Japanese Chef

Mövenpick Hotels & Resorts; Kepulauan Riau; On-site; IDR 78,120,000 - 122,760,000; Full time

Job summary

Mövenpick Hotels & Resorts in Indonesia seeks an experienced Japanese cuisine chef at Mövenpick Resort & Spa Bintan Lagoon to lead kitchen operations and craft sushi, sashimi, tempura and ramen with precision.

You will mentor junior staff, maintain high hygiene standards, collaborate with the team, and contribute to menu development while upholding Mövenpick’s Swiss-inspired culinary legacy.

Qualifications

• Minimum 3 years of relevant experience.
• Good reading, writing and oral proficiency in English.
• Additional culinary school certification is an advantage.

Responsibilities

• Prepare and cook a variety of Japanese dishes, including sushi, sashimi, tempura, and ramen.
• Ensure all dishes are prepared to high standards of quality and taste.
• Maintain a clean and organized kitchen environment.
• Adhere to health and safety regulations.
• Collaborate with kitchen staff to ensure smooth kitchen operations.
• Train and mentor junior kitchen staff.
• Develop new recipes and menu items.
• Ensure proper storage and handling of all ingredients.
• Monitor food costs and minimize waste.

Skills

Japanese cuisine

Sushi preparation

Team collaboration

Food cost control

Job description

Company Description
Overlooking the scenic South China Sea, an hour away by ferry from Singapore, Mövenpick Resort & Spa Bintan Lagoon will introduce Swiss‑inspired hospitality to Bintan in celebration of Mövenpick's rich culinary legacy. The resort is set to be the new beach getaway destination for all generations with standout facilities, including 420 rooms & suites, two golf courses, three lagoon swimming pools, unique restaurant concepts, a two‑storey beach club, spacious event spaces. Wellness will also be an integral part of the resort experience, with a vast wellness and recreation village that will feature a gym, a spa, and a Kid Club.

Job Description

• Prepare and cook a variety of Japanese dishes, including sushi, sashimi, tempura, and ramen.
• Ensure all dishes are prepared to the highest standards of quality and taste.
• Maintain a clean and organized kitchen environment.
• Adhere to all health and safety regulations.
• Collaborate with other kitchen staff to ensure smooth kitchen operations.
• Stay updated with the latest culinary trends and techniques.
• Manage inventory and order supplies as needed.
• Train and mentor junior kitchen staff.
• Develop new recipes and menu items.
• Ensure proper storage and handling of all ingredients.
• Monitor food costs and work to minimize waste.

Qualifications

• Additional certification(s) from a reputable Culinary school will be an advantage.
• Minimum 3 years of relevant experience in a similar capacity.
• Good reading, writing and oral proficiency in English language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.