Head Chef - Indonesian Cuisine

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Head Chef – Indonesian Cuisine leads the preparation and presentation of authentic Indonesian dishes across the resort’s culinary operations. Requirements typically include extensive professional kitchen experience, strong knowledge of regional Indonesian cuisine, food-safety certification, menu-planning skills, and proven leadership in a luxury hotel or high-volume restaurant. The successful candidate is expected to manage kitchen teams, maintain consistent quality and hygiene standards, control food costs, train colleagues, coordinate with suppliers, and create memorable dining experiences for international guests. Creativity, discipline, communication skills, and the ability to work flexible shifts, weekends, and holidays are essential.

About the employer

The Westin Resort Nusa Dua, Bali is a luxury beachfront resort operated under Marriott International’s Westin Hotels & Resorts brand. Located in Bali’s Nusa Dua resort area, it focuses on wellness, thoughtful service, and restorative guest experiences. The property offers upscale accommodation, restaurants, event facilities, spa services, pools, and direct access to the beach. Westin is known for its wellness-oriented positioning, including programs such as nutritious dining, fitness facilities, sleep-focused amenities, and guest activities designed to support wellbeing. As part of Marriott International, the resort provides access to global hospitality standards, structured training, career development, and employee benefits that may vary by position and local employment terms. The Indonesian Cuisine Head Chef role would contribute to the resort’s dining identity by showcasing the country’s diverse culinary traditions while meeting the quality expectations of an international luxury hotel.