Chef de Partie: Master Sushi & Robata in Rooftop Fine Dining

Kioku by Endo; Whitehall; On-site; GBP 19,000 - 28,000; Full time

Benefits offered by this job

28 days paid holiday

Staff meals while on duty

Employee discounts across Creative CRG

Job summary

Kioku by Endo, perched on the sixth floor of the OWO, seeks a Chef de Partie to lead a section in a Michelin-influenced kitchen. You’ll work with the Head Chef, Sous Chefs and sushi team, delivering elegant dishes from nigiri to robata grills and Mediterranean-influenced plates.

You will deepen Japanese technique, maintain high standards, and contribute to menu evolution while training and mentoring juniors. UK work rights required.

Qualifications

• Experience as Chef de Partie or strong Demi Chef de Partie in fine dining, Michelin-starred or luxury hotel kitchens.
• Japanese kitchen experience is an advantage.
• Strong technical cooking skills and excellent attention to detail.
• Ability to stay calm, organised and focused during busy services.
• Team player with clear communication and willingness to learn.

Responsibilities

• Running your section with pride, precision and consistency every service.
• Preparing and presenting every dish to the highest standard.
• Learning and respecting Japanese techniques, ingredients and philosophy.
• Working with robata grill, sushi and pastry teams to keep service seamless.
• Managing mise en place, ordering and stock rotation for your section.
• Supporting and guiding Commis and Demi Chefs de Partie.
• Following food safety, hygiene and allergen procedures at all times.
• Keeping your section clean, organised and ready for service.
• Taking part in briefings, tastings and ongoing training.
• Contributing ideas as the menu evolves with the seasons.

Skills

Fine dining experience

Japanese technique

Attention to detail

Teamwork

Organised, calm under pressure

Flexibility (evenings/weekends/bankhol

Education

Job description

Kioku by Endo, perched on the sixth floor of the OWO, seeks a Chef de Partie to lead a section in a Michelin-influenced kitchen. You’ll work with the Head Chef, Sous Chefs and sushi team, delivering elegant dishes from nigiri to robata grills and Mediterranean-influenced plates.

You will deepen Japanese technique, maintain high standards, and contribute to menu evolution while training and mentoring juniors. UK work rights required.