Sous Chef (Japanese Cuisine) at The Apurva Kempinski Bali

Application Deadline: 28 February 2026

Department: Kitchen

Employment Type: Fixed Term - Full Time

Location: Indonesia - Bali

Reporting To: Head Chef

DescriptionThe incumbent in this position is responsible for a Japanese Restaurant kitchen and ensures that it runs according to performance standards established by the Executive Chef / Head Chef according to the Kempinski procedures and standards. To prepare dishes and specialty dishes as per the menu for all outlets, while maintaining standards of food preparation, quality, hygiene, sanitation and decoration in accordance with HACCP. To assist Executive Chef / Head Chef or his/her designee in organizing and managing daily kitchen operation.

Key Responsibilities
\nTo organize and set up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.\nTo ensure that all dishes from that section are prepared consistently and accordingly to standard recipes.\nTo assist Head Chef in ensuring that all culinary standards in that section comply with Company and Hotel Policies and Procedures and Minimum Standards.\nTo monitor food and operating costs and control these by reducing waste.\nTo train the culinary employees in that section of the kitchen in the skills necessary for them to perform their function.\nTo ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.\nTo have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety.\nTo co-ordinate and communicate with related outlets in order to provide effective production of high quality products according to business trends.\nEnsures and improves operation standards are being observed while food saving and preserving with tangible effects.\nMaintaining consistency in providing wide range of dishes and decorations.\nTo strictly follow the standard in control of product quality, food preparation technology, raw food product laying norms. Bear personal responsibility for quality of prefabricates and food produced by the kitchen, for correspondence with adopted standards, technological and calculations cards.\nTo carry out on daily basis for food spoilage and wastage and their correspondence on demand. Alerting Head Chef to on the same to control and regulating the purchase accordingly.   \nTo coordinate with Head Chef to ensure that the market list is being ordered and receive in time. Also, ensures that the quantity and quality of the received food items are correct and properly stored as per sanitation and hygiene standards.\n

Skills, Knowledge and Expertise\nIndonesian citizen with a minimum 3 - 5 years experience in Japanese cuisine, preferably in Hotel or fine-dining restaurant\nExcellent knife skills and deep understanding of Japanese ingredients, flavor profiles, and cooking methods\nAbility to supervise kitchen operations and ensure consistent quality and presentation\nStrong knowledge of food hygiene, HACCP, and kitchen safety standards\nStrong communication skills and a cooperative attitude\n