** Position Summary

Key Responsibilities

Kitchen Operations

- Independently manage an assigned section of the kitchen (e.g., Sushi, Sashimi, Robata Grill, Hot Kitchen, Tempura, Noodles, Cold Kitchen, or Pastry, as applicable).
- Prepare, cook, and present dishes according to standardized recipes and presentation guidelines.
- Ensure mise en place is completed before each service period.
- Maintain consistency in food quality, taste, portioning, and presentation.
- Coordinate with other kitchen sections to ensure smooth and timely service.
- Monitor cooking times and ensure prompt dispatch of orders.

Culinary Excellence

- Prepare authentic Japanese dishes while adhering to traditional cooking methods and presentation standards.
- Ensure proper handling of premium seafood, meats, vegetables, rice, and specialty ingredients.
- Maintain high standards of knife skills, precision, and food craftsmanship.
- Assist in menu development, seasonal specials, and new dish trials.
- Support innovation while preserving the authenticity of Japanese cuisine.

Team Supervision

- Supervise and guide Demi Chef de Parties, Commis Chefs, and Trainee Chefs assigned to the section.
- Delegate responsibilities effectively during service.
- Train junior team members in recipes, preparation methods, plating, hygiene, and safety procedures.
- Foster teamwork, discipline, and a positive work environment.

Food Safety & Hygiene

- Maintain strict compliance with HACCP, food safety, sanitation, and hygiene standards.
- Ensure proper food storage, labeling, FIFO stock rotation, and temperature control.
- Keep the assigned kitchen section clean, organized,



and audit-ready.
- Report maintenance or equipment issues promptly.

Inventory & Cost Control

- Monitor stock levels within the assigned section and communicate replenishment requirements.
- Minimize food wastage through effective planning and portion control.
- Assist with inventory counts and stock reconciliation.
- Ensure effective utilization of ingredients to meet food cost targets.

Coordination & Communication

- Work closely with the Sous Chef and service team to ensure smooth kitchen operations.
- Coordinate with the purchasing and stores department regarding ingredient availability.
- Support banquet and special event operations when required.
- Participate in daily kitchen briefings and operational meetings.

Qualifications :

- Diploma or Degree in Culinary Arts, Hotel Management, or a related field.
- Professional culinary certification is preferred.
- Specialized training in Japanese cuisine is an added advantage.

Experience

- Minimum 3-5 years of culinary experience in luxury hotels, premium restaurants, or specialty Japanese restaurants.
- At least 1-2 years of experience as a Demi Chef de Partie or equivalent role.
- Hands-on experience in Japanese cuisine is highly preferred.
- Experience in sushi, sashimi, robata, tempura, ramen, teppanyaki, or hot kitchen operations is an advantage.

Minimum Qualification : Diploma or Degree in Culinary Arts, Hotel Management

Minimum Job Experience : Minimum 3-5 years of culinary experience in luxury hotels, premium restaurants, or specialty Japanese restaurants

Reporting to : Culinary Director

Travel : N/A

📌 F & B Production, Japanese Chef de Partie (Lonavla)
🏢 Della Group
📍 Lonavla