Job Description
Full details about the role and requirements
Yukerja Summary
The Head Chef role at Mazari Properties Group is curated from JobStreet (category Perhotelan & Pariwisata). Note the work location (South Kuta, Bali) before applying. Yukerja.com is not the employer — applications are handled on the official source site.
Position Overview
The Head Chef leads all kitchen operations at Svara Boutique Residence, located in Pecatu, and cooks hands-on during service, working the line and ensuring the delivery of an outstanding eating experience. As the senior culinary authority for the outlet, this role owns kitchen cost and supplier relationships within budget targets set jointly with the FnB Manager, and partners directly with the FnB Manager to align kitchen output with the guest experience.
Location: Pecatu, Bali
Key Responsibilities
Kitchen Leadership & Hands-On Execution
Cook and run the pass personally during service, leading the line by example.
Oversee daily kitchen operations end to end, from prep through service to close.
Set and enforce standards for food quality, consistency, and presentation.
Menu Ownership
Own full menu design and development for the outlet, balancing creativity with cost discipline.
Introduce seasonal and local ingredients while protecting margin targets.
Team Leadership
Support Recruitment, train, and manage kitchen staff; build a disciplined, motivated brigade.
Own scheduling and manpower planning for the kitchen.
Cost & Supplier Management
Own food cost, portion control, and wastage against budget targets set jointly with the FnB Manager.
Manage supplier relationships and negotiate terms within approved budget.
Own inventory, purchasing, and stock rotation practices.
Compliance
Ensure food safety, hygiene, and sanitation compliance to local regulation.
Partnership with FnB Manager
Work as a peer with the FnB Manager to align kitchen execution with front-of-house service and guest experience.
Handle VIP and special dietary requirements directly.
Report jointly with the FnB Manager to the Operations Manager/GM on the venue performance.
Qualifications & Experience
5–8 years culinary experience, minimum 2–3 years as Head Chef or Sous Chef with kitchen cost or budget input.
Demonstrated ability to both cook full shifts on the line and manage kitchen budget/supplier relationships within jointly-set targets.
Experience with Mediterranean cuisine is a strong advantage.
Strong food cost and kitchen financial literacy required, not preferred.
Fluent English; Bahasa Indonesia an advantage.