Sous Chef

About wagamama At wagamama, from bowl to soul reflects how we care for our guests and our people. Guided by our philosophy of kaizen - always striving to be better - we foster a culture where growth, teamwork, and continuous learning thrive. wagamama is a leading international restaurant chain known for its vibrant Pan-Asian cuisine, emphasizing fresh, flavorful dishes made with care and creativity. Since its inception, wagamama has been committed to delivering a unique dining experience that champions innovation and quality in every bowl.

The restaurant prides itself on a warm and inclusive atmosphere where staff are empowered to develop their skills and progress in their careers. Team members at wagamama benefit from a supportive environment where their voices are heard, contributions recognized, and personal development encouraged. Joining wagamama means becoming part of a dynamic company with a clear focus on sustainable growth and a passion for excellence in hospitality.

About the Role The Sous Chef at wagamama plays a crucial role in sustaining the high standards and reputation of the kitchen team. Supporting the Executive Chef, the Sous Chef leads daily kitchen operations, ensuring exceptional food quality and consistency across diverse stations, including wok, ramen, fry, and teppan. This position is vital to maintaining the smooth execution of menu items, coaching and developing back-of-house staff, and upholding rigorous food safety and hygiene standards.

The Sous Chef acts as a key leader who fosters teamwork, efficiency, and continuous improvement within the kitchen brigade. They oversee the preparation and presentation of dishes, monitor stock and inventory, assist with ordering and food cost management, and support special menu rollouts and seasonal offerings. A commitment to maintaining a clean, organized, and inspection-ready kitchen environment is also fundamental to this role.

This role is perfect for a culinary professional with at least three years of leadership experience in a high-volume or Pan-Asian kitchen environment who is eager to contribute to wagamama’s ethos and enhance guest satisfaction through culinary excellence. The Sous Chef must be comfortable working in a fast-paced, high-temperature kitchen while demonstrating strong leadership, mentoring skills, and a deep understanding of food safety principles and HACCP standards. Flexible availability is also essential given the nature of restaurant operations that include evenings, weekends, and holidays.