Job description for HEAD CHEF at Enso Bali
Key Responsibilities
- Develop innovative, high-quality menus that align with our concept and guest preferences.
- Oversee daily kitchen operations, food preparation, cooking, and plating standards.
- Manage kitchen inventory, supplier procurement, and food cost controls to maximize profitability.
- Train, mentor, and supervise kitchen staff to maintain high performance and kitchen morale.
- Ensure full compliance with food safety, hygiene regulations (HACCP), and sanitation standards.
- Monitor waste control and conduct regular kitchen equipment maintenance checks.
Requirements
- Minimum 3–5 years of experience as a Head Chef or Sous Chef in a reputable restaurant, hotel, or villa property.
- Strong expertise in culinary management, kitchen budgeting, and cost control.
- Proven leadership skills with the ability to manage and inspire a diverse kitchen team.
- Deep knowledge of food safety regulations, kitchen hygiene, and inventory management systems (POS/inventory software).
- Flexible, highly organized, and able to perform under pressure in a fast-paced environment.
- Certification in Food Safety/Hygiene is a strong advantage.
