42 Consultation

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.