Sous Chef

gategroup; Greater London; On-site; GBP 32,000 - 42,000; Full time

Job summary

gategroup in Colindale, London, is seeking a Specialty Japanese Sous Chef to join our elite culinary team. Reporting to the Head Chef, you will craft dishes rooted in authentic Japanese cuisine while leading operations across the kitchen.

You will create standout menus, lead production, own plate presentation, mentor kitchen staff, and uphold global food-safety standards. This role blends traditional technique with innovation in a fast-paced, premium setting.

Qualifications

• Fluency in Japanese (spoken and written) for professional culinary and business communication.
• Strong experience as Sous Chef or Head Chef in a Japanese culinary environment.
• Background in 5-star premium dining or high-volume culinary operation.
• Ability to lead, motivate, and develop a diverse kitchen team.
• Knowledge of HACCP and global food safety standards.
• Familiarity with modern kitchen systems and recipe management tools.
• Recognised culinary qualification; leadership or sustainability training is a bonus.

Responsibilities

• Create standout dishes and cutting-edge menus, blending tradition with innovation and showcasing authentic Japanese flavours.
• Lead specialty food production, ensuring every plate delivers quality, consistency, and culinary brilliance.
• Own the menu presentation experience, inspiring clients with creativity, clarity, and confident culinary storytelling.
• Guide and uplift kitchen teams, acting as a role model and stepping up as a leader when the Head Chef is away.
• Champion excellence in food safety and compliance, maintaining the highest global standards.
• Boost operational performance, maximising yield, minimising waste, and elevating productivity.
• Drive innovation across global culinary initiatives, shaping new concepts and contributing to exciting development initiatives.
• Shift Pattern 4 on 2 off rolling rota-06:30am until 15:00pm

Skills

Japanese fluency

Leadership

High-volume dining

Food safety (HACCP)

Recipe management tools

Kitchens systems

Education

Culinary qualification

Tools

Recipe management tools

Kitchen systems

Job description

Sous Chef- Japanese Cuisine- Colindale, NW9 8XG

Are you a chef with passion, precision, and a flair for innovation?

We’re searching for a dynamic and talented Specialty Japanese Sous Chef to join our elite culinary team. Reporting to the Head Chef, you’ll take centre stage in crafting exceptional dishes rooted in authentic Japanese cuisine, while driving creativity and excellence across our entire operation.

This is more than a kitchen role — it’s your chance to influence menus enjoyed around the world, lead projects that shape global culinary standards, and bring bold ideas to life.

What You'll Be Doing

• Create standout dishes and cutting-edge menus, blending tradition with innovation and showcasing authentic Japanese flavours.
• Lead specialty food production, ensuring every plate delivers quality, consistency, and culinary brilliance.
• Own the menu presentation experience, inspiring clients with creativity, clarity, and confident culinary storytelling.
• Guide and uplift kitchen teams, acting as a role model and stepping up as a leader when the Head Chef is away.
• Champion excellence in food safety and compliance, maintaining the highest global standards.
• Boost operational performance, maximising yield, minimising waste, and elevating productivity.
• Drive innovation across global culinary initiatives, shaping new concepts and contributing to exciting development initiatives.
• Shift Pattern 4 on 2 off rolling rota-06:30am until 15:00pm

What You'll Bring to the Table

We're looking for a chef who is both talented and forward-thinking. You will have:

• Strong experience as a Sous Chef or Head Chef in a Japanese culinary environment.
• Fluency in both spoken and written Japanese, with the ability to communicate effectively in a professional culinary and business environment.
• Strong background in a 5-star premium dining or high-volume culinary operation.
• A natural ability to lead, motivate, and develop a diverse culinary team.
• Sound knowledge of HACCP and global food safety standards.
• Familiarity with modern kitchen systems and recipe management tools.
• A recognised culinary qualification — additional leadership or sustainability training is a bonus.