Japanese Sous Chef

Luna Beach Club Bali · 📍 Tabanan, Bali · Diposting 2026-10-09
FULL_TIME⭐ TERVERIFIKASI
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Luna Beach Club Bali is seeking a talented and experienced Japanese Sous Chef to join our team. As a Sous Chef, you will play a crucial role in ensuring the quality and consistency of our dishes, working closely with our Head Chef to maintain the high standards of our restaurant. This is an exciting opportunity to be part of a vibrant and dynamic team in one of Bali's most popular beach clubs.

📋 Tanggung Jawab Pekerjaan

Assist the Head Chef in preparing and executing daily menus, ensuring high-quality dishes are served to our guests.,Oversee the preparation of dishes in the kitchen, ensuring they are cooked to perfection and served promptly.,Manage and train junior chefs and kitchen staff, ensuring they understand and adhere to food safety and quality standards.,Maintain accurate records of ingredient usage, food costs, and kitchen inventory.,Ensure compliance with all health and safety regulations in the kitchen.,Participate in menu planning and development, suggesting improvements and new recipes.,Work closely with the Head Chef to maintain the restaurant's high standards of food quality and presentation.,Ensure the kitchen is clean and well-organized, with all equipment and utensils in good working order.

🎓 Kualifikasi & Syarat

Minimum 5 years of experience as a Sous Chef in a professional kitchen, preferably in a Japanese cuisine setting.,Proven track record of delivering high-quality dishes and maintaining food safety standards.,Strong knowledge of Japanese cooking techniques and ingredients.,Excellent communication and leadership skills, with the ability to manage and train a team.,Familiarity with kitchen management software and tools.,Ability to work under pressure and meet tight deadlines.,Fluent in English and Indonesian, with a good understanding of Japanese culinary terms.,Valid food handling certificate and any other relevant certifications.

🛠️ Keahlian

Japanese cuisine expertiseKitchen managementTeam leadershipFood safety and hygieneMenu planning and developmentInventory and cost managementMultilingual communicationContinuous learning and improvement
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