Restaurant Chef

About the role

An established, independently owned bar and restaurant in South Bali is entering a structured growth phase and is looking for a Head Chef who creates, costs and systemises food — a chef who can develop new menus (daytime and delivery), not just run a pass.

• Key responsibilities
• Develop and launch a daytime menu and delivery-only brands run from the same kitchen; refresh the evening menu using sales and margin data
• Keep food cost at or below 32% of food revenue with costed recipe cards for every dish
• Create standard recipes, plating guides and prep lists so every dish tastes the same on every shift
• Lead, schedule and train the kitchen brigade; hold hygiene and HACCP standards
• Protect a 4.5+ guest rating, keep food complaints under 0.5% of dishes sold and ticket times on target
• About you
• 7+ years in professional kitchens, including 3+ years as Head Chef, Chef de Cuisine or Sous Chef
• Strong continental cuisine plus Middle Eastern / Arabian and Mediterranean. Other international cuisines are a plus
• Proven menu R&D: you have designed, costed and launched menus
• Stable career history: an average of 2+ years per role
• International exposure (cruise lines, overseas hotels/restaurants, international brands) and good spoken English
• Experience running multiple brands from a cloud kitchen: separate menus, shared prep and inventory, delivery-platform operations

About us

• An established, independently owned bar and restaurant in South Bali with a loyal guest base and a strong evening trade.
• What we offer
• Opportunity to apply what you have learnt all these years independently
• Experimenting & building new brands, with the team that you nurture
• An already established business with high repeat customers
• A very promising career path for those with high ownership, you grow as the business grows