meals / F&B credit
