Job Description
THE PEMBROKE
JOB TITLE: Head Sushi Chef
ADDRESS:The Pembroke, 6 Grosvenor Place, London, SW1W
REPORTING TO:Executive Chef
REPORTING INTO YOU:Senior Sous, Sous Chef, Sushi Chef, Chef de Partie, Demi Chef
SALARY:DOE
ABOUT US:
Our brand-new and exclusive members' club, located in the heart of Belgravia, represents a pinnacle of sophistication and elegance. We are committed to offering unparalleled services and creating memorable experiences for our distinguished members. To further elevate and enhance our operations, we are seeking an accomplished Head Sushi Chef to contribute and deliver on the clubs success, providing exceptional experiences for our members.
ROLE OVERVIEW:
The Head Sushi Chef will be responsible for leading and overseeing the kitchen operations at The Pembroke. This role requires an expert in the art of sushi making with a deep understanding of Japanese cuisine, including traditional and modern sushi techniques. The Head Sushi Chef will create a refined sushi menu in collaboration with the Executive Chef, manage a team of sushi chefs and ensure the highest standards of quality and presentation for all dishes served. The individual will also be tasked with maintaining kitchen organisation, managing inventory and ensuring that the sushi offerings meet the exclusive standards of the club. As the leader of the sushi section, the Head Sushi Chef will play a key role in delivering a world-class dining experience to the club's high-net-worth members, working collaboratively with the Executive Chef and other kitchen departments.
RESPONSIBILITIES:
Design and create an innovative sushi menu that reflects the seasonality of ingredients and caters to the tastes of the clubs discerning members.
Collaborate with the Executive Chef and kitchen team to align the sushi menu with the overall culinary direction and concept of the clubs dining experience.
Ensure that each dish is presented to the highest standard, adhering to the meticulous attention to detail expected in fine dining and luxury settings.
Manage and inspire a team of sushi chefs, ensuring high performance, efficiency and quality control in the sushi section.
Oversee the training and development of junior sushi chefs and kitchen assistants, elevating their skills and fostering a professional, cohesive team.
Ensure that the sushi team is appropriately staffed during peak service hours and private events, while managing schedules and performance.
Monitor all aspects of food production in the sushi section, including ingredient quality, freshness, preparation and presentation.
Source the highest quality fish and other sushi ingredients, ensuring they are fresh, sustainably sourced and aligned with the clubs luxury ethos.
Adhere to strict food safety standards and maintain the highest levels of hygiene and cleanliness within the sushi kitchen.
Ensure that all sushi preparation and handling follow HACCP guidelines and food safety regulations.
Maintain a clean, organised kitchen environment, with particular attention to the proper handling and storage of raw fish and other delicate ingredients.
Conduct regular checks on food storage, preparation, and sanitation practices to comply with health and safety regulations.
Implement and enforce safety protocols within the kitchen to ensure the well-being of the team and the quality of the food.
Work closely with the events team to design and execute sushi offerings for private events, special occasions and club functions.
Manage the inventory for the sushi kitchen, ensuring that ingredients are ordered in a timely manner and stocked according to usage and demand.
Maintain tight control over food costs by managing portion sizes and minimising waste without compromising quality.
Prepare reports on food cost percentages and other relevant performance metrics for the restaurant management team.
Collaborate with the front-of-house team to ensure a seamless dining experience for guests.
Assist with guest interactions when needed, particularly in explaining menu items, dish presentation, and special requests.
REQUIREMENTS:
At least 5-7 years of experience working in high-end sushi kitchens or Japanese restaurants, with a minimum of 2-3 years in a senior role such as Sushi Chef or Head Sushi Chef.
Experience working in luxury restaurants, private members clubs or fine dining establishments is highly preferred.
Extensive knowledge of sushi preparation, including raw fish handling, knife skills, rice preparation and rolling techniques.
Expertise in the art of traditional sushi making as well as modern innovations in sushi preparation.
Proven leadership and team management experience, with the ability to inspire and mentor a team of chefs in a high-pressure, fast-paced kitchen environment.
Exceptional attention to detail in both food preparation and presentation, with a refined aesthetic sense to ensure every dish is perfect.
Strong understanding of food safety and hygiene practices, with experience in maintaining compliance with HACCP and other food safety regulations.
Ability to develop new and exciting sushi dishes, staying ahead of culinary trends while maintaining respect for traditional techniques.
A true passion for sushi and Japanese cuisine, with a strong desire to create exceptional dishes that impress and delight members.
Ability to stay composed and maintain high standards of quality and service even during peak hours or large events.
Excellent communication and organizational skills.
WHAT WE OFFER:
Competitive salary with performance-based bonuses.
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