Japanese Cuisine Sous Chef — Fine Dining Leader

Kempinski Hotels; Provinsi Bali; On-site; IDR 234,000,000 - 286,000,000; Full time

Job summary

Kempinski Hotels Bali is seeking an experienced Japanese Restaurant Kitchen Chef to lead the satellite kitchen and ensure operations run to the highest standards set by the Executive Chef. You will prepare dishes per the menu, supervise kitchen staff, monitor food costs, maintain HACCP hygiene, and collaborate with outlets to deliver consistently exceptional Japanese cuisine.

The role requires 3–5 years in Japanese cuisine within hotel or fine-dining settings, excellent knife skills, and strong

Qualifications

• 3–5 years experience in Japanese cuisine, preferably in hotel or fine-dining restaurant.
• Excellent knife skills and knowledge of Japanese ingredients.
• Ability to supervise kitchen operations and ensure consistent quality and presentation.
• Strong knowledge of food hygiene, HACCP, and kitchen safety standards.

Responsibilities

• Organize and set up the assigned section of the satellite kitchen to maximize speed and productivity.
• Ensure all dishes from the section are prepared according to standard recipes.
• Assist Head Chef in maintaining culinary standards and adherence to policies and procedures.
• Monitor food costs and reduce waste to control expenses.
• Train culinary staff in required skills for their roles.
• Maintain kitchen equipment and ensure hygiene and safety standards are followed.
• Coordinate with related outlets to ensure high-quality production and timely delivery.

Skills

Japanese cuisine

Kitchen supervision

HACCP

Communication

Knife skills

Job description

Kempinski Hotels Bali is seeking an experienced Japanese Restaurant Kitchen Chef to lead the satellite kitchen and ensure operations run to the highest standards set by the Executive Chef. You will prepare dishes per the menu, supervise kitchen staff, monitor food costs, maintain HACCP hygiene, and collaborate with outlets to deliver consistently exceptional Japanese cuisine.

The role requires 3–5 years in Japanese cuisine within hotel or fine-dining settings, excellent knife skills, and strong