Sous Chef

Impi Hotels; Tangerang; Hybrid; IDR 120,000,000 - 180,000,000; Full time

Job summary

Impi Hotels in Bali's Seminyak invites a seasoned Sous Chef to drive the pre-opening kitchen and build a premium Japanese dining experience. You will work with the Head Chef to establish workflow for a 40-seat concept, develop recipes, set SOPs, and oversee cost control while maintaining authentic techniques.

Based in Bali, you will train and mentor a small kitchen team, uphold high standards of hygiene and presentation, and lead during the crucial pre-opening phase until full operation.

Qualifications

• Minimum 1 year directly under a Japanese Expat Chef in an authentic Japanese restaurant.

Responsibilities

• Work with Head Chef to develop an efficient kitchen workflow for 40 seats.
• Participate in food testing, recipe development, food cost calculation, and SOPs before opening.
• Ensure consistent taste, cutting techniques, and presentation for Omakase, Izakaya, Ramen & Sushi.
• Control ingredient quality, inventory, waste, and kitchen hygiene.
• Train and mentor the kitchen team during pre-opening.

Skills

Leadership

Japanese cuisine

Food safety

Kitchen management

Job description

Job Category

Job Type

Posted Date

Job ID

FBP

Contract

IMPI - FBP - 004

About the Company

We are bringing a boutique Japanese dining experience to the heart of Seminyak, Bali. We are looking for a Sous Chef who is ready to be the driving force in our kitchen from the pre-opening phase until full operation.

Job Descriptions

• Work with the Head Chef to develop an efficient kitchen workflow for 40 seats.
• Participate in food testing, standard recipe development, food cost calculation, and kitchen SOP preparation before opening.
• Ensure consistent taste, cutting techniques, and aesthetic presentation for all menu lines (Omakase, Izakaya, Ramen & Sushi).
• Control fresh ingredient quality, inventory management (food waste control), and high-standard kitchen hygiene.
• Train, mentor, and build a solid, clean, and responsive kitchen team.

Requirements

• Minimum 1 year of direct experience working under a Japanese Expat Chef in an authentic Japanese restaurant.
• Mastery of basic to advanced Japanese culinary techniques (e.g. ramen stock, sashimi-grade fish handling, precise knife skills).
• Minimum 2–3 years as Sous Chef or Senior CDP in a premium Japanese restaurant.
• Strong leadership skills, high discipline (typical of Japanese kitchen culture), and good communication.
• Ready to work during the pre-opening phase (building the kitchen system from scratch).
• Based in Bali or willing to be placed in Seminyak.