Sushi Kitchen Lead | Creative Japanese Cuisine | Bali

Luna Beach Club Bali; Tabanan; On-site; IDR 200,880,000 - 312,480,000; Full time

Benefits offered by this job

Service Charge

Meal

Competitive compensation

Job summary

Luna Beach Club Bali is seeking a qualified Sous Chef to assist the Head Chef in managing the Sushi Kitchen, supervise the team, and ensure consistent taste, presentation, and quality.

You will train staff, help with menu development, oversee food safety, FIFO, stock rotation, and coordinate with service. This role requires 3–5 years in sushi or Japanese cuisine, strong leadership, and the ability to work under pressure in a fast-paced hospitality setting.

Qualifications

• Minimum 3–5 years of experience in sushi or Japanese cuisine, preferably in a supervisory role.
• Strong knowledge of sushi preparation, sashimi, and Japanese ingredients.
• Good understanding of food safety, hygiene, and sanitation standards.
• Strong leadership and team management skills.

Responsibilities

• Assist the Head Chef in managing the daily operations of the Sushi Kitchen.
• Supervise and coordinate the Sushi Kitchen team during daily operations.
• Maintain consistency in taste, presentation, portioning, and food quality.
• Monitor the preparation and handling of fresh fish, seafood, rice, and other sushi ingredients.
• Ensure proper food storage, labeling, FIFO, and stock rotation procedures are followed.
• Train, guide, and develop Sushi Kitchen team members on techniques and kitchen procedures.

Skills

Sushi kitchen leadership

Food safety & HACCP

Team supervision

English communication

Job description

Luna Beach Club Bali is seeking a qualified Sous Chef to assist the Head Chef in managing the Sushi Kitchen, supervise the team, and ensure consistent taste, presentation, and quality.

You will train staff, help with menu development, oversee food safety, FIFO, stock rotation, and coordinate with service. This role requires 3–5 years in sushi or Japanese cuisine, strong leadership, and the ability to work under pressure in a fast-paced hospitality setting.