Executive Sous Chef

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

Skills & Qualifications

Skills Required

Food Safety