Sous Chef (Japanese Cuisine) at The Apurva Kempinski Bali

The 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.