Expat Head Chef – Contemporary Bistro (Canggu)

Are you a talented chef searching for a new opportunity? One of Bali’s trend setting, fine dining venues is looking for an Expat Head Chef to join their team immediately. 

The ideal candidate is responsible for overseeing all culinary operations of this upscale, contemporary bistro and wine bar, from menu creation and kitchen management to team leadership and cost control. They ensure high-quality food, manage kitchen staff, innovate menus, maintain budgetary goals, and prioritise customer satisfaction while adapting to local culinary preferences and adhering to safety regulations.

Requirements :

• Open for local and expat candidates.
• Min. 3+ years of experience in a Head Chef or Senior Sous Chef role.
• Background in fine dining or hatted venues.
• Strong leadership and team management skills.
• Financial acumen and experience in managing kitchen budgets.
• Passion for contemporary bistro cooking techniques.
• Ability to maintain professionalism and supportiveness during busy service.
• Culinary degree or relevant certification is a plus.
• Knowledge of food safety and sanitation standards.
• Creativity and innovation in menu development.
• Effective communication skills for interacting with kitchen staff and management. 
• Flexibility to adapt to changing menu preferences and seasonal ingredients.
• Ability to maintain high standards of food quality, taste, and presentation.
• Commitment to upholding health and safety regulations in the kitchen.
• Strong problem-solving abilities and a proactive approach to addressing kitchen challenges.

Responsibilities :

• Develop and innovate menu offerings in line with the wood fire contemporary bistro concept.
• Lead, inspire, and manage a team of 15+ chefs, fostering a hardworking and passionate environment.
• Bring your experience from fine dining or hatted venues to maintain professionalism and composure during busy service.
• Demonstrate solid management skills acquired through a minimum of 3+ years in a Head Chef or Senior Sous Chef role.
• Take responsibility for kitchen financial results, including monitoring food and labour costs and forecasting targets.
• Work collaboratively with other key members of the restaurant team while remaining hands-on in the kitchen. 

Benefits: 

• Salary according to experience + BPJS