About Us
We are a well-established Japanese restaurant (All You Can Eat Buffet) in Manchester city centre, serving authentic Japanese cuisine. We are looking for an experienced and highly capable Head Chef to lead our kitchen team to the next level.
The Role
This is not just a cooking role. We need a strong leader who can take full ownership of the kitchen – from managing people and suppliers to working closely with the General Manager and Front of House team.
Key Responsibilities
Kitchen Management & Leadership – STRONG ability required:
- Take full responsibility for all kitchen operations
- Recruit, train, and develop kitchen staff
- Build a strong, reliable, and motivated kitchen team
- Create and manage staff rotas/shift schedules
- Conduct regular performance reviews and team meetings
- Maintain a positive, professional, and disciplined working environment
- Lead by example in terms of punctuality, attitude, and work ethic
Communication & Coordination:
- Report to and follow the instructions of the General Manager
- Work closely with the Front of House (FOH) team – ensure smooth communication between kitchen and service staff
- Attend daily briefings with FOH to review reservations, special requests, and potential issues
- Liaise and negotiate with suppliers – order products, resolve delivery issues, maintain good relationships
Menu & Food Preparation – expertise required in:
- Sushi (nigiri, maki, uramaki, gunkan, temaki)
- Sashimi (various cuts and presentation)
- Teppanyaki (live cooking)
- Grill (Yakitori / Robata – skewers, meats, seafood, vegetables)
- Japanese-style stir-fry (yakisoba, teppanyaki-style)
- Ramen (broth, toppings, noodle preparation)
- Japanese salads and dressings
- Tempura and other fried items
- Donburi and other hot dishes
Stock & Order Management:
- Order all food supplies (seafood, meat, vegetables, dry goods)
- Receive and inspect deliveries – check quality, quantity, and freshness
- Manage stock rotation (FIFO – First In First Out)
- Conduct regular stocktakes and maintain accurate inventory records
- Control food waste and manage food cost within budget
Kitchen Equipment & Maintenance:
- Ensure all equipment (grills, teppanyaki plates, fryers, fridges, freezers, extractors) is properly used, cleaned, and maintained
- Report faults and arrange repairs promptly
- Train staff on the safe use of all kitchen equipment
Quality Control & Compliance:
- Ensure all dishes meet our quality standards (taste, presentation, portion size)
- Maintain full compliance with UK Food Safety and Hygiene regulations (HACCP)
- Keep the kitchen clean and organised – lead daily and weekly cleaning schedules
- Ensure all staff follow proper hygiene procedures
Requirements – Essential
- Experience: Minimum 1 year as a Head Chef or Senior Sous Chef
- Management: Strong proven experience managing a kitchen team – including recruiting, training, rostering, and performance management
- Communication: Excellent communication skills – able to liaise with GM, FOH team, and suppliers professionally
- Culinary Skills: Expert in all the Japanese dishes listed above (sushi, sashimi, teppanyaki, grill, stir-fry, ramen, salads, etc.)
- Stock Control: Experienced in ordering, receiving, stocktaking, and waste control
- Cost Control: Understand food cost percentage and work within budget
- Equipment Knowledge: Familiar with Japanese kitchen equipment (teppanyaki griddles, robata grills, sushi fridges, etc.)
- Food Safety: Valid UK Food Hygiene Certificate (Level 2 or above) – or willing to obtain before starting
- Language: Fluent English communication skills (spoken) to liaise with suppliers and FOH team
- Eligibility: Right to work full-time in the UK
Requirements – Desirable
- Experience opening a new restaurant or launching a new menu
- Menu costing and recipe standardisation experience
- HACCP Level 3 or above
- Experience with EPOS ordering systems
- Experience managing kitchen payroll/hours reporting
Working Hours
Full-time, including weekends as required
Typical shift: 11:00 – 22:00
Must be flexible to work evenings, weekends, and bank holidays
Salary
Competitive, depending on experience (DOE)
Discussed at the interview stage
Pay: £45,000.00-£55,000.00 per year
Ability to commute/relocate:
- Manchester M1: reliably commute or plan to relocate before starting work (required)
Experience:
- Head Chef: 1 year (required)
Language:
Work authorisation:
Work Location: In person
