Restaurant Chef

About the opportunity Our client is an established, independently owned bar and restaurant in South Bali with a loyal guest base and a strong evening trade. The venue 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. What you will own Menu R&D: Develop and launch a daytime menu and delivery-only brands run from the same kitchen; refresh the evening menu using sales and margin data. Food cost: Keep food cost at or below 32% of food revenue with costed recipe cards for every dish. Consistency: Standard recipes, plating guides and prep lists so every dish tastes the same on every shift. Kitchen team: Lead, schedule and train the kitchen brigade; hold hygiene and HACCP standards. Quality: Protect a 4.5+ guest rating, keep food complaints under 0.5% of dishes sold and ticket times on target. What you bring

1. 7+ years in professional kitchens, including 3+ years as Head Chef, Chef de Cuisine or Sous Chef.
2. Strong continental cuisine plus Middle Eastern / Arabian and Mediterranean. Other international cuisines are a plus.
3. Proven menu R&D: you have designed, costed and launched menus. Please bring examples.
4. Stable career history: an average of 2+ years per role.
5. International exposure (cruise lines, overseas hotels/restaurants, international brands) and good spoken English.
6. Experience running multiple brands from a cloud kitchen: separate menus, shared prep and inventory, delivery-platform operations.

What we offer

1. Opportunity to apply what you have learnt all these years independently.
2. Experimenting & building new brands, with the team that your nurture.
3. An already established business with high repeat customers!
4. A very promising career path for those with high ownership, you grow as the business grows.

Skills: Indonesian Cusine, Western Cuisine, Mediterranean Cuisine, Station Chef