Head Chef - Liu Li Palace | AYANA BALI at AYANA Hospitality

, Bali, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

22 Jun, 26

Salary

0.0

Posted On

24 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Cantonese Cuisine, Hongkong Cuisine, Menu Engineering, Food Cost Control, Inventory Management, Staff Supervision, HACCP Certification, Financial Review, Operational Strategy, English Communication, Leadership, Waste Minimization, Quality Control, Menu Planning, Guest Interaction

Industry

Hospitality

Description

We are looking for a highly motivated Head Chef for Liu Li Palace to work with our Culinary team at the finest 5-star luxury resort in Bali. Summary of responsibilities: Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities. Interact with customers and review guest feedback periodically. Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range. Take physical inventory of specified food items for daily inventory and production charts according to department standards. Meet with Liu Li Palace Director of Operations to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks. Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up. Participate and contribute to the resort sustainability program through education, interaction, and suggestion. Exclusive opportunity for Chinese nationals Minimum of 5 years of solid experience in the culinary leadership level in a high volume business of free-standing Chinese restaurant with a good reputation and most talked-about. Proven track of delivering innovative and creative Cantonese and Hongkong cuisine. Strong sense of competition in the business, wants to win attitude, and is ahead with the trend. Strong leadership skills with an acute sense of good judgement and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely. In-depth knowledge of food safety principles and best practices, HACCP certification is desirable Deep understanding of the profit & loss goals is proficient in performing regular menu engineering, and maintains an up-to-date market list. Proficient in English communication in both written and spoken 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.

Responsibilities

The Head Chef is responsible for preparing all dishes according to standards, assigning production work to staff, and periodically reviewing guest feedback. Key duties also include minimizing waste, maintaining food cost within budget, and conducting daily inventory checks.