Demi Chef de Partie | Manuza | Bali

Savaya Group; Provinsi Bali; Presencial; IDR 55.800.000 - 89.280.000; Jornada completa

Descripción de la vacante

Savaya Group is seeking a commis chef with strong sushi preparation skills for a premium dining environment in Bali. You will refine nigiri, maki, sashimi techniques and handle seafood with care, maintaining HACCP standards.

Ideal candidates have at least four years in a sushi-focused role, with precise knife work and knowledge of Japanese terminology. The role emphasizes quality, speed, and teamwork in a high-volume kitchen.

Formación

• Minimum 4 years of experience as a commis chef in a dedicated sushi section within a quality restaurant, hotel, or Japanese concept.

Responsabilidades

• Prepare daily mise en place, including sushi rice (shari), fish, garnishes, sauces, and glazes.
• Prepare nigiri, maki, sashimi, and omakase items according to recipes and presentation standards.
• Apply proper Japanese techniques for rice seasoning, nigiri pressing, maki rolling, fish filleting, skinning, and sashimi slicing.
• Handle raw fish and shellfish safely, ensuring correct receiving, temperature checks, storage, freshness, and cross-contamination control.
• Maintain HACCP records, including temperature logs, labeling, date-coding, cleaning schedules, and allergen controls.
• Maintain knives, equipment, and workstations; monitor stock and product quality; and report concerns promptly.
• Follow allergen protocols for ingredients such as shellfish, soy, sesame, egg, and gluten.

Conocimientos

Sushi preparation

Nigiri & maki technique

Knife skills

Food safety HACCP

Descripción del empleo

About The Role

Are you passionate about Japanese cuisine and skilled in the art of sushi preparation?

What You’ll Experience

• Work alongside experienced sushi chefs in a premium dining environment
• Refine your Japanese culinary techniques and seafood preparation skills
• Work with quality ingredients, including premium fish and seafood
• Develop your expertise in sushi presentation, kitchen organization, and HACCP standards

What You’ll Be Doing

• Prepare daily mise en place, including sushi rice (shari), fish, garnishes, sauces, and glazes.
• Prepare nigiri, maki, sashimi, and omakase items according to recipes and presentation standards.
• Apply proper Japanese techniques for rice seasoning, nigiri pressing, maki rolling, fish filleting, skinning, and sashimi slicing.
• Handle raw fish and shellfish safely, ensuring correct receiving, temperature checks, storage, freshness, and cross-contamination control.
• Maintain HACCP records, including temperature logs, labeling, date-coding, cleaning schedules, and allergen controls.
• Maintain knives, equipment, and workstations; monitor stock and product quality; and report concerns promptly.
• Follow allergen protocols for ingredients such as shellfish, soy, sesame, egg, and gluten.

Could This Be You?

• Minimum 4 years of experience as a commis chef in a dedicated sushi section within a quality restaurant, hotel, or Japanese concept.
• Strong Japanese culinary skills, including sushi rice preparation, nigiri, maki, sashimi cutting techniques, and knife care and sharpening.
• Working knowledge of Japanese culinary terminology, including neta, shari, nikiri, tataki, akami, chu-toro, hamachi, tobiko, nori, and wasabi, with the ability to follow Japanese-style kitchen instructions.
• Experienced in the safe handling of raw fish and shellfish, including tuna, hamachi, snapper, sea bream, scallop, prawn, sea urchin, and caviar.
• Knowledge of HACCP, critical control points, temperature monitoring, food labeling, hygiene, and allergen management. HACCP certification is preferred.
• Precise, patient, and detail-oriented, with high standards for freshness, clean cuts, and presentation.
• Able to remain calm under service pressure, accept feedback, and work reliably as part of a team.

Additional advantages:

Experience with premium products such as bluefin tuna, uni, caviar, or fresh wasabi; basic English communication skills; Japanese language skills; and experience in high-volume or fine-dining kitchens.