Job Description

Company Description The Apurva Kempinski Bali is a five-star luxury resort perched on the cliffs of Nusa Dua, overlooking the Indian Ocean and lush tropical gardens. The property features 475 distinctive rooms, suites, and villas, complemented by diverse culinary experiences, indigenous spa treatments, generous meeting spaces, and elegant wedding chapels. The resort operates as a vibrant open-air theatre, where each day brings new stories to life through exceptional service and guest interactions. Team members are seen as the dedicated cast and crew, working in thoughtfully designed spaces to create memorable stays, with guests at the center of every experience. Joining the team means contributing to a refined yet dynamic environment that values creativity, hospitality, and attention to detail.

Role Description The Sous Chef Japanese is a full-time, on-site role based at The Apurva Kempinski Bali in Bali, Indonesia. This role supports the Japanese Head Chef in planning, preparing, and executing authentic and contemporary Japanese cuisine across the hotel's restaurants and events. Daily responsibilities include supervising kitchen operations for Japanese outlets, ensuring consistent food quality, presentation, and hygiene standards, and coordinating with service teams to deliver a seamless guest experience. The Sous Chef Japanese assists in menu development, seasonal specials, and cost control, while overseeing ordering, stock rotation, and proper storage of ingredients. The role also includes training and mentoring kitchen team members, promoting safety and sanitation, and contributing to a positive, collaborative working environment aligned with Kempinski brand standards.

Qualifications

Strong knowledge and hands-on experience in Japanese cuisine, including sushi, sashimi, tempura, grill, and traditional hot dishes.
Proven background in hotel or high-end restaurant kitchens, ideally within luxury hospitality or international brands.
Solid skills in kitchen leadership, team supervision, and staff training, with the ability to guide and motivate diverse teams.
Competence in food safety, hygiene, and HACCP procedures, ensuring compliance with local and international standards.
Ability to manage kitchen operations, including menu planning support, inventory control, and cost and waste management.
Strong organizational and time-management skills, with the capacity to work under pressure and handle peak service periods.
Good communication skills in English; knowledge of Indonesian or other languages is an advantage.
Culinary education or professional certification in culinary arts; specialized training in Japanese cuisine is highly beneficial.
Flexibility to work shifts, weekends, and holidays as required by hotel operations.
Commitment to guest satisfaction, attention to detail, and a collaborative, respectful work style in a multicultural environment.