| Info Loker | Lowongan Kerja Demi Chef De Partie Manuza Bali Badung Savaya Group |
| Posting | 17 Oktober 2026 |
| Perusahaan | Savaya Group |
| Kota | Badung |
Info Terbaru Lowongan Kerja Demi Chef de Partie Manuza Bali Badung November 2026 di Savaya Group. Salam Sukses buat kawan-kawan yang sedang berburu pekerjaan. Semoga tidak menyerah untuk mencari pekerjaan yang pas dengan ijazah Anda. Memang terkadang mencari pekerjaan yang sesuai sangatlah tidak mudah di tahun 2026 ini. Pada kesempatan ini admin akan memberikan informasi Lowongan Kerja Demi Chef de Partie Manuza Bali Badung November 2026 di Savaya Group. Berikut ini info lebih rinci mengenai Lowongan Kerja Demi Chef de Partie Manuza Bali Badung November 2026 Savaya Group.
Berikut ini adalah kualifikasi yang harus Anda penuhi untuk mendaftar Lowongan Kerja Demi Chef de Partie Manuza Bali Badung November 2026 Savaya Group yang dibuka pada 17 Oktober 2026 ini:
Are you passionate about Japanese cuisine and skilled in the art of sushi preparation?
As a Demi Chef de Partie Sushi at Manuza, you will prepare high-quality nigiri, maki, sashimi, and omakase items while maintaining authentic Japanese techniques, exceptional presentation, and strict food safety standards. You will work closely with the senior sushi team to deliver a premium, product-focused dining experience.
What You’ll ExperienceWork alongside experienced sushi chefs in a premium dining environment
Refine your Japanese culinary techniques and seafood preparation skills
Work with quality ingredients, including premium fish and seafood
Develop your expertise in sushi presentation, kitchen organization, and HACCP standards
Prepare daily mise en place, including sushi rice (shari), fish, garnishes, sauces, and glazes.
Prepare nigiri, maki, sashimi, and omakase items according to recipes and presentation standards.
Apply proper Japanese techniques for rice seasoning, nigiri pressing, maki rolling, fish filleting, skinning, and sashimi slicing.
Handle raw fish and shellfish safely, ensuring correct receiving, temperature checks, storage, freshness, and cross-contamination control.
Maintain HACCP records, including temperature logs, labeling, date-coding, cleaning schedules, and allergen controls.
Maintain knives, equipment, and workstations; monitor stock and product quality; and report concerns promptly.
Follow allergen protocols for ingredients such as shellfish, soy, sesame, egg, and gluten.
Minimum 4 years of experience as a commis chef in a dedicated sushi section within a quality restaurant, hotel, or Japanese concept.
Strong Japanese culinary skills, including sushi rice preparation, nigiri, maki, sashimi cutting techniques, and knife care and sharpening.
Working knowledge of Japanese culinary terminology, including neta, shari, nikiri, tataki, akami, chu-toro, hamachi, tobiko, nori, and wasabi, with the ability to follow Japanese-style kitchen instructions.
Experienced in the safe handling of raw fish and shellfish, including tuna, hamachi, snapper, sea bream, scallop, prawn, sea urchin, and caviar.
Knowledge of HACCP, critical control points, temperature monitoring, food labeling, hygiene, and allergen management. HACCP certification is preferred.
Precise, patient, and detail-oriented, with high standards for freshness, clean cuts, and presentation.
Able to remain calm under service pressure, accept feedback, and work reliably as part of a team.
Additional advantages: Experience with premium products such as bluefin tuna, uni, caviar, or fresh wasabi; basic English communication skills; Japanese language skills; and experience in high-volume or fine-dining kitchens.
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