Head Chef - Petra Bingin - Uluwatu

Position          : Head Chef
Client                : PETRA
Location          : Bingin, Pecatu, Bali, Indonesia
Department   : Food & Beverage Product (Kitchen)
Reports To      : Director

About Us:
The Cakap Group (TCG) is a licensed (PT PMA) hospitality management and restaurant consulting company based in Bali, Indonesia, with an 11-year history of success. We design, launch, and manage a diverse portfolio of prestigious projects, ranging from luxury resorts and boutique hotels to high-end restaurants, beach clubs, and premium wellness facilities across Indonesia and internationally. With over 180 successful projects and 1,000+ employees recruited, we offer a stable, dynamic, and internationally standardized working environment. You will collaborate with a multidisciplinary team of specialists, supported by our own R&D kitchen and permanent training facilities at our headquarters in Bali. Join us to accelerate your career and be part of an exceptional team that transforms ambitious visions into high-performing assets.

About Client:
PETRA is a beachside venue in Bingin, Pecatu, Bali, opening in November 2026 under a new name and concept. Built around good food, music, nature, and warm hosting, PETRA brings together a main kitchen, a show-kitchen grill, a skewers grill, and a lively beachfront bar and restaurant for local and international guests. PETRA is now building its team ahead of opening, and we are looking for people who share its love of food, nature, and warm hosting. Join us and be part of PETRA from the very start.

What You Will Contribute:
As the Head Chef of PETRA, you will take full ownership of the kitchen: the menu, recipes, plating, food cost, food safety, and the team that cooks every dish. Working closely with the Director and the Venue Manager, you will make sure every dish leaves the pass right the first time and keep it consistent through every service. This is a rare opportunity to lead the kitchen of a venue at the start of a new chapter, with real influence over how PETRA’s food and identity come to life in Bingin.

What You Will Do:

Kitchen Leadership

●      Lead all kitchen areas and shifts, including the main kitchen, show-kitchen grill, and skewers grill, and set the section chart and roster.

●      Make sure the most senior chef on each shift acts as Chef on Duty, appoint the pass chef and grill chefs, and review the daily checklists and chef report.

●      Coach, train, and appraise the kitchen team, from Executive Sous Chef to commis, cook helpers, and stewards, and keep morale and teamwork strong.

●      Work as a peer of the Venue Manager, joining daily leaders’ briefings and agreeing service pacing, menu availability, and guest issues.

Menu, Recipes & Quality

●      Own the menu, costed recipe cards, yields, and plating guides, approve every change, and make sure the team cooks to the card.

●      Develop seasonal dishes and specials with the Venue Manager and test them before launch.

●      Keep dishes consistent through service and follow up on every guest food complaint quickly and professionally.

Cost & Stock Control

●      Keep food cost within budget through recipe costing, portion control, and disciplined use of stock.

●      Submit the kitchen’s stock requests to Purchasing on time and make sure kitchen stock is always available, so service is never interrupted.

●      Review the daily wastage log, keep food waste to a minimum, and explain stock variances to Finance.

Food Safety, Equipment & Compliance

●      Enforce HACCP-based food safety, allergen control, temperature logs, labelling, and hygiene standards.

●      Report equipment faults on the same shift, make sure Engineering work orders are raised, and lead monthly equipment checks.

●      Keep reports and checklists complete and on time, comply with Indonesian food safety and occupational safety requirements, and act as back-up Manager on Duty when rostered.

Who We’re Looking For:

Must-Have

●        Minimum 5 years of experience in professional kitchens, including at least 2 years as Head Chef, Executive Sous Chef, or Sous Chef leading a team in a high-volume restaurant, beach club, hotel, or resort.

●        Strong skills in grill and open-fire cooking, with a solid foundation in contemporary, internationally inspired cuisine and plating.

●        Proven ability to build and cost menus and recipe cards, and to control food cost, portions, waste, and stock.

●        Thorough knowledge of HACCP, food safety, allergen control, and kitchen hygiene, with a record of keeping standards consistent.

●        Confident leader who can coach, motivate, and hold a large, multi-section kitchen team accountable, calmly and fairly.

●        Good command of English and Bahasa Indonesia, with a professional, collaborative approach with service, bar, and management teams.

●        Flexible to work shifts, weekends, and public holidays, particularly around the opening period, and based in or willing to relocate near Bingin, Bali.

Nice to Have (Will Set You Apart)

●        Pre-opening or re-opening experience, or experience leading a kitchen through a change of concept.

●        Experience with a show kitchen, skewers, or live-fire concept in a beachfront or lifestyle venue.

●        Hands-on, proactive, and detail-oriented, comfortable managing multiple priorities in a fast-paced opening environment.

●        Passion for local produce, seasonal ingredients, and creating dishes with a strong sense of place.

What We Offer:

●        Religious Holiday Allowance (THR)

●        BPJS Health & Employment Coverage

●        Meal Allowance

●        Service Charge

●        Opportunity to lead the kitchen of a new beachside venue and shape its culinary identity in Bingin, Bali

●        A collaborative, multidisciplinary team environment with international standards