job description
Join Kopitiam Investment as an Executive Sous Chef specializing in Japanese Cuisine and lead culinary excellence in one of Bali’s most vibrant dining destinations. This is a unique opportunity to showcase your expertise in authentic Japanese flavors while contributing to a high-volume, fast-paced kitchen environment.
Based in the heart of Denpasar, Bali, you will collaborate with a passionate team to deliver exceptional dining experiences that blend tradition with innovation. Ideal for a seasoned chef with a deep understanding of Japanese culinary techniques, this role offers a 6-day work week in a dynamic setting where creativity and precision are celebrated.
As part of a renowned hospitality brand, you’ll enjoy competitive compensation, career growth opportunities, and the chance to work in a culturally rich and inspiring location. Elevate your career in a role that values both leadership and craftsmanship.
Responsibility
- Oversee daily kitchen operations, ensuring high standards of food quality, presentation, and consistency in Japanese cuisine.
- Assist the Head Chef in menu development, incorporating seasonal ingredients and innovative techniques while maintaining authenticity.
- Lead, train, and mentor a team of chefs and kitchen staff, fostering a culture of excellence and teamwork.
- Manage inventory, food costs, and supplier relationships to optimize efficiency and reduce waste.
- Ensure compliance with food safety, hygiene, and HACCP standards in all kitchen activities.
- Collaborate with front-of-house teams to deliver seamless service and exceptional guest experiences.
- Monitor and maintain kitchen equipment, ensuring a safe and functional work environment.
- Participate in special events, promotions, and culinary workshops to enhance the restaurant’s reputation.
Qualifications
- Minimum 5 years of experience as a Sous Chef or Executive Chef, with at least 3 years specializing in Japanese cuisine.
- Proven expertise in traditional Japanese cooking methods, including sushi, sashimi, tempura, and kaiseki.
- Strong leadership and communication skills, with the ability to manage and inspire a diverse team.
- Familiarity with inventory management, cost control, and budgeting in a high-volume kitchen.
- Certification in food safety and hygiene (e.g., HACCP) is highly preferred.
- Creative mindset with a passion for culinary innovation while respecting traditional techniques.
- Ability to work under pressure in a fast-paced environment, including weekends and holidays.
- Fluency in English; knowledge of Japanese or Indonesian is a plus.