Can you combine culinary creativity with the discipline required to lead high-volume kitchen operations

Savaya Group is looking for an Executive Chef to lead the culinary direction and kitchen performance of our Bali operations. You will work closely with venue leaders, Food and Beverage, Purchasing, Finance, and senior management to develop distinctive concepts while maintaining consistent standards across food quality, safety, cost, and execution.

This is a hands-on leadership role for a chef who can inspire teams, strengthen kitchen systems, and turn culinary ideas into commercially successful guest experiences.

What You'll Experience

In this role, you will have the opportunity to:

Shape the culinary direction of leading hospitality and lifestyle venues
Develop menus for restaurants, beach clubs, events, and special experiences
Lead and develop multicultural kitchen teams
Collaborate with senior leadership on new concepts and business growth
Work with premium ingredients, suppliers, and culinary partners
Influence food quality, guest satisfaction, revenue, and profitability
Support venue openings, renovations, and major events

What You'll Be Doing

You will lead culinary operations across assigned venues, ensuring every dish meets Savaya Group's standards for quality, presentation, consistency, and food safety.

You will develop and refine menus, standard recipes, portion sizes, preparation methods, plating standards, and food-cost calculations. You will also monitor kitchen performance and work with operational teams to improve efficiency without compromising the guest experience.

Your responsibilities will include:

Leading menu development, seasonal changes, and culinary innovation
Maintaining consistent food quality and presentation across venues
Establishing recipes, yields, portion controls, and kitchen procedures
Managing food cost, waste, inventory, and kitchen productivity
Working with Purchasing to evaluate ingredients, suppliers, and pricing
Planning kitchen staffing and supporting recruitment, training, and development
Coaching Executive Sous Chefs, Sous Chefs, and other kitchen leaders
Ensuring compliance with hygiene, food safety, and workplace safety standards
Supporting events, private functions, and high-volume service periods
Reviewing guest feedback and implementing practical improvements
Supporting kitchen design, equipment planning, and capital-expenditure proposals
Preparing culinary budgets, forecasts, and operational reports
Collaborating with Marketing on menu launches and culinary storytelling

Could This Be You

Have you led culinary operations within a luxury hotel, high-volume restaurant, beach club, lifestyle venue, or multi-outlet hospitality group
Can you develop creative menus that are operationally practical and commercially viable
Are you confident managing food cost, labour productivity, inventory, and waste
Can you maintain consistency across multiple kitchens and high-volume service periods
Do you lead from the kitchen while also developing capable department leaders
Can you build effective relationships with Operations, Purchasing, Finance, Marketing, and suppliers
Are you experienced in opening venues, launching concepts, or delivering major events
Do you understand HACCP principles and professional food-safety standards
Can you communicate professionally in English and work effectively with multicultural teams
Are you prepared to work flexible hours based on operational and event requirements

What Success Looks Like

You will help Savaya Group achieve:

Distinctive and commercially successful culinary concepts
Consistent food quality and presentation across venues
Strong guest satisfaction and positive culinary feedback
Controlled food costs, waste, inventory, and kitchen labour
High food-safety and hygiene standards
Capable, engaged, and well-developed kitchen teams
Smooth execution during regular service and major events

If you are ready to lead the culinary direction of Savaya Group Bali, submit your application and tell us about a concept, menu, or operational improvement that delivered a measurable result.

Executive Chef | Savaya Group | Bali