Executive Chef – International Cuisine

About the role

We are looking for an experienced and creative Executive Chef to lead our hotel's culinary operations, specializing in international cuisine. The ideal candidate will have strong expertise in preparing a variety of international dishes, developing menus, managing kitchen teams, and maintaining the highest standards of food quality, presentation, hygiene, and consistency. The successful candidate will be responsible for overseeing all kitchen operations, creating exceptional dining experiences for guests, and ensuring efficient kitchen performance while maintaining food cost control and operational profitability.

Key responsibilities

• Oversee daily kitchen operations and ensure smooth coordination across all kitchen sections

• Lead, train, supervise, and motivate kitchen staff to maintain high culinary standards

• Organize staff schedules, kitchen workflows, and food preparation activities

• Ensure consistent food quality, taste, presentation, and portion control

• Plan, develop, and execute menus featuring a variety of international cuisines, including European, Mediterranean, Asian, and other global culinary styles

• Create innovative dishes while maintaining authenticity, quality, and consistency

• Develop seasonal menus, buffet selections, à la carte menus, and special dining concepts based on the hotel's requirements

• Adapt menus to accommodate different guest preferences, dietary requirements, allergies, and special requests

• Manage food costs, kitchen budgets, and inventory to achieve operational targets

• Ensure all food preparation and storage activities comply with food safety, hygiene, and sanitation standards

About you

• Proven experience as an Executive Chef, Head Chef, or in a senior culinary leadership position, preferably in an international hotel, luxury resort, or upscale restaurant

• Strong knowledge of international cuisine, with expertise in European and other global culinary styles

• Demonstrated experience managing kitchen teams and overseeing multiple kitchen operations

• Strong skills in menu planning, recipe development, food presentation, and kitchen organization

• Solid understanding of food costing, budgeting, inventory management, and purchasing

• Excellent knowledge of food safety, hygiene, and sanitation standards

• Strong leadership, communication, problem-solving, and organizational skills

• Ability to work under pressure and maintain high standards in a fast-paced hospitality environment

• Good command of English is preferred

• Culinary qualifications or professional kitchen training are an advantage

Benefits

• Competitive salary based on experience and qualifications

• Opportunity to lead and develop the hotel's culinary concept

• A professional working environment in Pandawa, Bali

• Opportunities for career growth and professional development