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For Companies At a Glance
- Tasks: Create delicious dishes using authentic Japanese techniques and local ingredients.
- Company: Exciting new restaurant bringing Tokyo's izakaya vibe to East London.
- Benefits: Competitive pay, flexible hours, and a fun, creative work environment.
- Why this job: Join a vibrant team and showcase your culinary skills in a unique setting.
- Qualifications: Experience in a professional kitchen and a passion for Japanese cuisine.
- Other info: Opportunity to grow with a brand-new restaurant and be part of something special.
The predicted salary is between 36000 - 60000 £ per year.
ABOUT MITSU
Launching in March 2026 at Aethos London Shoreditch, Mitsu brings the spirit of Tokyo's neighborhood izakaya to East London. Blending authentic Japanese techniques with British produce and Shoreditch energy, Mitsu is a premium yet approachable Japanese restaurant and bar. From robata grilling and kamameshi rice to DJ-led late nights and zero-waste philosophy, Mitsu is designed to be social.
Senior Chef De Partie - Mitsu in City of London employer: Aethos London Shoreditch
Contact Detail:
Aethos London Shoreditch Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Senior Chef De Partie - Mitsu in City of London
✨Tip Number 1
Get to know the vibe of Mitsu! Dive into their menu and understand the fusion of Japanese techniques with British produce. This will help you connect your culinary skills to what they’re all about during interviews.
✨Tip Number 2
Network like a pro! Reach out to current or former staff on LinkedIn or social media. They can give you insider tips on what it’s really like to work at Mitsu and how to stand out in your application.
✨Tip Number 3
Show off your creativity! Prepare a dish that reflects the Mitsu ethos and be ready to discuss it. This not only showcases your skills but also your passion for their unique approach to dining.
✨Tip Number 4
Apply through our website! It’s the best way to ensure your application gets seen. Plus, we love seeing candidates who take the initiative to engage directly with us.
We think you need these skills to ace Senior Chef De Partie - Mitsu in City of London
Some tips for your application 🫡
Show Your Passion for Japanese Cuisine: When writing your application, let us know why you're excited about working at Mitsu. Share your love for Japanese cooking and how you can bring that authentic izakaya spirit to our team.
Highlight Relevant Experience: Make sure to detail your previous roles in the kitchen, especially any experience with robata grilling or kamameshi rice. We want to see how your skills align with what we’re creating at Mitsu!
Be Yourself: We’re all about the Shoreditch vibe, so don’t be afraid to let your personality shine through in your application. A bit of creativity and flair can go a long way in making your application stand out.
Apply Through Our Website: To make sure your application gets to us directly, please apply through our website. It’s the best way for us to keep track of your application and get back to you quickly!
How to prepare for a job interview at Aethos London Shoreditch
✨Know Your Japanese Cuisine
Familiarise yourself with authentic Japanese cooking techniques and ingredients. Be ready to discuss how you can blend these with British produce, as this is a key aspect of Mitsu's concept.
✨Showcase Your Creativity
Prepare to share examples of your past culinary creations. Think about how you can bring the vibrant energy of Shoreditch into your dishes, and be ready to suggest innovative ideas that align with Mitsu's zero-waste philosophy.
✨Emphasise Teamwork
As a Senior Chef De Partie, you'll need to work closely with your team. Highlight your experience in leading a kitchen brigade and how you foster collaboration and communication among staff to create a positive working environment.
✨Be Passionate About Sustainability
Mitsu has a strong focus on sustainability. Be prepared to discuss your views on zero-waste practices and how you've implemented them in your previous roles. Show that you're not just a chef, but also someone who cares about the environment.