Head Chef - Garden Inn Bali

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, Double Tree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we’re here: to delight our guests, Team Members, and owners alike.

The Head Chef is responsible for leading and managing all kitchen operations to deliver an excellent Guest and Team Member experience while ensuring quality, consistency, cost control and compliance with Hilton brand standards and local regulations.

The role ensures the kitchen operates efficiently and profitably in alignment with the focused service model of Hilton Garden Inn.

As Head Chef, you will be responsible for performing the following tasks to the highest standards:

• Operational Management
• Oversee all food production including breakfast, à la carte, room service, and dinner operations.
• Ensure all food prepared meets Hilton brand standards, approved recipes, portion control and presentation guidelines.
• Plan production based on occupancy forecasts, business levels and revenue targets.
• Ensure smooth and efficient kitchen operations during all service periods.
• Maintain proper mise en place and food rotation procedures (FIFO).
• Food Safety & Compliance
• Ensure full compliance with HACCP standards and Indonesian food safety regulations.
• Conduct regular inspections of storage, preparation areas, refrigeration and kitchen equipment.
• Maintain strict hygiene and sanitation standards at all times.
• Ensure all kitchen Team Members understand and comply with fire, life safety and emergency procedures.
• Financial Performance & Cost Control
• Manage food cost in line with the hotel’s budget and forecast.
• Monitor purchasing, receiving and storage practices to ensure quality and cost efficiency.
• Maintain updated menu costing, recipe standards and yield calculations.
• Minimize waste and maximize productivity without compromising quality.
• Support initiatives to drive revenue through menu engineering and seasonal promotions.
• Leadership & Team Development
• Lead, coach and develop the kitchen team to achieve high performance standards.
• Conduct regular kitchen briefings and meetings to communicate operational updates.
• Ensure appropriate staffing levels and efficient scheduling according to business needs.
• Foster a positive working environment aligned with Hilton Values.
• Train new Team Members and provide ongoing skills development.
• Quality & Guest Experience
• Monitor food quality, taste and presentation prior to service.
• Ensure timely delivery of food during service periods.
• Respond proactively to Guest feedback and resolve culinary-related issues effectively.
• Work closely with the Food & Beverage team to ensure seamless service delivery.
• Equipment & Maintenance
• Ensure safe and proper use of all kitchen equipment and machinery.
• Coordinate maintenance and report technical issues promptly.
• Oversee stewarding operations to maintain cleanliness and reduce breakage.

A Head Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Minimum Diploma (D3) in Culinary Arts, Hospitality Management or a related field from a recognized institution.
• Bachelor’s Degree (S1) in Culinary Arts or Hospitality Management is an advantage.
• Valid Food Safety and Hygiene certification in accordance with Indonesian regulations.
• HACCP certification or formal training is preferred.

• Minimum 2 years of progressive culinary experience in a 4- or 5-star hotel or reputable standalone restaurant.
• At least 3–5 years…