Head Chef (Boutique Hotel, Preopening)

Job Summary

We are a new boutique retreat opening in Balian, Bali: a quiet stretch of coast far from the busier side of the island. Built for movement, community and slow living, we host retreat groups, educators and practitioners who come here to practice, gather and reconnect with nature. Food is central to that rhythm: shared tables, honest ingredients, meals that fuel the body and bring people together.

Job Description

• 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

• 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)

Benefits:

• Meal Allowance

• Annual Bonus

• THR

• BPJS

• Annual Leave