Sous Chef – Japanese Cuisine

About the role

The Sous Chef (Japanese Cuisine) will lead the Japanese restaurant kitchen at The Apurva Kempinski Bali, ensuring all dishes meet the high standards set by the Executive Chef. The role involves preparing specialty dishes, maintaining hygiene and safety standards, and supporting daily kitchen operations.

Key responsibilities

• Organise and set up the assigned kitchen section to maximise speed and productivity.
• Prepare dishes consistently according to standard recipes and menu specifications.
• Monitor food and operating costs, reducing waste and controlling expenses.
• Train culinary staff in the section on required techniques and standards.
• Maintain kitchen equipment in good condition and ensure compliance with fire, hygiene and safety policies.
• Coordinate with related outlets to ensure high‑quality production aligned with business trends.
• Oversee food spoilage, wastage reporting and assist the Head Chef with purchasing decisions.

Required profile

• Indonesian citizen with 3‑5 years experience in Japanese cuisine, preferably in a hotel or fine‑dining setting.
• Excellent knife skills and deep knowledge of Japanese ingredients, flavors and cooking methods.
• Strong understanding of HACCP, food hygiene and kitchen safety standards.
• Ability to supervise kitchen operations and ensure consistent quality and presentation.
• Effective communication and a cooperative attitude.

Required skills

• Knife skills
• HACCP
• Food hygiene