Executive Chef - Premium Nanyang & Malaysian Cuisine Restaurant Group

Join LSE Attrus as an Executive Chef and lead culinary innovation across our dynamic multi-brand restaurant group specializing in Nanyang and Malaysian cuisine. This is a rare opportunity to shape the future of authentic Southeast Asian dining in Canggu, Bali. As the Executive Chef, you will be responsible for creating and executing a culinary vision that elevates our brand's reputation and guest experience.

Our restaurant group is committed to delivering exceptional dining experiences, and we are looking for a visionary leader who can inspire our talented team to achieve culinary excellence. With a salary range of Rp 40,000,000 - Rp 60,000,000 per bulan, this role offers competitive compensation and a chance to work in a vibrant, international community.

In this role, you will daily oversee menu development, ensure food quality and safety, and mentor our culinary team. You will collaborate with other departments to create cohesive dining experiences and contribute to the overall success of our restaurants.

📋 Tanggung Jawab Pekerjaan

• Develop and execute a culinary vision that aligns with our brand's identity and guest expectations.
• Oversee menu development, including seasonal and special menus, to ensure culinary innovation and excellence.
• Ensure food quality, safety, and compliance with health regulations.
• Mentor and lead a talented culinary team, fostering a culture of continuous learning and improvement.
• Collaborate with other departments, such as marketing and operations, to create cohesive dining experiences.
• Contribute to the overall success of our restaurants by driving revenue growth and enhancing guest satisfaction.
• Stay up-to-date with culinary trends and industry best practices to maintain a competitive edge.
• Manage inventory and procurement to ensure cost efficiency and food quality.

🎓 Kualifikasi & Syarat

• Minimum 8 years of experience as an Executive Chef or similar role in a high-volume restaurant setting.
• Proven track record of culinary innovation and menu development.
• Strong knowledge of food safety and health regulations.
• Excellent leadership and team management skills.
• Proficiency in using culinary software, such as POS systems and inventory management tools.
• Certification in food safety and hygiene, such as HACCP or ServSafe.
• Fluency in English and Bahasa Indonesia.
• Experience working in a multi-brand restaurant group or similar environment.

🛠️ Keahlian

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