Job Description: Chef de Partie (CDP) — Japanese Bar (Sheraton Grand Bangalore)

Overview

The CDP independently manages a section and ensures high-quality execution across Sushi, Tempura,

Menuri and Robata Yaki. This role requires strong Japanese culinary skills, excellent organisation, and the

ability to deliver consistency during fast-paced service.

Key Responsibilities

- Prepare and execute dishes in the assigned section: Sushi & Sashimi, Tempura, Menuri, Robata Grill.
- Follow Japanese techniques precisely—knife cuts, frying, grilling, sauce making, rice handling.
- Maintain consistency in flavour, temperature, presentation, and portion size.
- Manage daily mise-en-place, prep lists, and section readiness.
- Ensure all ingredients, sauces, marinades, and stocks are prepared as per SOPs.
- Conduct tasting checks and ensure every dish meets restaurant standards.
- Maintain hygiene, sanitation, and food safety.




- Work closely with the Sous Chef for daily operations.
- Guide DCDPs and Commis during prep and service.
- Maintain FIFO, par levels, and accurate stock rotation.
- Report shortages, quality issues, or equipment needs.

Skills & Qualifications

- 3-5 years of experience in Japanese or Asian kitchens.
- Strong skills in sushi prep, tempura frying, soba/yakisoba, or robata grilling.
- Ability to run a section independently with consistency.
- Positive communication, teamwork, and organisational abilities.
- Knowledge of seafood handling, hygiene, and food safety.

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits :

- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Chef de Partie (Bengaluru)
🏢 42 Consultation
📍 Bengaluru