Application Deadline: 31 December 2025
Department: Kitchen
Location: Indonesia - Bali
Description
Under the direction of the Executive Sous Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations at Teppanyaki Restaurant.
Key Responsibilities
The job of
Head Chef is executed satisfactorily when:
- Standard recipes are developed and written.
- New dishes and products are developed.
- Outstanding culinary technical skills are maintained.
- Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
- Effective employee working relationships are established and maintained.
- All HACCP guidelines are achieved and maintained.
Skills, Knowledge and Expertise
- Minimum 5 years of Culinary experience, including 2 - 3 years as Teppanyaki Chef
- Proven Teppanyaki-style cooking and presentation
- Strong leadership and team management abilities
- Excellent knowledge of HACCP and Hotel Kitchen Hygiene standards
- Creative, passionate, and high attention to details
- Indonesian Citizen and Expatriate are welcome
