Job description for Head Chef at Fays Hospitality
The Head Chef oversees all kitchen operations for the restaurant and day club, ranging from culinary concept development, menu creation, and dish quality control to food cost management. This role is responsible for ensuring the highest standards of hygiene and sanitation, managing operational efficiency in a high-volume day club environment, and leading and motivating the culinary team to deliver a consistent and captivating dining experience.
Qualifitcations needed:
- Culinary diploma / degree or equivalent professional culinary training
- Able to create menus for Indonesian, Asian, Western and healthy cuisine, and adapt meals to guest preferences
- Comfortable handling allergies, vegetarian/vegan diets, gluten-free meals, halal requirements,
- Strong knowledge of food cost, portion control, budgeting, purchasing, supplier management and inventory
- Good knowledge of hygiene, sanitation, food handling and preferably HACCP-based practices/certification
- Able to recruit, train and supervise kitchen staff and maintain consistent food quality
- Professional, discreet and comfortable interacting directly with villa guests/VIP clients
- Good English is strongly recommended
- Creative, organized, reliable, flexible, clean, calm under pressure and able to work independently
Placement : Gianyar, Ubud Bali
