Head Sushi Chef - London

Steeped in history and situated in the heart of Belgravia, The Pembroke stands apart as a unique club for Londoners. From the spirit of our members to the splendour of our events, we are a home for eclectic and excellent living. A place to eat, drink, dance and meet, The Pembroke opens its doors to those who wish to fill their world with the finest experiences, from cocktails to culture, billiards to business. A brand-new and exclusive members' club represents a pinnacle of sophistication and elegance. We are dedicated to offering unparalleled services and creating memorable experiences for our distinguished members.

ROLE OVERVIEW

The Head Chef will be responsible for leading and overseeing the Japanese operation 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 Chef will create a refined menu in collaboration with the Executive Chef, manage a team of 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 food offerings meet the exclusive standards of the club. As the leader of the Japanese restaurant, the Head 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 menu that reflects the seasonality of ingredients and caters to the tastes of the club's discerning members.
• Collaborate with the Executive Chef and kitchen team to align the menu with the overall culinary direction and concept of the club's 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 chefs, ensuring high performance, efficiency and quality control in the sushi section.
• Oversee the training and development of junior chefs and kitchen assistants, elevating their skills and fostering a professional, cohesive team.
• Ensure that the 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 club's luxury ethos.
• Adhere to strict food safety standards and maintain the highest levels of hygiene and cleanliness within the sushi kitchen.
• Ensure that all food 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.
• 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 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.

EVENTS FOOD OVERSIGHT

• Collaborate with the Events Manager and Executive Chef to design bespoke menus that reflect the club's standards while meeting the specific needs of each event.
• Oversee all culinary operations for events, ensuring dishes are executed to the same level of precision and quality as the restaurant service.
• Coordinate staffing, workflow and preparation schedules to ensure seamless service during private events, member functions and large-scale gatherings.
• Ensure all event food is delivered punctually, presented impeccably and tailored to the preferences and dietary requirements of attending members and guests.
• Work closely with the events team to anticipate logistical needs, maintain clear communication and guarantee a flawless dining experience from planning to execution.

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.

WHAT WE OFFER

• Competitive salary with performance-based bonuses.
• The opportunity to work in one of London's most prestigious and luxurious settings.
• Access to exclusive club events and networking opportunities.
• Health benefits, pension scheme, and other incentives.
• Professional development opportunities in a dynamic and creative environment.