Join our team and be part of the continued success of Bali’s largest integrated resort.
We offer an exciting career opportunity for an individual with the following details:
Responsibilities:
- Design, develop, and update menus showcasing authentic Thai flavors while incorporating innovative techniques and seasonal ingredients
- Create and refine recipes for traditional Thai dishes, ensuring authenticity, flavor balance, and visual appeal
- Oversee all aspects of the Thai kitchen operations, including food preparation, cooking, and plating, while maintaining cleanliness, organization, and adherence to safety standards
- Lead and mentor a team of culinary professionals, including sous chefs, cooks, and kitchen staff, fostering a collaborative and supportive work environment
- Maintain high standards of food quality, taste, and presentation, conducting regular tastings and inspections to uphold excellence
- Monitor inventory levels of Thai ingredients and supplies, coordinate with suppliers for timely replenishment, and minimize waste through efficient usage
- Manage food costs and kitchen expenses effectively, optimizing resources without compromising quality or guest satisfaction
- Ensure compliance with health and sanitation regulations, food safety standards, and company policies, maintaining a clean, safe, and hygienic kitchen environment
- Exclusive opportunity for Thai nationals
- Has a min. of 2 years of solid experience in the culinary management level in Thai cuisine specialty in a high volume of a business free-standing restaurant with a good reputation and most talked-about
- Has a min. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, Bachelor’s Degree is desirable
- Has a proven track of delivering innovative and creative Thai cuisine
- Has a strong sense of competition in the business, wants to win attitude, and is ahead of the trend
- Has strong leadership skills with an acute sense of good judgment and swift performance improvement
- Can thrive in a high-pressure environment and has a strong operational strategy that is timely
- Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable
- Has a deep understanding of the profit & loss goals, is proficient in performing regular menu engineering, and maintains an up-to-date market list
