AYANA Hospitality

Global hospitality group developing iconic destinations

Wok Chef de Cuisine

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeBali, IndonesiaNo salary listed

About the Job

Requirements

Indonesian citizenship is required.
At least two years of experience at the culinary management level in a high-volume, reputable standalone restaurant in Bali or Indonesia is required.
Demonstrated ability to deliver innovative, high-quality cuisine is required.
Strong business acumen, competitive drive, and awareness of current trends are required.
Strong customer-service skills that elevate the guest experience are required.
Strong leadership and judgment, the ability to drive performance improvement, and the ability to thrive in a high-pressure environment are required.
In-depth knowledge of food-safety principles and best practices is required.
Understanding of profit-and-loss goals, proficiency in regular menu engineering, and maintaining an up-to-date market list are required.
A two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required.

Responsibilities

Meet with the Executive Chef or Executive Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information relevant to job performance.
Prepare dishes according to recipes, yield guides, and standards; assign and review staff production and preparation work and priorities.
Interact with customers and periodically review guest feedback.
Minimize waste and maintain controls to keep food costs within the budgeted range.
Take physical inventory of specified food items for daily inventory and production charts according to department standards.
Periodically review financials to meet or exceed departmental revenue goals by maximizing opportunities.
Communicate assignment changes during the shift, identify situations that compromise departmental standards, and delegate corrective tasks.
Ensure restaurant service staff are informed of menu items and quantities available for meal periods and functions.
Monitor staff performance, ensure procedures meet departmental standards, and rectify deficiencies with the relevant personnel.
Requisition daily supplies, ensure they are received and stored correctly, communicate needs to Purchasing and Storeroom personnel, and verify product quality.
Ensure compliance with health and safety regulations in the kitchen.

Desired Qualifications

HACCP certification is desirable.
A bachelor's degree is desirable.

Liu Li Palace - Wok Chef de Cuisine | AYANA BALI

AYANA Hospitality · Bali, Indonesia · Full-time · Posted 2026-07-07

Workplace: on_site

Department: Culinary

Description

Join our team and be part of the continued success of Bali’s largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

Summary of Responsibilities:

Meet with Executive Chef/Executive Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities.
Interact with customers and review guest feedback periodically.
Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range.
Take physical inventory of specified food items for daily inventory and production charts according to department standards.
Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities.
Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.
Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
Ensure compliance with all health and safety regulations within the kitchen area

Requirements

Indonesian Citizen only
Minimum of 2 years experience at the culinary management level in a high volume business standalone/free-standing restaurant that is reputable and most talked-about in Bali or Indonesia.
Has a proven track of delivering passion and innovation in creating high-level quality cuisine
Has a strong business acumen with a strong sense of competition in the business, wants to win attitude, and is ahead with the trend.
Have excellent customer service skills that differentiate the guest experience beyond extraordinary.
Has strong leadership skills with an acute sense of good judgment and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely.
Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable.
Has a deep understanding of the profit & loss goals, is proficient in performing regular menu engineering, and maintains an up-to-date market list.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, Bachelor’s Degree is desirable.

Apply

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About the Company

AYANA Hospitality

Global hospitality group developing iconic destinations

AYANA Hospitality designs and manages iconic travel destinations and voyages around the world. It creates resort properties and cruises that emphasize wellbeing, nourish the senses, and enrich the mind, pairing attentive service with thoughtful experiences. The company differentiates itself by prioritizing harmony with self, others, and nature, and by offering a “place of refuge” for every guest across its destinations. Its goal is to deliver exceptional service and meaningful inspiration through carefully crafted spaces and experiences that travelers can trust to refresh and uplift them.

Company size: 501-1,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Indonesia
Founded: 1996

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