Chef De Cuisine - Cucina Restaurant

We are seeking an experienced and passionate Chef de Cuisine to lead Cucina, our signature restaurant at Sofitel Bali Nusa Dua Beach Resort. In this role, you will oversee all culinary operations, ensuring exceptional food quality, creativity, and service excellence in line with Sofitel’s luxury brand standards.

• Lead and oversee the day to day culinary operations of Cucina, ensuring smooth and efficient kitchen performance
• Design and execute authentic Italian menus, seasonal specialties, and innovative dining experiences that reflect Cucina’s identity and Sofitel’s luxury standards
• Ensure the highest standards of food quality, taste, presentation, and consistency across all dishes served
• Drive culinary excellence for à la carte service, signature brunch experiences, private dining events, and special promotions
• Supervise, train, coach, and inspire the culinary team, fostering a culture of collaboration, creativity, and continuous learning
• Monitor food costs, labor expenses, and inventory levels to achieve financial targets and maximize operational efficiency
• Ensure proper purchasing, storage, stock rotation, and waste management procedures are consistently implemented
• Maintain the highest standards of cleanliness, hygiene, sanitation, and food safety practices at all times
• Collaborate closely with Food & Beverage and other departments to create memorable guest experiences and support promotional initiatives
• Continuously seek opportunities to enhance guest satisfaction, culinary innovation, and the reputation of Cucina as a premier Italian dining destination

• Minimum 5 years of culinary experience, including at least 2 years in a Chef de Cuisine or senior leadership role within luxury hotels, resorts, or reputable Italian restaurants
• Strong expertise and passion for authentic Italian cuisine, including handmade pasta, seafood, grilled specialties, and contemporary Italian culinary techniques
• Proven leadership skills with the ability to motivate, mentor, and develop high performing culinary teams
• Strong business acumen with experience in budgeting, food cost control, menu engineering, and inventory management
• Creative, quality driven, and passionate about delivering exceptional dining experiences
• Thorough knowledge of food safety, hygiene, and occupational health standards in a professional kitchen
• Ability to thrive in a high volume, fast paced environment while maintaining consistency and attention to detail
• Excellent communication, organizational, and interpersonal skills
• Flexible to work shifts, weekends, and public holidays