Executive Sous Chef

2 weeks ago

New Delhi, India 42 Consultation Full time

Job Description: Sous Chef — Japanese Bar (Sheraton Grand Bangalore) Overview The Sous Chef supports the Head Chef in daily kitchen operations across Sushi, Tempura, Menuri and Robata Yaki, ensuring high-quality execution, discipline, and team management. Key Responsibilities • Oversee prep and service for Sushi & Sashimi, Tempura, Menuri, and Robata Grill. • Ensure accuracy in Japanese techniques: knife skills, frying, grilling, sauce prep, rice handling. • Maintain consistency in flavour, presentation, temperature, and portioning. • Manage assigned sections and guide CDPs and DCDPs. • Ensure recipes, plating guides, and SOPs are followed. • Support sourcing and quality checks of seafood, Japanese vegetables, miso, dashi, sauces. • Monitor inventory, storage, FIFO, and par levels. • Train junior chefs in core skills, hygiene, and mise-en-place. • Maintain HACCP, hygiene, safety, and smooth coordination across all stations. Additional Responsibilities • Keeping inventory • Maintaining food cost • Scheduling • Ordering • Maintain par stocks • Day to day operations Skills & Qualifications • 5+ years in Japanese or Asian kitchens. • Strong skills in sushi prep, tempura, soba/yakisoba, and robata grilling. • Ability to lead sections and maintain quality under pressure. • Strong communication, organisation, and training ability. • Knowledge of seafood handling, food safety, and kitchen systems.

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