Sushi Sous Chef

SILK RESTAURANT Canggu; Provinsi Bali; On-site; IDR 360,000,000 - 480,000,000; Full time

Job summary

SILK RESTAURANT Canggu in Bali is seeking a skilled Senior Sushi Sous Chef to assist the Sushi Head Chef with daily kitchen operations, lead Sushi Chefs and kitchen staff, and uphold premium Japanese dining standards.

Responsibilities include overseeing sushi production, ensuring quality, freshness, mise en place, safety standards, and staff development in a fast-paced high-end setting.

Qualifications

• Minimum 4 years of professional experience in sushi or Japanese cuisine.
• 1–2 years in a senior or supervisory kitchen position preferred.
• Experience as Sushi Sous Chef, Senior Sushi Chef, or equivalent is highly preferred.
• Strong knowledge of Japanese cuisine and sushi techniques.
• Excellent knife skills and handling of fresh seafood.
• Experience supervising and training junior kitchen staff.

Responsibilities

• Prepare and oversee sushi, sashimi, nigiri, maki, rolls, and other Japanese dishes.
• Ensure consistency in food quality, taste, freshness, portioning, and presentation.
• Oversee daily mise en place and ensure ingredients are ready before service.
• Monitor fresh fish, seafood, sushi rice, sauces, and ingredients per safety standards.
• Check quality and freshness of ingredients and report concerns to the Sushi Head Chef.
• Manage stock levels and communicate requirements to the Sushi Head Chef or purchasing team.
• Ensure proper storage, labeling, rotation, and temperature control of perishables.
• Maintain a clean, hygienic sushi station during prep and service.
• Ensure staff follow food safety, hygiene, sanitation, and HACCP procedures.
• Support training and development of junior kitchen staff.

Skills

Sushi preparation

Japanese cuisine

Food safety & HACCP

Staff supervision

Knife skills

Quality control

High-volume service

mise en place

Education

Culinary education or certification

Job description

This role involves assisting the Sushi Head Chef in managing and supervising the daily operations of the sushi kitchen, including leading and supervising Sushi Chefs, Commis, and kitchen staff during preparation and service.

Key responsibilities

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

Ensure consistency in food quality, taste, freshness, portioning, and presentation

Prepare and oversee daily mise en place to ensure all ingredients are ready before service

Handle and monitor fresh fish, seafood, sushi rice, sauces, and other ingredients according to food safety standards

Check the quality and freshness of incoming and existing ingredients and report any concerns to the Sushi Head Chef

Monitor stock levels and communicate ingredient requirements to the Sushi Head Chef or purchasing team

Ensure proper storage, labeling, rotation, and temperature control of all perishable ingredients

Maintain a clean, organized, and hygienic sushi station throughout preparation and service

Ensure all kitchen staff follow food safety, hygiene, sanitation, and HACCP procedures

Support the Sushi Head Chef in training and developing junior kitchen staff

About the role

This role involves assisting the Sushi Head Chef in managing and supervising the daily operations of the sushi kitchen, including leading and supervising Sushi Chefs, Commis, and kitchen staff during preparation and service.

Key responsibilities

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

• Ensure consistency in food quality, taste, freshness, portioning, and presentation

• Prepare and oversee daily mise en place to ensure all ingredients are ready before service

• Handle and monitor fresh fish, seafood, sushi rice, sauces, and other ingredients according to food safety standards

• Check the quality and freshness of incoming and existing ingredients and report any concerns to the Sushi Head Chef

• Monitor stock levels and communicate ingredient requirements to the Sushi Head Chef or purchasing team

• Ensure proper storage, labeling, rotation, and temperature control of all perishable ingredients

• Maintain a clean, organized, and hygienic sushi station throughout preparation and service

• Ensure all kitchen staff follow food safety, hygiene, sanitation, and HACCP procedures

• Support the Sushi Head Chef in training and developing junior kitchen staff

Requirements

• Minimum 4 years of professional experience in sushi or Japanese cuisine.

• At least 1–2 years of experience in a senior or supervisory kitchen position is preferred.

• Previous experience as a Sushi Sous Chef, Senior Sushi Chef, or equivalent position is highly preferred.

• Strong knowledge of Japanese cuisine and sushi preparation techniques.

• Excellent knife skills and experience handling fresh fish and seafood.

• Proficient in preparing nigiri, sashimi, maki, temaki, specialty rolls, and other sushi dishes.

• Good understanding of sushi rice preparation and Japanese sauces/condiments.

• Strong knowledge of seafood freshness, storage, temperature control, and food safety.

• Experience supervising and training junior kitchen staff.

• Basic knowledge of food costing, portion control, inventory, and waste management.

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

• Able to work effectively in a fast-paced and high-volume restaurant environment.

• Strong attention to detail and organizational skills.

• Good communication and teamwork skills.

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

• Culinary education or relevant professional certification is an advantage.

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