Head Chef – Restaurant & Sunset Rooftop Bar (Canggu)

One of Bali’s popular smart-casual Restaurants offering a vibrant and memorable dining experience that incorporates luxury dining, signature cocktails, music and sunset vibes is hiring a Head Chef to join their team immediately. 

The ideal candidate will hold a key leadership position in the kitchen, following and enforcing the executive chef’s requirements and guidelines. Assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff have proper direction

Requirements :

• Open for local and expat candidates.
• Min. 2-5 years experience of formal culinary experience or food service management at a busy restaurant or hotel kitchen.
• Fluent in English.
• Strong knowledge of culinary techniques, food safety, and hygiene practices.
• Leadership and communication skills to effectively manage and motivate a diverse kitchen team.
• Ability to work in a fast-paced environment and handle high-pressure situations.
• Creativity and innovation in menu planning and execution.
• Attention to detail and organisational skills.
• Excellent organisational and time management skills.
• Ability to handle difficult or unexpected situations in the workplace.
• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly.
• Teamwork oriented.

Responsibilities :

• Directing the food preparation process and delegating tasks fairly.
• Ensuring that the kitchen operates in a timely way that meets our quality standards.
• Cooking and preparing high quality dishes.
• Assisting the Executive Chef to create menu items, recipes and to develop dishes.
• Supervising all kitchen stations.
• Supervising, motivating, and working closely with other chefs of all levels.
• Being responsible for health and safety.
• Being responsible for food hygiene practices, keeping the workstation and kitchen equipment clean, organised and sanitised.
• Ensuring food quality and excellent standards are maintained for all dishes created.
• Assisting with determining food inventory needs, stocking, ordering, and ensuring supplies are fresh and of high quality.
• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
• Assisting the Executive Chef to manage and train kitchen staff, establish working schedule and assess staff’s performance.
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef.

Benefits: 

• BPJS Kesehatan & Ketenagakerjaan
• Service Charge
• THR