job description
Join Good Job Creations as a Japanese Cuisine Chef / Sous Chef and elevate Bali’s culinary scene with your expertise in authentic Japanese gastronomy. This is a unique opportunity to work in some of Bali’s most prestigious dining establishments, crafting exquisite dishes that delight discerning palates while maintaining the highest standards of quality and presentation.
As a key member of our culinary team, you will collaborate with renowned chefs to design innovative menus, source premium ingredients, and ensure every dish reflects the true essence of Japanese cuisine. Whether you specialize in sushi, kaiseki, teppanyaki, or wagashi, your passion for tradition and creativity will shape unforgettable dining experiences for our guests.
Based in Bali’s vibrant hospitality hubs—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung—you’ll thrive in a dynamic environment that values artistry, precision, and teamwork. Competitive compensation (up to $7,000 USD + performance bonuses), career growth, and the chance to work in world-class venues await the right candidate.
Responsibility
- Prepare and present authentic Japanese dishes (e.g., sushi, sashimi, ramen, tempura, wagyu) with meticulous attention to detail and traditional techniques.
- Collaborate with the Head Chef to develop seasonal menus, incorporating local ingredients while preserving Japanese culinary integrity.
- Maintain strict hygiene, food safety, and HACCP standards in compliance with international and local regulations.
- Train and mentor junior kitchen staff, fostering a culture of excellence, discipline, and continuous learning.
- Manage inventory, place orders with suppliers, and control costs without compromising quality.
- Ensure consistent plating, portion sizes, and flavor profiles across all outlets.
- Assist in special events, private dining, and omakase experiences, tailoring menus to guest preferences.
- Stay updated on Japanese culinary trends, techniques, and ingredient innovations.
Qualifications
- Minimum 5 years of experience as a Japanese Cuisine Chef or Sous Chef in high-end restaurants, hotels, or Michelin-starred establishments.
- Proven expertise in sushi, kaiseki, teppanyaki, or izakaya-style cooking with a deep understanding of Japanese ingredients (e.g., wasabi, dashi, mirin).
- Formal culinary training from a recognized institution (e.g., Japanese Culinary Academy) or equivalent apprenticeship.
- Strong leadership skills with the ability to manage a multicultural team in a fast-paced environment.
- Fluency in English (written and spoken); Japanese language skills are a plus.
- Knowledge of food cost control, menu engineering, and kitchen operations.
- Creative mindset with a passion for fusion or modern interpretations of classic Japanese dishes.
- Willingness to relocate to Bali (work visa sponsorship available for qualified candidates).