Sushi Head Chef

SILK RESTAURANT Canggu; Provinsi Bali; On-site; IDR 30,000,000 - 48,000,000; Full time

Job summary

SILK RESTAURANT Canggu is seeking a Senior Sushi Head Chef to lead the daily sushi kitchen operations, ensuring the highest quality and presentation of sushi, sashimi, nigiri, maki, and related dishes. You will oversee preparation, ingredient handling, and HACCP compliance in a high-end setting.

Ideal candidates have 5+ years in sushi/Japanese cuisine, with 2+ years in a supervisory role, strong leadership, and menu development experience. English communication required; Japanese is a plus.

Qualifications

• Minimum 5 years of sushi/Japanese cuisine experience, with at least 2 years in a senior supervisory role.
• Proven experience as Sushi Head Chef or equivalent senior position.
• Strong knowledge of traditional and contemporary Japanese cuisine.
• Excellent knife skills and advanced fish and seafood preparation techniques.
• Knowledge of sushi rice preparation and related dishes.
• Leadership, team management, and problem-solving skills.
• Experience in menu development, recipe creation, food costing, and portion control.
• English speaking; Japanese language skills are an advantage.

Responsibilities

• Supervise, train, and manage Sushi Chefs, Commis, and other kitchen team members within the sushi section.
• Prepare and oversee the production of sushi, sashimi, nigiri, maki, rolls, and other Japanese dishes according to restaurant standards.
• Ensure consistent quality, taste, freshness, portioning, and presentation of all sushi dishes.
• Manage the preparation and handling of fresh fish, seafood, sushi rice, sauces, and other ingredients.
• Ensure proper receiving, storage, labeling, temperature control, and rotation of seafood and other perishable products.
• Develop and maintain recipes, preparation procedures, plating standards, and portion specifications.
• Create and develop new sushi dishes, seasonal menus, specials, and chef recommendations when required.
• Monitor food costs, portion control, ingredient usage, and minimize food waste.
• Ensure all food preparation and kitchen operations comply with food safety, hygiene, sanitation, and HACCP standards.
• Maintain a clean, organized, and professional sushi kitchen and ensure all equipment is properly maintained.

Skills

Sushi leadership

Knife skills

Food cost control

English proficiency

Education

Culinary education

Job description

Lead and oversee the daily operations of the sushi kitchen and ensure smooth service. You will take full responsibility for the quality and standards of the sushi section, managing the preparation and handling of fresh fish, seafood, sushi rice, sauces, and other ingredients.

Key responsibilities

Supervise, train, and manage Sushi Chefs, Commis, and other kitchen team members within the sushi section

Prepare and oversee the production of sushi, sashimi, nigiri, maki, rolls, and other Japanese dishes according to restaurant standards

Ensure consistent quality, taste, freshness, portioning, and presentation of all sushi dishes

Manage the preparation and handling of fresh fish, seafood, sushi rice, sauces, and other ingredients

Ensure proper receiving, storage, labeling, temperature control, and rotation of seafood and other perishable products

Develop and maintain recipes, preparation procedures, plating standards, and portion specifications

Create and develop new sushi dishes, seasonal menus, specials, and chef recommendations when required

Monitor food costs, portion control, ingredient usage, and minimize food waste

Ensure all food preparation and kitchen operations comply with food safety, hygiene, sanitation, and HACCP standards

Maintain a clean, organized, and professional sushi kitchen and ensure all equipment is properly maintained

About the role

Lead and oversee the daily operations of the sushi kitchen and ensure smooth service. You will take full responsibility for the quality and standards of the sushi section, managing the preparation and handling of fresh fish, seafood, sushi rice, sauces, and other ingredients.

Key responsibilities

• Supervise, train, and manage Sushi Chefs, Commis, and other kitchen team members within the sushi section

• Prepare and oversee the production of sushi, sashimi, nigiri, maki, rolls, and other Japanese dishes according to restaurant standards

• Ensure consistent quality, taste, freshness, portioning, and presentation of all sushi dishes

• Manage the preparation and handling of fresh fish, seafood, sushi rice, sauces, and other ingredients

• Ensure proper receiving, storage, labeling, temperature control, and rotation of seafood and other perishable products

• Develop and maintain recipes, preparation procedures, plating standards, and portion specifications

• Create and develop new sushi dishes, seasonal menus, specials, and chef recommendations when required

• Monitor food costs, portion control, ingredient usage, and minimize food waste

• Ensure all food preparation and kitchen operations comply with food safety, hygiene, sanitation, and HACCP standards

• Maintain a clean, organized, and professional sushi kitchen and ensure all equipment is properly maintained

Requirements

• Minimum 5 years of professional experience in sushi/Japanese cuisine, with at least 2 years in a senior or supervisory position.

• Proven experience as a Sushi Head Chef, Sushi Chef de Cuisine, Sushi Sous Chef, or equivalent senior position.

• Strong knowledge of traditional and contemporary Japanese cuisine.

• Excellent knife skills and advanced fish and seafood preparation techniques.

• Strong knowledge of sushi rice preparation, nigiri, sashimi, maki, temaki, specialty rolls, and other Japanese dishes.

• Strong understanding of seafood quality, freshness, storage, and temperature control.

• Experience in menu development, recipe creation, food costing, and portion control.

• Strong leadership, team management, training, and problem-solving skills.

• Good knowledge of food safety, hygiene, sanitation, and HACCP procedures.

• Experience managing kitchen inventory and coordinating with purchasing teams.

• Able to work efficiently under pressure in a busy and high-volume restaurant environment.

• Excellent attention to detail and strong organizational skills.

• Good communication skills in English; Japanese language skills are an advantage.

• Culinary education or relevant professional certification is an advantage.

• Experience working in a premium restaurant, Japanese restaurant, hotel, or high-end hospitality environment is highly preferred.