Head Chef

We are Miokuru, a handroll and sushi bar in Soho with 20 covers as well as a 10 seat private dining room.

We are looking for a head chef to lead our kitchen team

Key Responsibilities:

• Lead and manage kitchen operations on a daily basis, ensuring smooth and efficient service, including running shifts during all of the key trading times.
• Work in partnership with the GM and Founder to create a culture of excellence amongst a young but committed team in a new hospitality business
• Collaborate with the Founder on seasonal menu planning, recipe development, and sourcing of fresh, local ingredients using sustainable methods and practices.
• Train, mentor, and supervise kitchen staff, ensuring adherence to health and safety standards, food hygiene systems and kitchen best practices.
• Manage and maintain food hygiene and safety standards in compliance with current legislation. Manage stock levels, supplier relationships, and ordering to ensure optimal inventory control and minimal waste.
• Monitor kitchen costs and contribute to the achievement of food GP targets.
• Ensure the kitchen operates in a sustainable and environmentally responsible manner.
• Support the GM and Founder in developing the culinary brand and providing a unique guest experience.

Prior experiencer:

• Head Chef in a sushi restaurant, minimum 2 years.
• Experience in an open kitchen, restaurant counter style food operations, as well as experience of working with fresh and raw seafood
• Achieving 4 star or above EHO rating and on target internal Hygiene and safety audits, including in depth knowledge at Level 3 Food Hygiene certification level.
• Confident with handling of raw seafood and supplier relationships confident in handling allergens and dietary requirements
• Leading diverse teams including proven track record of developing sous chefs developing and implementing manual processes confidence in using digital platforms for stock management, HR, compliance etc
• Excellent written and verbal communication, organisation and attention to detail
• A passion for fresh seafood, warm and fun hospitality, creativity, sustainability and community
• An interest in and flexibility to work weekends, holidays, and evenings.

If this sounds like you, we'd love to hear more about your experience!