Sous Chef (Japanese Cuisine)​

JOB SUMMARY The Sous Chef - Japanese Cuisine is responsible for the quality, consistency, innovation, and execution of all culinary offerings within the property's Nikkei specialty restaurant. This role combines hands-on culinary expertise with operational leadership to deliver authentic and memorable Nikkei dining experiences that blend the traditions of Japanese and Peruvian cuisine. The Specialty Chef oversees daily kitchen operations, menu development, food preparation, purchasing, inventory management, food safety compliance, and team development while ensuring Marriott brand standards are consistently achieved. This role works closely with culinary and Food & Beverage leadership to drive guest satisfaction, maintain financial performance, and foster a culture of culinary excellence. KEY RESPONSIBILITIES I. Specialty Restaurant Operations Management

Lead and oversee the day-to-day culinary operations of the Japanese Cuisine Supervise kitchen shift operations and ensure compliance with all Food & Beverage policies, procedures, and brand standards. Provide hands-on leadership by actively participating in food preparation, cooking, and service delivery. Coordinate daily production requirements to ensure smooth and efficient kitchen operations. Manage staffing, scheduling, and workflow to support operational demands and guest expectations. Monitor food production, preparation methods, and service execution to ensure consistency and quality. Support purchasing, receiving, storage, and inventory control processes. Maintain effective communication with culinary, restaurant, and hotel leadership teams regarding operational needs and priorities.

II. Japanese Culinary Excellence & Brand Standards

Develop, design, and execute authentic Nikkei cuisine menus that blend Japanese and Peruvian culinary traditions. Create new menu concepts, dishes, culinary presentations, and seasonal offerings that align with market trends and guest preferences. Ensure all food products meet established standards for taste, quality, consistency, and presentation. Monitor the quality of raw ingredients and finished food products to ensure excellence at every stage. Determine plating standards and create visually appealing culinary presentations reflective of the Nikkei dining experience. Ensure recipes, preparation methods, and portion controls are consistently followed. Recognize and promote superior product quality, flavor profiles, and innovative culinary techniques. Collaborate with the Executive Chef on menu enhancements and specialty dining initiatives.

III. Financial Management & Cost Control

Support departmental financial objectives through effective management of food costs and operating expenses. Monitor food cost percentages, inventory levels, product utilization, and waste management. Assist in forecasting production requirements and managing purchasing activities efficiently. Ensure proper inventory control procedures are maintained. Establish and monitor purchasing and receiving standards for specialty ingredients and products. Identify opportunities to increase profitability while maintaining culinary quality and guest satisfaction. Support budget planning and assist in achieving departmental financial targets.

IV. Food Safety, Hygiene & Compliance

Ensure strict compliance with Marriott food safety standards, HACCP principles, and local regulatory requirements. Maintain proper food handling, storage, preparation, labeling, and temperature control procedures. Ensure all kitchen associates maintain required food safety and sanitation certifications. Conduct regular inspections to maintain the highest standards of cleanliness and sanitation. Monitor kitchen areas to ensure compliance with workplace health and safety requirements. Maintain accurate food safety documentation, records, and inspection reports. Promote a culture of food safety, hygiene, and operational discipline