Sous Chef (Japanese Cuisine) at The Apurva Kempinski Bali

Kempinski Hotels; Provinsi Bali; On-site; IDR 500.166.000 - 750.251.000; Full time

Job summary

A luxury hotel in Bali is seeking a Sous Chef specializing in Japanese cuisine. The role involves maintaining high kitchen standards, training staff, and ensuring compliance with food safety protocols. Ideal candidates must have 3-5 years of experience in Japanese cuisine, excellent knife skills, and strong leadership abilities. This is a full-time position with a focus on culinary excellence and teamwork.

Qualifications

• Indonesian citizen with a minimum 3-5 years in Japanese cuisine.
• Excellent knife skills and understanding of Japanese ingredients.
• Ability to supervise kitchen operations and ensure consistency.

Responsibilities

• Organize and set up the assigned section of the kitchen efficiently.
• Ensure all dishes are prepared consistently according to standard recipes.
• Train culinary employees in necessary skills.
• Monitor food and operating costs and control these by reducing waste.

Skills

Experience in Japanese cuisine

Excellent knife skills

Ability to supervise kitchen operations

Strong knowledge of food hygiene

Strong communication skills

Job description

Sous Chef (Japanese Cuisine) at The Apurva Kempinski Bali

Application Deadline: 31 December 2025

Department: Kitchen

Employment Type: Fixed Term - Full Time

Location: Indonesia - Bali

Reporting To: Head Chef

Description

The incumbent in this position is responsible for a Japanese Restaurant kitchen and ensures that it runs according to performance standards established by the Executive Chef / Head Chef according to the Kempinski procedures and standards. To prepare dishes and specialty dishes as per the menu for all outlets, while maintaining standards of food preparation, quality, hygiene, sanitation and decoration in accordance with HACCP. To assist Executive Chef / Head Chef or his/her designee in organizing and managing daily kitchen operation.

Key Responsibilities

• To organize and set up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
• To ensure that all dishes from that section are prepared consistently and accordingly to standard recipes.
• To assist Head Chef in ensuring that all culinary standards in that section comply with Company and Hotel Policies and Procedures and Minimum Standards.
• To monitor food and operating costs and control these by reducing waste.
• To train the culinary employees in that section of the kitchen in the skills necessary for them to perform their function.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To have a understanding of and adhere to the company's policy relating to fire, hygiene and safety.
• To co-ordinate and communicate with related outlets in order to provide effective production of high quality products according to business trends.
• Ensures and improves operation standards are being observed while food saving and preserving with tangible effects.
• Maintaining consistency in providing wide range of dishes and decorations.
• To strictly follow the standard in control of product quality, food preparation technology, raw food product laying norms. Bear personal responsibility for quality of prefabricates and food produced by the kitchen, for correspondence with adopted standards, technological and calculations cards.
• To carry out on daily basis for food spoilage and wastage and their correspondence on demand. Alerting Head Chef to on the same to control and regulating the purchase accordingly.
• To coordinate with Head Chef to ensure that the market list is being ordered and receive in time. Also, ensures that the quantity and quality of the received food items are correct and properly stored as per sanitation and hygiene standards.

Skills, Knowledge and Expertise

• Indonesian citizen with a minimum 3 - 5 years experience in Japanese cuisine, preferably in Hotel or fine-dining restaurant
• Excellent knife skills and deep understanding of Japanese ingredients, flavor profiles, and cooking methods
• Ability to supervise kitchen operations and ensure consistent quality and presentation
• Strong knowledge of food hygiene, HACCP, and kitchen safety standards
• Strong communication skills and a cooperative attitude