job description
Join BBK Group - Philippine Food Asia, a pioneer in Asian culinary excellence, as our Head Chef - R&D (Japanese Cuisine) in the vibrant heart of Bali. This is a rare opportunity to lead the innovation and development of world-class Japanese menus while shaping the future of gastronomy in one of the worldās most dynamic hospitality markets.
As the creative force behind our Japanese culinary program, you will drive menu innovation, elevate dining experiences, and set new standards for authenticity, quality, and creativity. Baliās thriving food sceneāfrom luxury resorts in Nusa Dua to trendy eateries in Cangguādemands bold, inspired leadership. If you are a visionary chef with a passion for Japanese cuisine and a track record of pushing culinary boundaries, this role is your platform to make a lasting impact.
You will collaborate with cross-functional teams, including operations, marketing, and supply chain, to bring your concepts to life. Whether refining traditional techniques or experimenting with modern fusion, your work will delight guests and position BBK Group as a leader in Asian culinary innovation. This role offers a competitive salary, professional growth opportunities, and the chance to live and work in Baliās most sought-after locations: Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung.
If you thrive in a fast-paced, creative environment and are ready to redefine Japanese cuisine in Southeast Asia, we want to hear from you. Apply now and become a key player in our culinary revolution.
Responsibility
- Lead the research, development, and innovation of Japanese menus, ensuring authenticity, creativity, and alignment with market trends.
- Oversee recipe creation, testing, and refinement to deliver exceptional dining experiences across multiple outlets.
- Collaborate with operations teams to ensure seamless execution of new dishes, from kitchen workflows to plating standards.
- Mentor and train culinary teams, fostering a culture of excellence, continuous learning, and adherence to food safety standards.
- Conduct market research to identify emerging trends in Japanese cuisine and integrate them into our offerings.
- Work closely with suppliers to source high-quality ingredients, ensuring consistency and sustainability.
- Develop cost-effective recipes without compromising on quality, balancing innovation with profitability.
- Present and pitch new concepts to stakeholders, including senior management and investors, with compelling storytelling and data-driven insights.
Qualifications
- Minimum 5 years of experience in Japanese cuisine, with at least 2 years in a leadership or R&D-focused role.
- Proven track record of developing innovative menus in high-volume or luxury hospitality settings.
- Deep expertise in traditional and modern Japanese techniques, including sushi, kaiseki, izakaya, and fusion concepts.
- Strong leadership skills with the ability to inspire and manage culinary teams in a fast-paced environment.
- Fluency in English; proficiency in Japanese or Indonesian is a plus.
- Certification in culinary arts or hospitality management (e.g., from a recognized institution like Le Cordon Bleu, CIA, or Tsuji Culinary Institute).
- Experience working in international or multicultural environments, with a global perspective on culinary trends.
- Passion for sustainability and ethical sourcing practices in the food industry.