Sushi Chef de Partie — Prestige Sushi, Progression & Perks

Chef & Cook

Greater London

Hybrid

GBP 22,000 - 26,000

Full time

3 days ago
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Benefits offered by this job

Staff meals
Company benefits
Progression opportunities

Job summary

Chef & Cook in Greater London is seeking a Sushi Chef de Partie to lead the sushi section, using premium ingredients and maintaining the highest standards of prep, presentation and consistency. You will play a key role in ensuring smooth service and supporting the development of junior team members within a dynamic brigade.

You will mentor junior chefs, thrive under pressure in a quality-driven, high-volume environment, manage stock and waste, and contribute to staff meals and company benefits

Qualifications

  • Experience as Sushi Chef de Partie or Sushi Demi Chef de Partie stepping up
  • Demonstrates strong knife skills and knowledge of Japanese ingredients and techniques
  • Thrives under pressure in a high-volume, quality-driven kitchen

Responsibilities

  • Prepare sushi, sashimi, nigiri, maki and other Japanese dishes to high standards
  • Manage and organise the sushi section during service
  • Ensure consistency, precision and efficiency during busy services
  • Assist with stock control, ordering and waste minimisation
  • Maintain high food hygiene, cleanliness and organisation
  • Mentor junior chefs within the section
  • Collaborate with the wider kitchen team to deliver an outstanding guest experience

Skills

Knife skills
Japanese ingredients
Teamwork
Mentoring juniors
Work under pressure
High-volume environment

Job description

Chef & Cook in Greater London is seeking a Sushi Chef de Partie to lead the sushi section, using premium ingredients and maintaining the highest standards of prep, presentation and consistency. You will play a key role in ensuring smooth service and supporting the development of junior team members within a dynamic brigade.

You will mentor junior chefs, thrive under pressure in a quality-driven, high-volume environment, manage stock and waste, and contribute to staff meals and company benefits

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