Chef De Partie - Mitsu

ABOUT MITSU

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, soulful, and unforgettable.

This is not a polished, corporate dining room. Mitsu has personality, warmth, and rhythm in an all-day-to-late-night place where locals, hotel guests, creatives, and friends gather.

ROLE PURPOSE

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring the preparation and cooking of dishes to the highest standards. The role requires maintaining consistency, efficiency, and quality while supporting Mitsu's philosophy of authentic Japanese cuisine combined with sustainable, locally sourced ingredients.

You will be a visible presence in the kitchen, calm under pressure, generous with knowledge, and deeply committed to quality, consistency, and culture.

KEY RESPONSIBILITIES

Responsibilities may include, but are not limited to:

Cooking & Preparation

• Prepare and cook dishes to the standard and style defined by the Head Chef.
• Maintain consistency in taste, portioning, and presentation.
• Ensure accurate mise en place and readiness of your section for service.

Section Management

• Take ownership of your assigned station, supervising junior staff if required.
• Ensure smooth workflow within your section and communicate effectively with other kitchen team members.
• Maintain equipment, tools, and workspaces in optimal condition.

Quality & Standards

• Adhere to food safety, hygiene, and health regulations at all times.
• Monitor the quality of ingredients and products, reporting any issues to the Sous Chef/Head Chef.
• Support Mitsu's zero-waste philosophy through careful stock management and minimization of food waste.

Teamwork & Development

• Assist in training and mentoring junior kitchen staff.
• Collaborate with the Head Chef and Sous Chef on menu development and specials.
• Contribute ideas to improve kitchen efficiency, workflow, and food quality

Skills & Qualifications

• Previous experience as a Chef de Partie or similar role in a professional kitchen.
• Knowledge of Japanese cuisine, techniques, and ingredients preferred.
• Strong understanding of food safety, hygiene, and kitchen operations.
• Ability to work under pressure in a fast-paced environment.
• Excellent organizational, communication, and teamwork skills.
• Commitment to quality, consistency, and sustainability.