Sous Chef - Japanese cuisine - 2 AA Rosette - 3.5 Days off per week

Host Staffing; City Of London; On-site; GBP 48,000 - 52,000; Full time

Job summary

A prestigious restaurant in Central London seeks a Sous Chef with a background in Japanese cuisine and fine dining. The ideal candidate will lead the kitchen team, assist in menu creation, and manage kitchen operations while ensuring high standards of food safety. This role offers a competitive salary of £48,000 to £52,000 and a favorable work schedule.

Qualifications

• Background in Japanese cuisine or high-end modern European kitchens.
• Experience working to 2 AA Rosette or Michelin standard kitchens.

Responsibilities

• Leading and supporting the kitchen team in all aspects of preparation and service.
• Assisting with the creation and delivery of a refined, seasonal Japanese European fusion menu.
• Assisting with management of kitchen operations including stock control, ordering, and supplier relations.
• Overseeing costings, rotas, and cleaning schedules.
• Coaching and developing junior chefs, fostering a positive and productive team culture.
• Ensuring adherence to food hygiene and health & safety regulations.

Skills

Japanese cuisine

Fine dining experience

Team leadership

Kitchen operations management

Job description

Sous Chef wanted for this well-established 2 AA Rosette, Japanese restaurant based in Central London. You will be working closely with the Executive Chef who is from a fine dining / Michelin background. These guys have an ethos rooted in sustainability and eliminating food waste wherever possible, they source their fish from Cornish dayboats, as well as a handful of ethical producers across Europe and Japan.

• Sous Chef
• Japanese cuisine
• 2 AA Rosette
• Central London
• £48,000 £52,000 per annum
• 3.5 days on and 3.5 days off per week
• Fine dining
• Immediate start available for the right candidate

Key Responsibilities

• Leading and supporting the kitchen team in all aspects of preparation and service.
• Assisting with the creation and delivery of a refined, seasonal Japanese European fusion menu.
• Assisting with management of kitchen operations including stock control, ordering, and supplier relations.
• Overseeing costings, rotas, and cleaning schedules with attention to detail and efficiency.
• Coaching and developing junior chefs, fostering a positive and productive team culture.
• Ensuring strict adherence to food hygiene and health & safety regulations.

Ideal Candidate Profile

• Background in Japanese cuisine or high-end modern European kitchens.
• Experience working to 2 AA Rosette or Michelin standard kitchens.