job description
Join Binchotan JB, a premier Japanese omakase dining destination, as we expand our culinary excellence to Baliâs most vibrant locationsâCanggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung. Weâre seeking a passionate Chef De Partie / Commis (Japanese Omakase) to craft unforgettable dining experiences through precision, creativity, and authentic Japanese techniques. If you thrive in a fast-paced, high-end kitchen environment and are eager to elevate your career in Japanese cuisine, this is your opportunity to shine.
As part of our elite team, youâll work alongside master chefs to prepare, cook, and present exquisite dishes that reflect the artistry of omakase. From sushi and sashimi to intricate small plates, your role will be pivotal in delivering consistency, innovation, and impeccable flavor. Youâll also contribute to menu development, ensuring each dish aligns with our commitment to quality, seasonality, and guest satisfaction. Whether youâre perfecting knife skills, mastering umami balances, or plating with finesse, your expertise will shape the dining journey of our discerning guests.
Baliâs thriving hospitality scene offers a dynamic backdrop for your career growth. At Binchotan JB, we foster a culture of collaboration, mentorship, and continuous learning. Enjoy competitive compensation, opportunities for advancement, and the chance to work in some of Baliâs most sought-after dining destinations. If youâre ready to take your culinary skills to the next level in a world-class setting, weâd love to hear from you.
Note: This role is open to candidates with a passion for Japanese cuisine, regardless of prior omakase experience. Training will be provided for the right candidates.
Responsibility
- Prepare, cook, and present high-quality Japanese dishes within your specialty section (e.g., sushi, sashimi, appetizers, or desserts) with precision and creativity.
- Assist in developing and refining menu items, recipes, and plating techniques to enhance the omakase experience.
- Maintain strict adherence to food safety, hygiene, and portion control standards in a high-volume kitchen.
- Collaborate with the head chef and team to ensure seamless service during peak hours, including guest interactions when required.
- Manage inventory, monitor ingredient freshness, and minimize waste through efficient kitchen practices.
- Train and mentor junior kitchen staff, fostering a culture of excellence and teamwork.
- Stay updated on Japanese culinary trends, techniques, and seasonal ingredients to contribute to menu innovation.
- Uphold Binchotan JBâs reputation for exceptional service by delivering consistent, visually stunning, and flavorful dishes.
Qualifications
- Minimum 2 years of experience in a professional kitchen, preferably in Japanese cuisine (omakase experience is a plus).
- Proficiency in knife skills, sushi/sashimi preparation, and traditional Japanese cooking methods (e.g., grilling, tempura, or kaiseki techniques).
- Strong understanding of umami, flavor balancing, and presentation aesthetics in Japanese dining.
- Ability to work efficiently in a fast-paced, high-pressure environment while maintaining attention to detail.
- Knowledge of food safety regulations (e.g., HACCP) and commitment to hygiene best practices.
- Creativity and willingness to contribute to menu development and recipe testing.
- Team player with excellent communication skills and a positive attitude.
- Fluency in English; basic Indonesian or Japanese is a bonus.