Job description for Restaurant Chef at PT Ekaya Business Solutions
About the opportunity
Our client is an established, independently owned bar and restaurant in South Bali with a loyal guest base and a strong evening trade. The venue is entering a structured growth phase and is looking for a Head Chef who creates, costs and systemises food — a chef who can develop new menus (daytime and delivery), not just run a pass.
What you will own
Menu R&D: Develop and launch a daytime menu and delivery-only brands run from the same kitchen; refresh the evening menu using sales and margin data.
Food cost: Keep food cost at or below 32% of food revenue with costed recipe cards for every dish.
Consistency: Standard recipes, plating guides and prep lists so every dish tastes the same on every shift.
Kitchen team: Lead, schedule and train the kitchen brigade; hold hygiene and HACCP standards.
Quality: Protect a 4.5+ guest rating, keep food complaints under 0.5% of dishes sold and ticket times on target.
What you bring
- 7+ years in professional kitchens, including 3+ years as Head Chef, Chef de Cuisine or Sous Chef.
- Strong continental cuisine plus Middle Eastern / Arabian and Mediterranean. Other international cuisines are a plus.
- Proven menu R&D: you have designed, costed and launched menus. Please bring examples.
- Stable career history: an average of 2+ years per role.
- International exposure (cruise lines, overseas hotels/restaurants, international brands) and good spoken English.
- Experience running multiple brands from a cloud kitchen: separate menus, shared prep and inventory, delivery-platform operations.
What we offer
- Opportunity to apply what you have learnt all these years independently.
- Experimenting & building new brands, with the team that your nurture.
- An already established business with high repeat customers!
- A very promising career path for those with high ownership, you grow as the business grows.
