The Apurva Kempinski Bali

Bali, Indonesia

Japanese Head Chef – (in English)

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Standing atop the majestic cliff of Nusa Dua, with breathtaking views of the Indian Ocean and tropical garden, The Apurva Kempinski Bali offers the epitome of beachfront luxury. This five-star hotel in Bali presents itself as a majestic open-air theatre, an embodiment of Indonesian elegance.

A collection of 475 iconic rooms, suites and villas are showcased, with 60% of the accommodation featuring its own private plunge pools. From a unique culinary journey and indigenous spa treatments, to the spacious meeting rooms and alluring chapels, The Apurva Kempinski Bali is a spectacular stage where curated experiences are brought to life.

Japanese Head Chef

Leading the management of Kitchen Operations for the Japanese restaurant, including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

Key Responsibilities:

  • Organizing special events and special food promotions.
  • Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
  • Maintain a hygienic kitchen and personal hygiene.
  • Clean the kitchen and equipment.
  • Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
  • Training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.
  • Provide input for probation and formal performance appraisal discussions in line with company guidelines.
  • Approve leave after considering hotel occupancy.
  • Work with superior in the preparation and management of the department’s budget.
  • Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
  • Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
  • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
  • Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
  • Log security incidents and accidents in accordance with hotel requirements.

Desired Skills & Qualifications:

  • Minimum of three (3) years or more experience within the same position in luxury restaurant service or international 5 star hotel
  • Holding certification for hygiene and sanitation
  • Operations management
  • Human resource management
  • Customer service
  • Opened for international applicants