Chef — Hanawata
Hanawata is seeking a reliable, skilled, and motivated Chef to join our Back of House team at our restaurant in the City of London.
As a Chef at Hanawata, you will be responsible for preparing and presenting dishes consistently according to the restaurant’s recipes, quality standards, portion specifications, and food safety procedures. You will work closely with the wider kitchen and Front of House teams to support an efficient service and provide guests with a high-quality dining experience.
Key Responsibilities
- Prepare, cook, and present dishes according to Hanawata’s recipes and presentation standards.
- Complete daily food preparation and mise en place before service.
- Maintain consistent standards for taste, portion size, appearance, and temperature.
- Ensure that all food is stored, labelled, rotated, and handled correctly.
- Follow all food hygiene, allergen, health and safety, and cleaning procedures.
- Maintain a clean, organised, and safe workstation throughout each shift.
- Monitor ingredient quality and report shortages, damaged products, or food safety concerns.
- Minimise food waste and use ingredients responsibly to support food-cost targets.
- Assist with stock rotation, stock counts, deliveries, and kitchen organisation.
- Communicate clearly with other chefs, Kitchen Porters, supervisors, and Front of House employees.
- Support smooth and timely service during busy trading periods.
- Respond professionally to changes, special requests, dietary requirements, and operational priorities.
- Attend scheduled training sessions, team briefings, and menu-development activities.
- Demonstrate reliable attendance, punctuality, teamwork, and a professional attitude.
- Follow instructions from the Chef de Partie, Sous Chef, Head Chef, or other members of management.
- Support junior kitchen employees and contribute to a respectful and cooperative working environment.
- Carry out other reasonable kitchen duties according to operational requirements.
What We Are Looking For
- Previous experience in a professional kitchen is preferred, although the required level of experience will depend on the position.
- A genuine interest in Japanese food and hospitality.
- Good understanding of kitchen hygiene and food safety.
- Ability to work accurately and efficiently in a fast-paced environment.
- Strong teamwork and communication skills.
- Reliable attendance and punctuality.
- Willingness to learn Hanawata’s recipes, systems, and operating standards.
- Ability to remain organised and professional during busy services.
- Flexibility to work evenings, weekends, bank holidays, and peak trading periods where required.
What Hanawata Offers
- Competitive pay based on experience and position.
- Potential participation in the restaurant’s TRONC and service-charge distribution system, subject to eligibility.
- Staff meals during eligible scheduled shifts.
- Employee dining discounts, subject to company policy.
- Training and development opportunities, including food safety and leadership training.
- Opportunities for internal promotion and long-term career development.
- A professional and team-oriented working environment.
Available Kitchen Levels
Depending on experience, candidates may be considered for positions including:
- Prep Chef
- Commis Chef
- Chef de Partie
- Junior Sous Chef
- Sous Chef
- Head Chef
The final position and rate of pay will be determined based on the candidate’s experience, technical ability, leadership capability, reliability, and overall suitability for the role.
Pay: £13.00-£17.50 per hour
Benefits:
- Discounted or free food
- Employee discount
- Flexible schedule
Work Location: In person
