Demi Chef de Partie | Manuza | Bali Full Time - Indonesian · Bali ·

Savaya Group; Provinsi Bali; On-site; IDR 180,000,000 - 240,000,000; Full time

Job summary

Savaya Group, through Manuza in Bali, seeks a Demi Chef de Partie Sushi to craft nigiri, maki, sashimi and omakase with authentic Japanese techniques and premium presentation. You will work with the senior sushi team to deliver a refined dining experience.

You will maintain HACCP standards, perform mise en place, and ensure the safe handling of raw fish. A minimum of 4 years in a sushi section is required; strong knife skills and knowledge of Japanese terminology are essential.

Qualifications

• Minimum 4 years of experience as a commis chef in a dedicated sushi section

Responsibilities

• Prepare daily mise en place for sushi: rice, fish, garnishes, sauces and glazes
• Make nigiri, maki, sashimi and omakase items according to recipes and presentation standards
• Apply proper Japanese techniques for rice seasoning and fish prep
• Handle raw fish safely including temperature control and storage
• Maintain HACCP records, labeling, and allergen controls
• Maintain knives and equipment, monitor stock and report concerns

Skills

Sushi preparation

Knife skills

HACCP knowledge

Food safety

Japanese terminology

Job description

About the Role

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

As a Demi Chef de Partie Sushi at Manuza, you will prepare high-quality nigiri, maki, sashimi, and omakase items while maintaining authentic Japanese techniques, exceptional presentation, and strict food safety standards. You will work closely with the senior sushi team to deliver a premium, product-focused dining experience.

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.