Corporate Chef (Bali)

• Oversee, control, and direct all aspects of food preparation, including menu planning, recipe creation, ingredient selection, cooking techniques, and any other relative activities.

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

• Hire, train, and manage the kitchen team, ensuring consistent quality and productivity.

• Develop and manage budgets, including forecasting and financial reporting.

• Comply with nutrition and sanitation regulations and safety standards.

• Manage inventory and ordering of food-related supplies and equipment.

• Maintain a clean and organized kitchen, ensuring compliance with health and safety regulations.

• Collaborate with the management team to develop and execute promotional campaigns to increase sales and drive customer traffic.

• Bachelor's degree in culinary arts, hospitality management, or a related field is preferred.

• Proven experience as Head Chef or Corporate  Che

• Excellent leadership, communication, and interpersonal skills.

• Strong organizational and multitasking abilities.

• Exceptional proven ability in kitchen management.

• Passion for cooking, with a desire to share that passion with others.

• Ability to work in a fast-paced environment and make effective decisions under pressure.

• Knowledge of a wide range of cooking techniques and styles.

• Understanding of financial management and budgeting.

• Understanding of health and safety regulations.

• Good understanding of useful computer programs.