job description
Join D&D Dining Sdn Bhd as an Executive Japanese Chef and lead the culinary vision of our premium Japanese restaurant in the heart of Bali. This is a rare opportunity to craft authentic, high-end Japanese cuisine while contributing to the growth of our NIJI brand—a name synonymous with excellence in Asian fine dining.
Set against Bali’s vibrant backdrop, you’ll work in a dynamic, fast-paced environment where tradition meets innovation. Your expertise in Japanese culinary arts will elevate our menu, delighting discerning guests with dishes that honor heritage while embracing modern techniques. Whether it’s sushi, kaiseki, or teppanyaki, your creations will define the dining experience for locals and international visitors alike.
We offer a competitive salary, creative freedom, and the chance to work with a passionate team in one of the world’s most sought-after destinations. If you’re a seasoned chef with a deep love for Japanese cuisine and a drive to lead, we’d love to hear from you.
Responsibility
- Lead the kitchen team in preparing and presenting authentic Japanese dishes, including sushi, sashimi, tempura, and kaiseki menus.
- Develop and refine recipes to maintain consistency with traditional flavors while incorporating local, high-quality ingredients.
- Oversee daily kitchen operations, including inventory management, food cost control, and adherence to hygiene and safety standards.
- Train and mentor junior chefs and kitchen staff to uphold the restaurant’s culinary standards and service excellence.
- Collaborate with the management team to design seasonal menus and special dining events that attract and retain high-end clientele.
- Ensure all dishes meet the brand’s aesthetic and taste expectations, with a focus on presentation and authenticity.
- Source and evaluate suppliers for premium ingredients, including fresh seafood, wagyu beef, and specialty Japanese products.
- Maintain a clean, organized, and efficient kitchen environment in compliance with health and safety regulations.
Qualifications
- Minimum 5 years of experience as a Head Chef or Executive Chef in a high-end Japanese restaurant.
- Proven expertise in traditional Japanese culinary techniques, including knife skills, sushi preparation, and broth-making.
- Strong leadership and team management skills, with the ability to inspire and develop a multicultural kitchen team.
- Deep knowledge of Japanese ingredients, seasonality, and regional specialties, with a commitment to authenticity.
- Excellent palate and creativity to innovate while respecting traditional flavors and methods.
- Fluency in English (written and spoken); knowledge of Japanese or Indonesian is a plus.
- Certification in food safety and hygiene (e.g., HACCP) is highly preferred.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.