job description
Join the culinary revolution at SUSHISAMBA Bali, where Japanese precision meets Brazilian passion and Peruvian flair! Perched in the heart of Canggu, our world-renowned restaurant brings an electrifying fusion of cultures to Bali's vibrant dining scene. As a Demi Chef, you'll be at the forefront of crafting unforgettable dishes that blend sushi artistry, churrasco techniques, and ceviche mastery in an environment that's as dynamic as our menu.
This isn't just a job - it's an opportunity to grow with a global brand that's redefining luxury dining. You'll work alongside Michelin-trained chefs in a state-of-the-art kitchen, using premium ingredients sourced from around the world. Our open-kitchen concept means you'll be part of the show, creating dishes that delight both the palate and the eye while working in one of Bali's most sought-after locations.
At SUSHISAMBA, we value creativity, teamwork, and a relentless pursuit of culinary excellence. We offer competitive compensation, comprehensive training, and opportunities for career advancement within our international network. If you're passionate about fusion cuisine and ready to bring your skills to Bali's most exciting culinary destination, we want to hear from you!
Note: This position is based in Canggu, Bali, with potential rotations to our Ubud or Seminyak locations as needed.
Responsibility
- Prepare and present high-quality Japanese-Brazilian-Peruvian fusion dishes according to SUSHISAMBA's exacting standards
- Assist in daily mise en place, ensuring all ingredients are prepped and organized for service
- Collaborate with senior chefs to develop and refine menu items, bringing creative ideas to the table
- Maintain impeccable kitchen hygiene and adhere to all food safety regulations
- Operate efficiently in a fast-paced, high-volume environment during peak service hours
- Train and mentor junior kitchen staff, fostering a culture of continuous improvement
- Monitor inventory levels and report any shortages to the head chef
- Participate in regular tasting sessions to ensure consistent flavor profiles
Qualifications
- Minimum 2 years of professional kitchen experience, preferably in fusion or fine dining establishments
- Experience with Japanese, Brazilian, or Peruvian cuisine is highly desirable
- Culinary diploma or equivalent professional training
- Strong understanding of food safety and hygiene practices (HACCP certification a plus)
- Ability to work flexible hours, including evenings, weekends, and holidays
- Excellent time management and multitasking skills in high-pressure environments
- Basic English communication skills (additional languages are a bonus)
- Passion for culinary innovation and willingness to learn new techniques