Job description for Executive Chef at PT OUFFF FOOD BALI
WE’RE HIRING
EXECUTIVE CHEF
📍 OUFFF – Jl. Raya Semat, Tibubeneng, Canggu, Bali
Great chefs create great food.
Great Executive Chefs build kitchens that consistently deliver excellence.
At OUFFF, we’re looking for an Executive Chef who can take full ownership of our kitchen operations across two outlets.
We’re not looking for someone who only runs the kitchen during service.
We’re looking for a leader who can control the entire kitchen operation, from food quality, team performance, food cost, purchasing, inventory, recipe standards, kitchen administration, and daily operational discipline.
Someone who can see the bigger picture, identify problems before they become costly, and build a kitchen operation that is efficient, consistent, and scalable.
If you’re operationally strong, commercially aware, hands-on, and ready to take full ownership of a multi-outlet kitchen operation, we want to meet you.
What You’ll Do
- Take full ownership of daily kitchen operations across 2 OUFFF outlets.
- Lead, manage, coach, and develop the kitchen team across both locations.
- Ensure consistent food quality, presentation, portioning, taste, and recipe standards.
- Establish and maintain standardized recipes and kitchen SOPs.
- Monitor and control food cost, COGS, wastage, portion control, and kitchen productivity.
- Prepare and monitor food cost calculations and ensure targets are consistently achieved.
- Control daily food production, prep levels, par stock, and kitchen requirements.
- Manage inventory, stock movement, stock counts, and variance control.
- Coordinate purchasing and work closely with suppliers to maintain quality and competitive pricing.
- Review ingredient prices and identify opportunities to improve kitchen profitability.
- Ensure proper kitchen documentation and administration are maintained.
- Maintain accurate recipe costing, inventory records, waste reports, production sheets, and other kitchen paperwork.
- Conduct regular quality and operational checks across both outlets.
- Ensure proper food safety, hygiene, sanitation, and HACCP-based practices are followed.
- Identify operational problems and implement practical solutions quickly.
- Work closely with the General Manager and management team on menu development, costing, operational planning, and business performance.
- Ensure both kitchens are properly prepared for daily operations, peak periods, and special events.
- Take a hands-on approach and lead by example during service when required.
What We’re Looking For
- Currently living in Bali (mandatory).
- Minimum 3 years of experience as an Executive Chef, Head Chef, or equivalent senior kitchen management position.
- Proven experience managing multiple kitchen operations or multiple outlets.
- Strong understanding of restaurant kitchen operations and commercial food production.
- Strong knowledge of food cost, recipe costing, COGS, inventory, purchasing, and wastage control.
- Strong administrative skills with the ability to maintain accurate kitchen paperwork and reports.
- Excellent leadership and team management skills.
- Strong understanding of food safety, hygiene, sanitation, and kitchen SOPs.
- Highly organized, disciplined, and detail oriented.
- Strong problem-solving and decision-making skills.
- Commercially aware and understands that a great kitchen must be both creative and profitable.
- Able to work under pressure in a fast-paced, high-performance environment.
- Hands-on leadership style with the ability to work alongside the team.
- Good communication skills in English and Bahasa Indonesia.
- Strong sense of ownership and accountability.
Working Shifts
The Executive Chef will be responsible for overseeing kitchen operations across both outlets and ensuring proper leadership coverage throughout operating hours.
1. Morning: 10:00-17:00 WITA
2. Evening: 17:00-00:00 WITA
3. Night: 00:00-05:30 WITA
Schedule may vary depending on operational requirements.
OUFFF isn’t looking for someone who simply knows how to cook.
We’re looking for someone who knows how to build, control, and lead a kitchen operation.
Someone who understands that every gram, every portion, every purchase, every plate, and every member of the team affects the business.
If you’re ready to take ownership of two kitchens, build stronger systems, control food cost, develop your team, and raise the standard of OUFFF’s food operation, we want to meet you.
At OUFFF, culture isn’t something we talk about.
It’s something we live.
