Executive Chef

Company Description

Experience the epitome of French-inspired luxury at Sofitel Bali Nusa Dua Beach Resort, a prestigious 5-star beachfront haven boasting tropical gardens and sleek modern architecture which offers exclusive experiences for ALL members, this magnificent resort provides 413 exquisite rooms, including 39 suites and villas, along with an array of resort facilities.

Indulge in a culinary journey at three restaurants and two bars, rejuvenate at Sofitel FITNESS and Sofitel SPA, and delight in the outdoor and indoor kids club. Additionally, the resort features 24 function venues, including a Grand Ballroom and a Beachfront Ballroom. Discover the ultimate Art de Vivre at Club Millésime, where delectable cuisine, exquisite wines, and Balinese charm await.

Job Description

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.

Qualifications

Qualifications & Experience

• Minimum 5 years’ experience as Executive Chef in a luxury hotel or internationally branded resort.

• Strong background in multi-outlet operations, banquet production, and luxury guest experience.

• Proven leadership capability with strong people management and team development skills.

• Excellent financial acumen with experience managing food cost, budgeting, and forecasting.

• Strong understanding of HACCP and international food safety standards.

• Creative, innovative, and passionate about culinary trends and guest engagement.

• Excellent communication and interpersonal skills.

• Experience within Accor or international hospitality brands is an advantage.

• Fluent in English; additional languages are a plus.

Candidate Profile

• Hands-on leader with strong operational presence.

• Passionate about luxury hospitality and culinary innovation.

• Highly organized, adaptable, and solution-oriented.

• Strong ability to lead multicultural teams in a dynamic resort environment.

• Committed to delivering memorable guest experiences through culinary excellence.