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. 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. Nestled in the serene Nusa Dua enclave, this remarkable 5-star beach resort offers easy access to Bali’s tranquil eastern coastline. Just a 10-minute drive from the airport and a short distance from the water sport coastal area of Tanjung Benoa, it is situated within the exclusive resort area of Nusa Dua, showcasing a picturesque sunrise, pristine beach, and a 7 km beachside pathway ideal for morning walks or cycling tours.
Job Description
We are seeking a visionary Executive Chef or Head Chef to lead our dynamic culinary team. This role is responsible for overseeing all kitchen operations, including dining venues, banqueting, and in-room service, ensuring exceptional quality, innovation, and consistency aligned with La Maison Sofitel brand standards. The Executive Chef/Head Chef will also play a key role in implementing HACCP-compliant food safety systems and driving sustainable kitchen practices.
Key Responsibilities:
Direct all culinary operations across the resort, including restaurants, banquet facilities, and in-room dining.
Develop menus that reflect the refinement of French/International culinary traditions infused with local and seasonal ingredients, aligning with La Maison Sofitel’s brand identity.
Uphold the highest standards of food hygiene and safety, ensuring full compliance with HACCP and internal audit requirements.
Champion sustainability by reducing food waste, sourcing local produce, and promoting environmentally responsible kitchen practices.
Manage food and labor costs effectively while maintaining premium quality and guest satisfaction.
Collaborate with F&B, Sales & Marketing, and Events teams to create innovative offerings and culinary promotions.
Train, develop, and inspire a passionate team of chefs and culinary professionals.
Ensure operational excellence, team productivity, and consistent culinary execution.
Qualifications
Minimum 5–8 years of experience in a senior culinary leadership role within luxury hotel or resort settings.
In-depth knowledge of International and Indonesian local cuisine, with a flair for modern presentation and creativity.
Proven experience managing high-volume operations and large-scale banquet events.
Strong command of HACCP standards, food safety management systems, and hygiene audits.
Commitment to sustainable sourcing, waste reduction, and eco-conscious kitchen operations.
Culinary degree or equivalent professional certification.
Inspirational leadership, team development, and communication skills.
Familiarity with Accor values and La Maison Sofitel brand culture is highly preferred.
