Head Chef (Japanese Cuisine)

Main Requirements : • 3 years of experience as Sous Chef or Junior Sous Chef in Japanese / Asian-fusion cuisine • Strong command of Japanese culinary techniques (sushi/sashimi, robata/grill, sauces) • Proven ability to lead team, manage inventory, control food costs, and enforce kitchen SOPs • Pre-opening experience is a strong plus • Experience in a busy restaurant or hotel kitchen • Solid understanding of HACCP, Food Handler Certificate is an advantage • Basic English communication skills • Flexibility to work in shifts, including weekends and public holidays • Willing to be based at Ling Ling's Uluwatu, Bali