Sous Chef

Wagamama is a renowned global restaurant chain known for its vibrant and fresh Pan-Asian cuisine. Established on the principle of 'from bowl to soul,' Wagamama emphasizes not only serving delicious, high-quality food but also fostering a supportive and growth-oriented workplace culture. The company is committed to continual improvement, known as Kaizen, where every dish prepared and every shift undertaken is viewed as an opportunity to be better than the day before. At Wagamama, employees are valued as key contributors to the restaurant’s success, and there is a strong focus on ensuring that individuals feel their work has meaningful purpose. This approach creates an environment where every team member's voice is heard, bold ideas are encouraged, and continuous learning is a core value. Wagamama strives to build not just a job experience, but a career journey, where skills, confidence, and professional growth are nurtured alongside colleagues who are passionate and dedicated to their craft. Individuals seeking a place that nurtures both their personal and professional future will find Wagamama an ideal employer.

The role of a Sous Chef at Wagamama is integral to the daily kitchen operations, focusing on upholding the highest standards of food quality and service excellence. This position works closely with the Executive Chef to maintain culinary standards and leads the kitchen team to ensure efficient, consistent, and exceptional delivery of Pan-Asian dishes. The Sous Chef is responsible for overseeing kitchen operations, including supervising food preparation across multiple cooking stations such as wok, ramen, fry, and teppan stations. They ensure that every dish meets Wagamama’s strict standards for flavor, presentation, and portion control according to standardized recipes.

In addition to hands-on cooking and supervision, the Sous Chef plays a pivotal role in training and mentoring kitchen staff, fostering a collaborative team environment where accountability and professional development are prioritized. Acting as the lead when the Executive Chef is unavailable, the Sous Chef facilitates smooth kitchen operations by monitoring quality control, expediting during service, and promptly resolving operational challenges. Strong culinary skills, a deep knowledge of food safety standards including HACCP compliance, and the ability to manage inventory and control food costs are essential parts of this role.

Wagamama provides a supportive workplace where employee well-being and growth are valued. Benefits such as family meals during shifts, employee dining discounts for friends and family, and comprehensive insurance options for full-time employees are available. Professional development and career progression opportunities are provided, encouraging individuals to build a lasting career in the culinary field. The work schedule may require availability for evenings, weekends, and holidays, with shifts potentially totaling up to 50 hours per week, accommodating the dynamic nature of the restaurant business.