job description
Join Alice F&B Sdn Bhd as a Sous Chef in our exclusive Halal Japanese Restaurant in Bali! This is a unique opportunity to lead a dynamic kitchen team while upholding the highest standards of food quality, hygiene, and culinary excellence in a fast-paced, culturally rich environment.
As the second-in-command, you will play a pivotal role in menu development, staff training, and operational efficiency, ensuring every dish reflects authentic Japanese flavors while adhering to Halal certification requirements. Our restaurant prides itself on blending tradition with innovation, and we’re looking for a passionate leader who shares our commitment to exceptional guest experiences.
Bali’s thriving hospitality scene offers a vibrant backdrop for your career growth. Whether you’re refining your knife skills or mentoring junior chefs, this role promises creative freedom, professional development, and the chance to work with premium ingredients in a supportive, high-energy kitchen.
Responsibility
- Assist the Head Chef in daily kitchen operations, including prep, cooking, and plating for a high-volume Halal Japanese restaurant.
- Supervise and train kitchen staff to maintain consistency in food preparation, presentation, and Halal compliance.
- Develop and refine menu items in collaboration with the Head Chef, ensuring alignment with seasonal ingredients and customer preferences.
- Enforce strict hygiene, food safety, and HACCP standards in accordance with local and Halal certification regulations.
- Manage inventory control, including ordering supplies, minimizing waste, and maintaining cost efficiency.
- Monitor food quality at every stage, from ingredient selection to final plating, to ensure excellence.
- Coordinate with front-of-house teams to streamline service and address any kitchen-related guest feedback promptly.
- Lead by example in maintaining a positive, collaborative, and high-performance kitchen culture.
Qualifications
- Minimum 5 years of experience in a professional kitchen, with at least 2 years as a Sous Chef or Senior Line Cook in a Japanese or fine-dining restaurant.
- Proven expertise in Japanese cuisine, including sushi, teppanyaki, ramen, or kaiseki, with a deep understanding of Halal requirements.
- Strong leadership and communication skills to manage a diverse team in a fast-paced environment.
- Certification in food safety and hygiene (e.g., HACCP, ServSafe) is a plus.
- Ability to work flexible hours, including evenings, weekends, and holidays, to meet operational demands.
- Creative mindset with a passion for culinary innovation while respecting traditional techniques.
- Fluency in English; knowledge of Japanese or Indonesian is an advantage.
- Physical stamina to stand for extended periods and handle the demands of a busy kitchen.