Head chef

Requirements:

• Minimum 5 years of culinary experience, including at least 2 years in a Head Chef, Executive Sous Chef, or similar leadership position.
• Strong experience in restaurant, hotel, catering, or hospitality operations.
• Excellent knowledge of kitchen operations, food preparation, and culinary standards.
• Strong leadership and team management skills.
• Able to develop menus, recipes, and kitchen SOPs.
• Strong understanding of food costing, menu costing, portion control, purchasing, and inventory management.
• Able to monitor food quality, consistency, presentation, and hygiene standards.
• Strong knowledge of HACCP and food safety principles.
• Able to manage kitchen labor costs and operational budgets.
• Experienced in staff training, scheduling, and performance management.
• Strong communication and problem-solving skills.
• Professional, disciplined, and results-oriented.
• Good English communication skills.
• Preferably already residing in Bali.
• Available immediately.