About OMA.
OMA + AGORA opened last year in the heart of London’s thriving Borough Market. Two restaurants in one building, where OMA is inspired by the fishing villages and shores of the Greek isles and further Levant, and AGORA is inspired by the energy of Athens’s markets and streets. It is the latest project by dcco.[ SMOKESTAK, manteca ].
OMA is driven by a passion for showcasing the best of British produce. We work with the most inspiring, sustainability-driven suppliers throughout every aspect of our restaurant.
We are proud to be an independent business grounded in a purely hospitality background, and we've had a brilliant first year - being awarded a first star and Opening of the Year 2025 [ Great Britain and Northern Ireland ] by Michelin, and ranked sixth at the National Restaurant Awards 2025.
About the role.
We are looking for an experienced chef de partie to join our team.
The ideal candidate will have experience working in fast paced and dynamic kitchens but most importantly take pride in the food you create. You’ll be cooking in a kitchen that cares about the food it sends out and be working with amazing, fresh produce from some of the best suppliers in the country alongside a well-established and tight knit team.
Responsibilities.
Management of butchery duties for both OMA and AGORA, including ordering for the section and prepping for service.
Following and maintaining HACPP procedures.
Supporting the wider kitchen team with daily tasks and processes.
Being an ambassador for our brand through exceptional teamwork and fostering a supportive environment.
Requirements.
We offer.
£1,000 every annual employment anniversary
Monthly bonuses for top performers
50% staff discount on meals at each of our restaurants.
Cycle-to-work scheme
Cost price wine through our suppliers.
International trips for top performers.
In-house training dedicated to your personal development.
Staff trip programme to meet farms, fish markets and vineyards.
We offer qualifications, including, WSET, health and safety, food training.
Company donations to charities our staff feel are close to home.
Whole team staff parties.
Wholesome staff meals, end of service drinks.
