Japanese Cuisine Sous Chef: Elevate Bali Kitchen

Kempinski Hotels SA; Kuta Selatan; Sur place; IDR 350 000 000 - 650 000 000; Plein temps

Résumé du poste

The Apurva Kempinski Bali is seeking a Sous Chef (Japanese Cuisine) to lead the Japanese restaurant kitchen. The incumbent will prepare dishes per the menu, uphold HACCP standards, and assist the Head Chef in daily kitchen operations at our Bali property.

Reporting to Head Chef, you will manage station setup, maintain quality, train staff, monitor costs, and coordinate with outlets to deliver high-quality products aligned with Kempinski standards.

Qualifications

• Indonesian citizen with 3-5 years in Japanese cuisine, preferably in hotel or fine-dining.
• Excellent knife skills and deep understanding of Japanese ingredients and cooking.
• Able to supervise kitchen operations and ensure consistent quality.
• Strong knowledge of food hygiene, HACCP and kitchen safety standards.
• Strong communication skills and cooperative attitude.

Responsabilités

• Organize and set up the assigned section of the satellite kitchen for speed and productivity.
• Ensure dishes are prepared consistently according to standard recipes.
• Assist Head Chef in maintaining culinary standards and policies.
• Monitor and control food and operating costs to reduce waste.
• Train culinary staff in skills required for their function.
• Maintain kitchen equipment and enforce safety and hygiene policies.
• Coordinate with outlets to produce high-quality products per trends.
• Uphold operation standards and minimize food waste with tangible effects.
• Maintain wide range of dishes and decorations with consistency.
• Follow established product quality and coding standards for prep and storage.

Connaissances

3-5 years Japanese cuisine

Knife skills

Supervise kitchen operations

Food hygiene & HACCP

Communication

Description du poste

The Apurva Kempinski Bali is seeking a Sous Chef (Japanese Cuisine) to lead the Japanese restaurant kitchen. The incumbent will prepare dishes per the menu, uphold HACCP standards, and assist the Head Chef in daily kitchen operations at our Bali property.

Reporting to Head Chef, you will manage station setup, maintain quality, train staff, monitor costs, and coordinate with outlets to deliver high-quality products aligned with Kempinski standards.