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Executive Chef, Luxury Hotel, Bali

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Job Title: Executive Chef, Luxury Hotel, Bali
Job Type: Permanent
Location: Singapore
Expertise: Culinary Recruitment
Reference: 1181998
Job Published: 14 Feb 2024
Closing Date: 14 Mar 2024

Job Description

Client Profile  
Our client is one that you will be proud to work for, with a portfolio of world-class accommodation businesses spanning across the world.
We are engaged to identify their next ambitious Executive Chef to look after their prestigious 5-star luxury property which is located in idyllic surroundings on the outskirts of Bali.
This is a great opportunity to join a progressive group that believes in creating a tailored, modern offering for their guests. The company is continually expanding and they believe in investing in their talent, by offering ongoing career development.
This truly is an opportunity not to be missed!   

Job Description  

This is a true leadership role, requiring the Executive Chef to set the food culture for the venue.  The team at this prestigious property strives to be the best in every aspect of its operation, delivering a positive, inclusive, and welcoming culture for colleagues and guests alike.    

As the Executive Chef of this property, you will not only maintain the smooth operations of the culinary department of the business while also building a solid kitchen culture through leadership and ongoing training of the culinary team. 

Writing menus, ensuring food safety, managing invoices, and all general kitchen-related tasks fall within the scope of this role. As the leader of the culinary program, you will work closely with the Executive Chef to continue the already stellar performance of the Hotel.  
Candidate profile  
 To be considered for this role, you will have:  
  • Experience as a senior chef in a Michelin Star or Hatted venue 
  • Developed positive customer relations through proactive interactions with guests, team members, contractors, and suppliers
  • Been an entrepreneur in day-to-day operations to ensure maximum profit by creating and implementing new business models i.e. out of box creative ideas while driving revenue and ensuring cost measures are always implemented
  • Managed department operations, including budgeting, forecasting, resource planning, food cost and waste management
  • Created and implemented new menus and individual menu items 
  • Managed the provision of food outlets and taking action where necessary to ensure compliance with current best practice legislation

This role offers a strong remuneration package, depending on the applicant’s experience. 
To learn more about this opportunity, submit your application or contact Bernard Dempsey via 
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