Job Description
Sofitel Bali Nusa Dua Beach Resort is seeking an experienced, passionate, and visionary Executive Chef to lead all culinary operations across the resort. This role is responsible for driving culinary excellence, guest satisfaction, innovation, financial performance, and team development while maintaining the highest standards of luxury hospitality associated with the Sofitel brand.
The Executive Chef will oversee all kitchen operations including restaurants, bars, banquet facilities, in-room dining, and stewarding operations, ensuring exceptional quality, consistency, creativity, and operational efficiency.
Key Responsibilities
Lead and manage all culinary and stewarding operations across the resort.
Ensure exceptional food quality, presentation, hygiene, and consistency in line with Sofitel luxury standards.
Develop innovative menus and culinary concepts that enhance guest experience and market positioning.
Collaborate closely with Food & Beverage, Sales & Marketing, and Events teams to support resort initiatives and revenue generation.
Monitor food cost, labor cost, and operational expenses to achieve financial targets and profitability.
Ensure compliance with HACCP, food safety regulations, sanitation standards, and company policies.
Drive continuous improvement, creativity, and operational excellence within the culinary team.
Recruit, mentor, coach, and develop kitchen talent while fostering a positive and high-performing culture.
Maintain strong supplier relationships and oversee product quality and procurement standards.
Lead banquet and large-scale event culinary execution with precision and excellence.
Promote sustainability initiatives and responsible sourcing practices aligned with Accor values.
Why Join Us
At Sofitel Bali Nusa Dua Beach Resort, we blend French zest with Balinese charm to create memorable luxury experiences. Joining our team means becoming part of a passionate hospitality culture that values excellence, creativity, and heartfelt service.
Qualifications
Qualifications & Experience
Minimum 5 years’ experience as Executive Chef in a luxury hotel or internationally branded resort.
Strong background in multi-outlet operations, banquet production, and luxury guest experience.
Proven leadership capability with strong people management and team development skills.
Excellent financial acumen with experience managing food cost, budgeting, and forecasting.
Strong understanding of HACCP and international food safety standards.
Creative, innovative, and passionate about culinary trends and guest engagement.
Excellent communication and interpersonal skills.
Experience within Accor or international hospitality brands is an advantage.
Fluent in English; additional languages are a plus.
Candidate Profile
Hands-on leader with strong operational presence.
Passionate about luxury hospitality and culinary innovation.
Highly organized, adaptable, and solution-oriented.
Strong ability to lead multicultural teams in a dynamic resort environment.
Committed to delivering memorable guest experiences through culinary excellence.
Other open roles at Accor(6)
We are Accor We are more than 290,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our fully integrated ecosystem of leading brands, personalized services & expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world. We are dedicated to suit all desires and needs, and reinvent the guest experience every day with our 45 hotel brands across all segments- 5,600 properties around the world from luxury five-star palaces to smart economy hotels, exquisite residences to full-service resorts. Because we take care of millions of guests and each of our hotels is a world in itself, where every action counts. We strive to make positive impact both locally and globally, to ensure hospitality benefits not only the few, but all.
Key team members
Antoine Couve
Emmanuel de Feydeau
Raoul PICCIN
Julie White
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