job description
Join Kopitiam Investment as an Assistant Sous Chef specializing in Japanese cuisine and become part of a dynamic culinary team in Bali's vibrant hospitality scene. This role offers a unique opportunity to refine your skills in authentic Japanese cooking while contributing to an innovative dining experience in some of Bali's most sought-after locations, including Canggu, Ubud, and Nusa Dua.
As an Assistant Sous Chef, you will work closely with the Head Chef to ensure the highest standards of food preparation, presentation, and kitchen management. You'll play a key role in maintaining the authenticity and quality of our Japanese dishes, from sushi and sashimi to robatayaki and kaiseki. This position is ideal for passionate culinary professionals looking to advance their careers in a fast-paced, internationally inspired environment.
At Kopitiam Investment, we value creativity, precision, and a deep respect for traditional techniques. We offer competitive compensation, opportunities for professional growth, and the chance to work in some of Bali's most prestigious dining establishments.
Responsibility
- Assist the Sous Chef and Head Chef in daily kitchen operations, ensuring smooth service and high-quality dish execution.
- Prepare and present authentic Japanese dishes, including sushi, sashimi, tempura, and hot dishes, adhering to traditional recipes and modern interpretations.
- Oversee kitchen staff, providing guidance on food preparation, plating, and hygiene standards.
- Monitor inventory levels, assist in ordering supplies, and ensure minimal waste while maintaining cost efficiency.
- Maintain a clean, organized, and safe working environment in compliance with food safety regulations.
- Collaborate with the culinary team to develop seasonal menus and special promotions.
- Train and mentor junior kitchen staff, fostering a culture of continuous learning and excellence.
- Participate in food tastings, quality control checks, and menu planning sessions.
Qualifications
- Minimum of 3 years of experience in a professional kitchen, with at least 1 year in a Japanese restaurant or similar culinary setting.
- Strong knowledge of Japanese cuisine, ingredients, and cooking techniques, including knife skills and sushi preparation.
- Proven leadership abilities with experience supervising kitchen staff in a fast-paced environment.
- Excellent organizational and time-management skills to handle multiple tasks during peak service hours.
- Familiarity with HACCP and other food safety standards.
- Creative mindset with a passion for innovation while respecting traditional culinary practices.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Fluency in English; knowledge of Japanese or Indonesian is a plus.