HOTORI - Beak to Tail Yakitori
Head Chef
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Company Description
Hotori is a Japanese restaurant near Chancery Lane in London, specializing in yakitori—Japanese skewered and grilled chicken. The restaurant showcases 17 different chicken cuts, highlighting the depth and variety of the ingredient. Hotori is committed to using British free-range, slow-grown poultry, emphasizing quality and sustainability. Traditional Japanese cooking techniques over binchotan charcoal are at the heart of the menu, creating authentic flavors and a distinctive dining experience. Another key focus is traditional Edomae sushi, using nature ingredients to deliver pure and premium sushi experience. Team members join a focused, craft-driven environment that values precision, consistency, and respect for ingredients.
Role Description
The Head Chef is a full-time, on-site role based in London, responsible for leading all aspects of Hotori’s kitchen operations. Day-to-day tasks include planning and executing the yakitori- and sushi-focused menu, supervising food preparation and grilling over binchotan charcoal, and ensuring consistent quality and presentation of all dishes. The Head Chef will manage and train kitchen staff, oversee stock control and ordering, and maintain strict food safety and hygiene standards. This role also involves collaborating with management on menu development, seasonal specials, and cost control, as well as coordinating with front-of-house teams to deliver a smooth and high-quality guest experience. The Head Chef is expected to lead by example, foster a respectful and inclusive kitchen culture, and uphold Hotori’s culinary standards.
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Qualifications
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- Strong experience in professional kitchens, ideally with Japanese cuisine or charcoal grilling, including previous leadership responsibilities.
- Expertise in cooking techniques related to poultry, skewers, and binchotan grilling, sushi with a focus on consistency, flavor, and presentation.
- Proficiency in kitchen management, including staff supervision, training, scheduling, and maintaining an inclusive, respectful work environment.
- Sound knowledge of food safety, hygiene regulations, and best practices, with a track record of maintaining clean and well-organized kitchen spaces.
- Ability to manage inventory, ordering, and menu costing to balance quality with efficiency and cost control.
- Strong communication and collaboration skills for working closely with owners, management, and front-of-house teams.
- Flexibility to work evenings, weekends, and peak service times as required by the restaurant’s operations.
- Formal culinary training or equivalent professional experience; prior experience as Head Chef or Senior Sous Chef is highly beneficial.
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