Requirements
- Demonstrated experience in an executive chef or senior culinary leadership position within upscale or mid-scale hotel or resort kitchens.
- In-depth understanding of global cuisines, banquet service logistics, menu design, and food expense analysis.
- Proven ability to lead teams, manage kitchen staff, and communicate effectively across departments.
- Familiarity with financial planning, budget oversight, and performance metrics in food and beverage operations.
- Thorough knowledge of HACCP protocols, food safety regulations, and sanitary handling practices.
- Capacity to perform efficiently under stress in a high-demand hospitality environment.
- Creative mindset with a dedication to culinary innovation and delivering outstanding guest experiences.
Nice to Have
- Formal education such as a diploma or degree in Culinary Arts, Hospitality Management, or a similar discipline is advantageous.
Work Arrangement
On-site — Jl. Pratama Tanjung Benoa Nusa Dua, Bali Indonesia
