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Line Chef

2 weeks ago

Bengaluru, Karnataka, India Investorant Full time

Job Description: Commie 1-3 — Japanese Bar (Sheraton Grand Bangalore)

Overview

The Commie Chefs supports the Consulting/Partner Chef in daily kitchen operations across Sushi, Tempura, Menuri and Robata

Yaki, ensuring high-quality execution, discipline, and team management.

Key Responsibilities


• Ensure accuracy in Japanese techniques: knife skills, frying, grilling, sauce prep, rice handling.


• Maintain consistency in flavour, presentation, temperature, and portioning.


• Cook at assigned sections and guided by CDPs and DCDPs.


• Ensure recipes, plating guides, and SOPs are followed.


• Train junior chefs in core skills, hygiene, and mise-en-place.


• Maintain HACCP, hygiene, safety, and smooth coordination across all stations.

Additional Responsibilities


• 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.