Junior Sous Chef — Robata & Sushi Lead

SUMI Notting Hill; Greater London; On-site; GBP 41,000 - 50,000; Full time

Benefits offered by this job

Staff meals while on duty

Employee discounts across restaurants

Job summary

SUMI Notting Hill is seeking a Junior Sous Chef to join our senior kitchen team and grow with us, helping lead the kitchen and maintain high standards in sushi, robata and seasonal dishes. You will work with the Head Chef and Sous Chef, lead service on busy nights, train and develop junior chefs, assist with stock control and food safety, and contribute to a positive kitchen culture.

This is a great step for an ambitious chef looking to progress into kitchen leadership within Creative Restaurant

Qualifications

• Previous experience as a Junior Sous Chef or strong Senior Chef de Partie in a quality restaurant.
• Japanese or robata experience is an advantage.
• Strong understanding of food safety, HACCP and allergen management.
• Drive to learn and grow into a Sous Chef role with leadership responsibility.

Responsibilities

• Support Head Chef and Sous Chef in daily kitchen operations.
• Run the pass and lead service when senior chefs are off.
• Ensure every dish leaves the kitchen to spec and standard.
• Oversee sections and assist wherever needed in the kitchen.
• Train and develop Chefs de Partie, Demi Chefs de Partie and Commis.
• Assist with ordering, stock control and waste minimisation.
• Support rotas, briefings and smooth service flow.
• Lead by example on food safety, HACCP and allergen procedures.
• Contribute ideas and participate in tastings as the menu evolves.
• Work closely with sushi team and front of house to keep service seamless.

Skills

Leadership

Attention to detail

Team collaboration

Food safety HACCP

Interest in Japanese cuisine

Job description

SUMI Notting Hill is seeking a Junior Sous Chef to join our senior kitchen team and grow with us, helping lead the kitchen and maintain high standards in sushi, robata and seasonal dishes. You will work with the Head Chef and Sous Chef, lead service on busy nights, train and develop junior chefs, assist with stock control and food safety, and contribute to a positive kitchen culture.

This is a great step for an ambitious chef looking to progress into kitchen leadership within Creative Restaurant