Head Chef

About the role

As the Head Chef at ROKA, you will lead the kitchen team in delivering the high‑quality Japanese Robatayaki experience that defines the brand. You will be responsible for maintaining culinary standards, driving innovation, and ensuring a seamless service flow.

Key responsibilities

• Lead and oversee all kitchen operations, guaranteeing food quality, consistency, presentation and taste.
• Maintain mise en place and preparation levels to ensure uninterrupted service.
• Mentor, train and develop the culinary team to exceed ROKA standards.
• Take overall responsibility for kitchen performance and food delivery.
• Collaborate with senior management to analyse guest feedback and improve the dining experience.
• Manage kitchen costs, stock levels, food quality and waste for commercial effectiveness.
• Ensure compliance with health, safety, hygiene and food safety standards.
• Work with the senior culinary team to develop seasonal, Japanese‑inspired menus.

Required profile

• Passion for Japanese cuisine and a genuine love for culinary experiences.
• Proven experience as a Head Chef or Executive Sous Chef in a luxury, high‑volume restaurant.
• Strong leadership with the ability to inspire and manage a large, diverse team.
• Excellent organisational skills and the ability to stay calm in a fast‑paced environment.
• Commercial awareness, including food cost and stock management.

Required skills

• Japanese cuisine expertise