Deskripsi pekerjaan
Kami adalah retreat butik baru yang berlokasi di Balian, Bali, sebuah kawasan pesisir tenang yang dirancang untuk pergerakan, komunitas, dan slow living bagi para kelompok retret, pendidik, dan praktisi. Makanan memegang peranan sentral dalam ritme keseharian kami, mulai dari meja bersama, bahan-bahan jujur, hingga hidangan yang memulihkan energi tubuh. Sebagai Head Chef, Anda bertanggung jawab memimpin seluruh operasional dapur, menciptakan konsep kuliner serta menu fusi internasional dengan sentuhan lokal Bali yang selaras dengan posisi wellness kami.
Tanggung jawab: Design and develop the resort's food concept and menus — an international fusion cuisine with a strong Balinese local touch, aligned with the wellness positioning; Own food cost, portion control and menu pricing in coordination with the Operations Manager, protecting margins without compromising guest experience; Build and lead the kitchen team from pre-opening: recruitment input, training, shift scheduling and performance management; Establish and enforce kitchen SOPs, food safety and hygiene standards (HACCP principles), and supplier/quality control protocols; Manage supplier relationships and procurement, prioritizing local and sustainable sourcing; Adapt menus to accommodate retreat groups' dietary requirements (vegetarian, vegan, gluten-free, detox/cleanse protocols and facilitator-specific requests); Collaborate with the FNB Supervisor and Guest Experience team on service sequencing, special events and retreat-specific dining experiences; Report kitchen performance metrics (food cost %, waste, guest feedback) to the Operations Manager; Reports to: Operations Manager; Qualifications.
Kualifikasi: Minimum 5 years of experience in a kitchen leadership role (Head Chef, Sous Chef with strong progression, or Executive Chef), ideally in boutique hotels, retreat centers or premium hospitality; Proven experience in pre-opening menu development is a strong plus; Demonstrated skill in international fusion cuisine with genuine command of Balinese/Indonesian local flavors and techniques; Solid understanding of food costing, procurement and kitchen P&L management; Experience accommodating special dietary requirements (vegetarian, vegan, gluten-free, wellness/detox menus) — highly valued given the retreat clientele; Strong leadership and team-building skills; able to train and develop a kitchen brigade from the ground up; Working knowledge of food safety and hygiene standards (HACCP or equivalent); Conversational English (required for guest and facilitator interaction).
Benefit: Meal Allowance; Annual Bonus; THR; BPJS; Annual Leave.
Tanggung jawab
- Design and develop the resort's food concept and menus — an international fusion cuisine with a strong Balinese local touch, aligned with the wellness positioning
- Own food cost, portion control and menu pricing in coordination with the Operations Manager, protecting margins without compromising guest experience
- Build and lead the kitchen team from pre-opening: recruitment input, training, shift scheduling and performance management
- Establish and enforce kitchen SOPs, food safety and hygiene standards (HACCP principles), and supplier/quality control protocols
- Manage supplier relationships and procurement, prioritizing local and sustainable sourcing
- Adapt menus to accommodate retreat groups' dietary requirements (vegetarian, vegan, gluten-free, detox/cleanse protocols and facilitator-specific requests)
- Collaborate with the FNB Supervisor and Guest Experience team on service sequencing, special events and retreat-specific dining experiences
- Report kitchen performance metrics (food cost %, waste, guest feedback) to the Operations Manager
- Reports to: Operations Manager
- Qualifications
Kualifikasi
- Minimum 5 years of experience in a kitchen leadership role (Head Chef, Sous Chef with strong progression, or Executive Chef), ideally in boutique hotels, retreat centers or premium hospitality
- Proven experience in pre-opening menu development is a strong plus
- Demonstrated skill in international fusion cuisine with genuine command of Balinese/Indonesian local flavors and techniques
- Solid understanding of food costing, procurement and kitchen P&L management
- Experience accommodating special dietary requirements (vegetarian, vegan, gluten-free, wellness/detox menus) — highly valued given the retreat clientele
- Strong leadership and team-building skills; able to train and develop a kitchen brigade from the ground up
- Working knowledge of food safety and hygiene standards (HACCP or equivalent)
- Conversational English (required for guest and facilitator interaction)
Benefit
- Meal Allowance
- Annual Bonus
- THR
- BPJS
- Annual Leave
Informasi lowongan
- Tipe pekerjaan
- Full-time
- Gaji
- Rp 8.000.000 – Rp 10.000.000 per month