Executive Chef

KU DE TA & SALTLICK Restaurant

Currently seeking an experienced : EXECUTIVE CHEF

 For more than 25 years, KU DE TA has been one of Bali's most iconic beachfront destinations, renowned for exceptional hospitality, world-class events and a diverse culinary offering.

Operating alongside KU DE TA is SALTLICK, our premium modern steakhouse, recognised for its focus on exceptional beef, wood-fired cooking and refined dining.

We are seeking an experienced and inspirational Executive Chef to lead the culinary vision and daily operations across both venues.

As Executive Chef, you will:

·         Lead, inspire and mentor a large culinary brigade across both venues.

·         Maintain exceptional food quality, consistency and presentation.

·         Protect and evolve the culinary identity of both brands.

·         Collaborate with the Marketing team on menu launches, seasonal campaigns, food photography, videography and other culinary content to ensure both brands are represented to the highest standard.

·         Represent KU DE TA and SALTLICK as a culinary ambassador through media interviews, chef collaborations, PR opportunities and industry events when required.

·         Drive kitchen culture, teamwork and staff development.

·         Oversee all kitchen operations including rostering, purchasing, food costing, inventory management and supplier relationships.

·         Ensure the highest standards of hygiene, food safety and compliance.

·         Work closely with senior management to achieve financial and operational goals.

·         Develop future culinary talent through coaching and structured training.

·         Introduce new dishes and seasonal menu updates thoughtfully while respecting each venue's established identity.

Requirements :

·         Formal culinary qualifications from a recognised institution.

·         12+ years of professional culinary experience.

·         Proven experience as an Executive Chef or senior culinary leader.

·         Experience leading large, high-volume kitchen operations.

·         International restaurant or luxury hospitality experience.

·         Strong knowledge of premium meat, dry ageing, wood-fire cooking and modern grill techniques.

·         Excellent organisational and operational management skills.

·         Strong financial understanding of food cost, labour cost and kitchen performance.

·         Experience developing teams through mentorship and coaching.

·         A calm, hands-on leadership style with excellent communication skills.

·         A passion for consistency, quality and continuous improvement.

We are not looking for someone who wants to reinvent the concepts overnight.

We are looking for a leader who values consistency, respects what has already been built and can thoughtfully evolve our food offering over time while strengthening our teams and maintaining the standards our guests expect.