Sous Chef

For the opening of the new exclusive Akira Back restaurant, The St. Regis Rome is casting for a Sous Chef – Sushi specialization, to lead the sushi program and support the successful operation of the restaurant.

The ideal candidate is a strong connoisseur of fusion concept and techniques and is able to provide an outstanding customer service to our very demanding guests whilst serving them to the highest standards.

POSITION SUMMARY

Reporting to the Executive Chef, the role will be part of the AB Restaurant team, proud to engage our guests and to create exquisite moments.

The Sous Chef – Sushi specialization will oversee all sushi operations, ensuring the highest standards of food quality, consistency, food safety, and guest satisfaction.

This role is responsible for managing the sushi team, maintaining operational excellence, and upholding Akira Back brand standards.

The ideal candidate possesses extensive knowledge of Japanese cuisine, strong leadership abilities, exceptional fish butchery and knife skills, and experience managing a sushi team in a luxury hotel or upscale restaurant environment.

CORE WORK ACTIVITIES

Sushi Operations Management

• Oversee the daily operation of the sushi section and ensure smooth execution of service.
• Supervise, and coordinate Sushi Cooks and team members assigned to the sushi station.
• Ensure all sushi and Japanese-inspired dishes are prepared according to Akira Back brand standards.
• Monitor food quality, consistency, portion control, and presentation standards.
• Lead daily mise en place preparation and service readiness.
• Assist with menu development, seasonal specials, and recipe implementation.
• Train sushi team members.
• Foster a positive, professional, and team-oriented work environment.
• Conduct daily briefings and maintain effective communication within the kitchen team.

Fish Butchery & Product Management

• Perform and supervise fish fabrication, portioning, trimming, and seafood preparation.
• Ensure proper receiving, storage, handling, and rotation of seafood products.
• Monitor product quality and communicate purchasing requirements to management.
• Minimize waste through effective inventory control and yield management.https://careers.marriott.com/sous-chef/job/D0EE6B48B6B9DEFCC90CA3A9E109A495