Sofitel Bali Nusa Dua Beach Resort is seeking an experienced, passionate, and visionary Executive Chef to lead all culinary operations across the resort. This role is responsible for driving culinary excellence, guest satisfaction, innovation, financial performance, and team development while maintaining the highest standards of luxury hospitality associated with the Sofitel brand.
The Executive Chef will oversee all kitchen operations including restaurants, bars, banquet facilities, in-room dining, and stewarding operations, ensuring exceptional quality, consistency, creativity, and operational efficiency.
Key Responsibilities
Lead and manage all culinary and stewarding operations across the resort.
Ensure exceptional food quality, presentation, hygiene, and consistency in line with Sofitel luxury standards.
Develop innovative menus and culinary concepts that enhance guest experience and market positioning.
Collaborate closely with Food & Beverage, Sales & Marketing, and Events teams to support resort initiatives and revenue generation.
Monitor food cost, labor cost, and operational expenses to achieve financial targets and profitability.
Ensure compliance with HACCP, food safety regulations, sanitation standards, and company policies.
Drive continuous improvement, creativity, and operational excellence within the culinary team.
Recruit, mentor, coach, and develop kitchen talent while fostering a positive and high-performing culture.
Maintain strong supplier relationships and oversee product quality and procurement standards.
Lead banquet and large-scale event culinary execution with precision and excellence.
Promote sustainability initiatives and responsible sourcing practices aligned with Accor values.
Why Join Us
At Sofitel Bali Nusa Dua Beach Resort, we blend French zest with Balinese charm to create memorable luxury experiences. Joining our team means becoming part of a passionate hospitality culture that values excellence, creativity, and heartfelt service.
