Chef de Cuisine Mediterranean

Role summary

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

The Chef de Cuisine Mediterranean leads the Mediterranean kitchen operation, developing menus, supervising food preparation, maintaining consistent quality, and ensuring an exceptional dining experience. Candidates are expected to have substantial experience in Mediterranean cuisine, preferably in a luxury hotel or high-end restaurant, together with strong knowledge of culinary techniques, food safety, hygiene, costing, and kitchen management. The role requires proven leadership, creativity, organization, and the ability to train and motivate a multicultural team. The successful candidate should manage kitchen costs, control stock, coordinate with service and purchasing teams, and maintain Marriott’s standards for presentation, guest satisfaction, and operational excellence. Flexibility, professionalism, and the ability to work under pressure are essential.

About the employer

JW Marriott Bali Ubud Resort & Spa is a luxury property operated by Marriott International, one of the world’s largest hospitality companies. Set among the rice fields and tropical landscapes of Payangan, near Ubud, the resort combines Balinese culture, wellness, nature, and refined five-star service. It offers elegant accommodation, several restaurants and bars, extensive meeting facilities, a spa, pools, and leisure experiences designed for international guests. As part of the JW Marriott brand, the resort emphasizes thoughtful service, exceptional dining, personal wellbeing, and meaningful guest experiences. Employees typically work in a multicultural environment with access to Marriott’s global training, career development, and hospitality standards. The resort’s location provides opportunities to build a career in luxury tourism while experiencing Bali’s distinctive traditions, community, and natural surroundings.