Sous Chef (Japanese Cuisine) - For Lonavala

Job Description:

Job Summary

Della Resorts & Adventure is seeking an experienced and passionate Sous Chef specializing in Japanese Cuisine to lead and support culinary operations for our premium Japanese dining concept. The ideal candidate should possess strong expertise in authentic Japanese cuisine, including sushi, sashimi, robata, ramen, and contemporary Japanese plating techniques, while ensuring the highest standards of quality, hygiene, presentation, and guest satisfaction.

The Sous Chef will assist in managing kitchen operations, training culinary staff, maintaining food consistency, and contributing to innovative menu development aligned with luxury hospitality standards.

Key Responsibilities
Culinary Operations

Prepare and supervise authentic Japanese cuisine with consistency and excellence.
Ensure high-quality preparation of sushi, sashimi, tempura, robata, ramen, and other Japanese specialties.
Maintain food quality, portion control, taste, and presentation standards.
Assist in menu planning, recipe standardization, and seasonal menu development.
Monitor daily kitchen mise-en-place and production schedules.
Ensure smooth kitchen operations during service hours.

Team Leadership

Supervise and train junior chefs and kitchen staff in Japanese cooking techniques and kitchen discipline.
Maintain teamwork and effective communication within the culinary department.
Conduct on-the-job training and skill development sessions.
Assist in staff scheduling and manpower planning.

Hygiene & Safety

Ensure strict compliance with HACCP, food safety, hygiene, and sanitation standards.
Maintain cleanliness and organization of all kitchen areas and equipment.
Monitor proper storage and handling of ingredients, especially seafood and perishables.

Inventory & Cost Control

Assist in inventory management and stock control.
Minimize food wastage and maintain food cost targets.
Coordinate with purchasing teams for sourcing authentic Japanese ingredients.
Monitor kitchen equipment maintenance and report operational issues.

Guest Experience

Ensure exceptional guest dining experiences through quality and consistency.
Handle special guest requests and dietary preferences professionally.
Support culinary promotions, chef specials, and food festivals.

Required Qualifications

Diploma or Degree in Culinary Arts, Hotel Management, or related field.
Specialized training in Japanese Cuisine preferred.
Minimum 4-8 years of culinary experience, including at least 2 years in a Sous Chef role.
Experience in luxury hotels, resorts, fine dining restaurants, or Japanese specialty restaurants preferred.

Preferred Candidate Profile

Japanese nationality or candidates with authentic Japanese culinary background preferred.
Native or fluent understanding of Japanese culinary culture and traditions preferred.
Passionate about Japanese culinary arts and innovation.
High attention to detail and presentation.
Strong guest service orientation.
Flexible to work weekends, holidays, and rotational shifts.

---

Minimum Qualification:

Diploma or Degree in Culinary Arts, Hotel Management, or related field

---

Minimum Job Experience:

Specialized training in Japanese Cuisine with minimum 4-8 years of culinary experience, including at least 2 years in a Sous Chef role

---

Reporting to:

Culinary Director

---

Travel:

N/A

---