CDP Sushi

Inivie; Pecatu; On-site; IDR 89,280,000 - 167,400,000; Full time

Job summary

Inivie in Bali, Indonesia, seeks a skilled sushi chef to lead the sushi station and uphold exceptional quality and presentation. The role requires strong knowledge of Japanese cuisine, sashimi, and safe handling of seafood.

You will supervise junior kitchen staff, manage ingredient prep, portion control, and inventory, and ensure HACCP compliance while working in a dynamic team environment, including weekends and holidays.

Qualifications

• Minimum 2–3 years of experience in sushi preparation, preferably in a hotel, resort, or Japanese restaurant.
• Culinary education or relevant professional kitchen experience is preferred.
• Strong knowledge of Japanese cuisine, sushi, sashimi and preparation techniques.
• Experience handling raw fish and seafood safely.

Responsibilities

• Oversee sushi station operations and maintain high quality and presentation.
• Supervise junior kitchen staff and provide guidance.
• Ensure proper ingredient preparation, portion control, and inventory management.
• Maintain strict food safety and HACCP compliance.
• Work under pressure and as part of a team, including weekends and holidays.

Skills

Sushi preparation

Food safety

HACCP

Leadership

Inventory management

Japanese cuisine

Sashimi

Presentation skills

Team collaboration

Education

Culinary education

Job description

Experience Min 2 years experience in the same position

About this role

• Minimum 2–3 years of experience in sushi preparation, preferably in a hotel, resort, or Japanese restaurant.
• Culinary education or relevant professional kitchen experience is preferred.
• Strong knowledge of Japanese cuisine, sushi, sashimi, and sushi preparation techniques.
• Experienced in handling and preparing raw fish and seafood safely.
• Good knowledge of food safety, hygiene standards, and HACCP procedures.
• Able to manage the sushi section and maintain consistent food quality and presentation.
• Familiar with ingredient preparation, portion control, and inventory management.
• Able to supervise and guide junior kitchen staff.
• Creative, detail-oriented, and committed to high culinary standards.
• Able to work under pressure and as part of a team.
• Willing to work flexible shifts, including weekends and public holidays.