Head Chef

Only Chefs Ltd; High Wycombe; On-site; GBP 42,000 - 60,000; Full time

Job summary

Only Chefs Ltd in Osaka is seeking a hands-on Head Chef to lead the kitchen, maintain quality and ensure consistent standards while supporting the development and performance of the kitchen team.

You will oversee day-to-day BOH operations, manage staff, ensure food safety and cost control, train staff, and foster a positive kitchen culture; strong leadership in Japanese cuisine, sushi, sashimi and wok cooking is essential.

Qualifications

• Minimum of 3 years experience in Head Chef leadership role within a high-volume, quality-driven restaurant.
• Strong experience working with Japanese cuisine, ideally including sushi, sashimi and wok cooking.
• Culinary trained and passionate about food ingredients, technique and continuous development.
• Proven experience leading, training and developing a kitchen team in a busy, high-volume environment.
• Strong knowledge of food quality, kitchen operations, food safety, HACCP and local sanitation regulations.

Responsibilities

• Oversee the day-to-day BOH operation, ensuring effective staffing, preparation, service and execution of all dishes to Osaka standards.
• Maintain the highest standards of food quality, presentation, consistency and attention to detail across the kitchen.
• Ensure all dishes are prepared and executed according to agreed recipes, specifications and presentation standards.
• Support the development and training of the kitchen team through on-the-job coaching and regular skills development.
• Create a positive, collaborative kitchen culture and ensure effective communication between the BOH and FOH teams.
• Manage kitchen schedules, labour, prep, production, service, opening and closing procedures to ensure the operation runs efficiently.
• Ensure all food safety, health and safety, hygiene and allergy procedures are followed in line with Osaka and local regulations.
• Support stock control, food cost, waste management and supplier relationships to maintain quality and commercial performance.
• Ensure all kitchen equipment is maintained and report and follow up on any maintenance issues.
• Manage and develop the kitchen team, including recruitment, onboarding, performance management and succession planning.

Skills

Head Chef

Leadership

High volume

Japanese cuisine

Sushi

Sashimi

Wok cooking

Food safety HACCP

Staff training

Communication

Education

Culinary training

Job description

As Head Chef in Osaka, you will be a hands-on culinary leader, responsible for maintaining the quality, consistency and standards of the food while supporting the development and performance of the kitchen team.

Key duties...

Oversee the day-to-day BOH operation, ensuring effective staffing, preparation, service and execution of all dishes to Osaka standards. Maintain the highest standards of food quality, presentation, consistency and attention to detail across the kitchen. Ensure all dishes are prepared and executed according to agreed recipes, specifications and presentation standards. Support the development and training of the kitchen team through on-the-job coaching and regular skills development. Create a positive, collaborative kitchen culture and ensure effective communication between the BOH and FOH teams. Manage kitchen schedules, labour, prep, production, service, opening and closing procedures to ensure the operation runs efficiently. Ensure all food safety, health and safety, hygiene and allergy procedures are followed in line with Osaka and local regulations. Support stock control, food cost, waste management and supplier relationships to maintain quality and commercial performance. Ensure all kitchen equipment is maintained and report and follow up on any maintenance issues. Manage and develop the kitchen team, including recruitment, onboarding, performance management and succession planning.

What we are looking for...

Minimum of 3 years experience in Head Chef leadership role within a high-volume, quality-driven restaurant. Strong experience working with Japanese cuisine, ideally including sushi, sashimi and wok cooking. Culinary trained and passionate about food ingredients, technique and continuous development. Proven experience leading, training and developing a kitchen team in a busy, high-volume environment. Strong knowledge of food quality, kitchen operations, food safety, HACCP and local sanitation regulations. Experience managing labour, purchasing, stock, food cost and waste control. A hands-on and operational leader who is comfortable working alongside the team during service. Strong communication and organisational skills, with the ability to build positive relationships across the kitchen Experienced managing labour, purchasing and quality control while providing results in revenue Must be able to work flexible shifts and schedules, including weekends and holidays as needed Ability to take direction, work in a team environment and autonomously