CDP-Sushi/Cold

Company: Coffee Culture Group

Brand: COMOHOM

Location: VIP Road, Surat

Employment: Full-time

Joining: Immediate / Priority Hiring

About COMOHOM

COMOHOM is looking for a skilled and hands-on Chef de Partie (CDP) – Sushi / Cold Kitchen to join our 110-cover premium pure-vegetarian social dinner house in Surat. We are seeking a culinary professional with experience in Japanese or Pan-Asian restaurants and strong expertise in vegetarian sushi, sushi rice preparation, Maki rolling, tempura and cold plating. The candidate must be capable of independently managing t he sushi/cold kitchen section during high-volume à-la-carte service while maintaining quality, consistency and presentation standards.

Key Responsibilities:-

• Independently manage the Sushi / Cold Kitchen section during service.
• Prepare and execute vegetarian sushi, Maki rolls and sushi rice as per standard recipes.
• Demonstrate strong Maki rolling techniques and proper sushi assembly.
• Handle vegetarian tempura preparations and execution.
• Execute cold dishes with excellent plating, presentation and consistency.
• Maintain daily mise-en-place and ensure readiness for high-volume service.
• Follow portion standards, recipes, SOPs and plating guidelines.
• Maintain food quality, freshness, hygiene and food-safety standards.
• Monitor wastage and ensure proper ingredient utilisation.
• Coordinate with other kitchen stations for smooth service.
• Guide and support Commis and junior kitchen team members.
• Assist the Sous Chef and Executive Chef with menu trials and recipe standardisation.

Requirements:-

• 4–6 years of culinary experience.
• Experience in a Japanese or Pan-Asian restaurant.
• Strong hands-on knowledge of vegetarian sushi and sushi rice preparation.
• Expertise in Maki rolling and sushi assembly.
• Knowledge of vegetarian tempura preparation.
• Experience in cold kitchen preparation and modern plating techniques.
• Strong à-la-carte service experience.
• Understanding of portion control, food presentation, hygiene and food safety.
• Ability to independently manage the assigned section during busy service.
• Strong kitchen discipline and adherence to SOPs.

Candidates from premium Japanese, Pan-Asian or modern restaurant concepts are preferred

Selection Process

• Shortlisted candidates will undergo a culinary practical assessment, including Wok cooking, sauce preparation, recipe understanding, station management and food presentation.

How to Apply

Interested candidates should share their updated CV, current CTC, expected CTC, notice period and photos/portfolio of dishes personally executed.