Chef de Cuisine - Hotel Indigo Bali Seminyak Beach

At Hotel Indigo® Hotels & Resorts, our
colleagues are warm, personal, and unscripted. They embrace the individuality
and diversity of everyone. They enjoy iconic, worldly locations and are drawn
to discovering what makes each one unique. That’s the Hotel Indigo way. That’s
where you come in. When you’re part of the Hotel Indigo Brand, you’re more than
just a job title.

We’re looking
for a Chef de Cuisine who leads with vision, crafts
with creativity, and delivers with purpose—a true culinary leader who inspires
the team, pushes the boundaries of flavour, and ensures every guest enjoys
an unforgettable dining experience, every service, every day.

lang="EN-US" style="font-size: 10pt; line-height: 107%;">This
opportunity is open to Indonesian citizens
only.

A little taste of your
day-to-day

Every day is different, but you’ll
mostly be:

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Overseeing
daily culinary operations, ensuring efficiency, consistency, and high-quality
food preparation.

Lead, mentor, and develop the culinary team, fostering a collaborative
and positive work environment.

• style="text-align: justify;">Maintain the highest standards of food
  quality, presentation, and taste. Implement and uphold strict hygiene
  and sanitation protocols in compliance with local health
  regulations.

• Ensure dishes are prepared to the highest standards of taste,
  quality, and presentation.

• style="text-align: justify;">Communicate effectively with the Executive
  Sous Chef regarding challenges, staffing needs, and improvement
  opportunities.

• style="text-align: justify;">Assist in managing inventory, ordering,
  and daily cost controls to support profitability without compromising guest
  experience

What
we need from you

• Degree or diploma in Culinary Arts, Hotel Management, or
  a related field.
• Food Safety & Hygiene Certification
  required.
• Additional training in leadership,
  sustainability, or nutrition is a plus.
• Minimum
  8–10 years of progressive culinary experience, with at least
  2 years in a leadership role as Sous Chef or Chef de
  Cuisine.
• Strong leadership and team management skills;
  capable of mentoring and developing multicultural
  teams.
• Excellent understanding of food cost control,
  inventory management, and budgeting.
• Ability to remain calm
  under pressure, multitask, and problem-solve in a fast-paced
  setting.

What you
can expect from us

We
give our people everything they need to succeed, from a competitive salary
that rewards all your hard work to a wide range of benefits designed to help
you live your best work-life, including a full uniform, impressive room
discounts, and some of the best training in the business.