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Executive Chef at Accor
, Bali, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

03 Feb, 26

Salary

0.0

Posted On

05 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Innovative, Detail Oriented, Quality Conscious, Menu Planning, Cost Management, HACCP Compliance, Interpersonal Skills, Problem Solving, Creative Food Production, Strategic Decision Making, Guest Satisfaction, Operational Excellence, Revenue Management

Industry

Hospitality

Description
Company Description Tribe Bali Kuta Beach is a 4- Star Hotel with 165 room. Located in next to the famous Kuta Beach. The hotel is only 10 minutes from Ngurah Rai International Airport Bali. Within easy walking distance to markets, shoop, restaurants & Kuta famous beach, Tribe Bali Kuta Beach is ideal for leisure and business. Job Description •Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation •Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration •Full compliance with local municipality HACCAP standards and certification. •Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation Qualifications •Minimum 2-3 years in an Executive Chef role •Strong interpersonal and problem solving abilities •A creative approach to the production of high quality food. •Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit

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Responsibilities
The Executive Chef will be responsible for planning and developing menus while ensuring quality and consistency in food preparation and presentation. They will also ensure compliance with local HACCP standards and manage food costs effectively.