Lowongan Kerja Bali Posisi Head Chef di Bali Jobs Recruitment

Our client is a pre-opening European restaurant located in the vibrant hub known for its stunning beaches and flourishing culinary scene on the southwestern coast of Bali island. They are actively seeking a passionate Head Chef to lead their pre-opening team.

As a head chef, you are responsible for overseeing kitchen operations, creating menus, managing kitchen staff, ensuring food quality and safety, and maintaining inventory and cost control.

Requirements :

• Proven experience in Culinary Management preferably from a restaurant or other similar establishment. 
• Minimum of 1-year experience as a sous chef or Chef De Cuisines from a reputable brand in Bali or another similar establishment.
• Ability to manage and lead a team.
• Experienced working in an International restaurant is preferred.
• Excellent command of both written and spoken English.
• Ability to perform quality control and food supply. 
• Pre-opening experience is a plus.
• Creativity and Innovation in Menu Development.
• Knowledge of Food Safety and Sanitation Regulations.
• Ability to Manage Inventory and Budgets.
• Ability to Train and Supervise Kitchen Staff.
• Adaptability to Changing Priorities and Demands.
• Knowledge of Various Cooking Techniques and Cuisines.
•  Familiarity with Kitchen Equipment and Maintenance.

Responsibilities:

• Develop and update menus, ensuring they reflect the restaurant’s theme, meet customer preferences, and incorporate seasonal ingredients.
• Oversee the preparation, cooking, and presentation of dishes to ensure high quality and consistency. 
• Monitor portion sizes and taste-test dishes for quality assurance.
• Manage all aspects of the kitchen operation, including staffing, scheduling, and training. 
• Coordinate with other kitchen staff to ensure smooth workflow and timely food production.
• Monitor inventory levels of food and kitchen supplies, and place orders as needed. 
• Minimise waste and control food costs by implementing effective inventory management practices.
• Ensure compliance with health and safety regulations, including proper food handling, storage, and sanitation procedures. 
• Conduct regular inspections to maintain cleanliness and hygiene standards in the kitchen.
• Lead and supervise kitchen staff, including chefs, cooks, and assistants.
• Provide guidance, feedback, and training to ensure all staff members perform their duties effectively.
• Work closely with front-of-house staff to address customer feedback and resolve any issues related to food quality or service. 
• Strive to exceed customer expectations and maintain high levels of satisfaction.
• Develop and manage the kitchen budget, including food costs, labor costs, and other expenses. 
• Identify opportunities to optimize costs and maximize profitability without compromising quality.