Operational Chef - Lead Culinary Excellence in Bali

PT Panna Berkat Mandiri · 📍 Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, Badung · Diposting 2026-10-06

FULL_TIME⭐ TERVERIFIKASI

Rp 8,000,000 - Rp 12,000,000 per bulan

Join PT Panna Berkat Mandiri as an Operational Chef and take the helm of our dynamic kitchen team in Bali’s vibrant hospitality scene. This is your opportunity to lead culinary innovation, mentor talented chefs, and deliver exceptional dining experiences in some of Bali’s most sought-after destinations: Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.

As the Operational Chef, you will oversee daily kitchen operations, ensuring seamless service and exceptional food quality. You will work closely with our executive chefs to develop and implement menus, train and develop our culinary team, and maintain high standards of hygiene and safety. This role offers a competitive salary of IDR 8,000,000 - 12,000,000 per month, along with a range of benefits including accommodation support, health insurance, and professional development opportunities.

📋 Tanggung Jawab Pekerjaan

Oversee daily kitchen operations, including menu planning, inventory management, and staff scheduling
Collaborate with executive chefs to develop and implement innovative menus
Train and develop culinary team members, fostering a culture of continuous learning and improvement
Ensure high standards of food quality, hygiene, and safety across all kitchen operations
Monitor and optimize kitchen performance metrics, such as food costs, waste management, and service times
Maintain compliance with health and safety regulations, including HACCP and ISO standards
Manage kitchen staff, including hiring, training, and performance evaluations
Work closely with front-of-house staff to ensure seamless service and customer satisfaction

🎓 Kualifikasi & Syarat

Minimum 5 years of experience as an Operational Chef or similar role in a high-volume kitchen
Proven track record of leading and mentoring culinary teams
Strong knowledge of food safety, hygiene, and health regulations, including HACCP and ISO standards
Familiarity with kitchen management software, such as QuickBooks, SAP, or similar
Excellent communication and leadership skills, with the ability to inspire and motivate team members
Ability to work well under pressure and manage multiple tasks simultaneously
Bachelor's degree in Culinary Arts or related field (preferred but not required)
Certification in Food Safety and Hygiene (e.g., ServSafe, HACCP, or similar) is a plus