Executive Chef – Gianyar

Job Description

Tasks and Responsibilities :

• Develop and review strategies for new product development and existing F&B items, including market analysis, costing, pricing, inventory planning, and menu engineering to ensure growth and market competitiveness.
• Oversee food safety programs and HACCP implementation, including training, compliance monitoring, and standard development to ensure product safety and quality.
• Lead research and development activities such as recipe testing, vendor selection, procurement planning, and promotional preparation to support innovation and successful product launch.
• Provide direction on SOP formulation, training material development, and technical skill-building for F&B staff to maintain consistent service and operational standards.
• Monitor the end-to-end process of raw material receiving, storage, kitchen production, and daily sanitation to ensure alignment with company standards and food hygiene protocols.
• Evaluate and manage customer feedback and complaint resolution processes in collaboration with operational teams to ensure responsive service and continuous improvement.
• Supervise VIP meal handling, including preparation, presentation, special request management, and quality assurance to ensure guest satisfaction at the highest standard.

Requirements :

• Bachelor’s degree in Food Technology, Culinary Management, Hospitality, or a related field.
• Minimum of 5–7 years of experience in food product development or F&B operations, preferably in a multi-unit hospitality or theme park environment.
• Strong knowledge of HACCP, food safety regulations, and menu engineering.
• Demonstrated experience in leading product development, team training, and kitchen operations.
• Excellent analytical, communication, and leadership skills.
• Ability to work cross-functionally with marketing, operations, and procurement teams.