Sous Chef – Japanese Cuisine (Nikkei Specialty Restaurant)

About the role

The Sous Chef – Japanese Cuisine leads the culinary team of the property’s Nikkei specialty restaurant, delivering authentic Japanese‑Peruvian dining experiences. This full‑time, onsite role blends hands‑on cooking expertise with operational leadership to maintain Marriott brand standards.

Key responsibilities

• Oversee daily kitchen operations, supervise shift staff, and ensure compliance with Food & Beverage policies.
• Participate actively in food preparation, cooking, and service delivery.
• Coordinate production schedules, manage staffing and workflow, and maintain effective communication with culinary and hotel leadership.
• Develop, design, and execute authentic Nikkei menus, create new dishes, and manage seasonal offerings.
• Monitor raw ingredient quality, food production, plating standards, and presentation consistency.
• Support purchasing, receiving, storage, inventory control, and food‑safety compliance.
• Track food‑cost percentages, inventory levels, product utilization, and waste to meet financial objectives.

Required profile

• Proven hands‑on culinary expertise in Japanese and Peruvian cuisine.
• Strong operational leadership and team‑development abilities.
• Knowledge of food safety standards and inventory management.
• Experience creating and executing specialty restaurant menus.

Required skills

• Japanese cuisine
• Peruvian cuisine
• Menu development
• Food safety compliance
• Inventory management