o u r k i t c h e n r o l e s
our kitchens have serious soul
this is where it all comes to life. our kitchens are the soul of wagamama. fast moving, full of energy, and built around fresh ingredients cooked with care. it’s simple, really. good food, made fresh, by people who love doing it
whether this would be your first time in a kitchen or you’ve already got experience behind you, there’s space for you here. we’ll help you find your feet, build your confidence and grow into the role. because you don’t need to be a pro on the wok from day one. what matters most is your attitude. we’re talking big energy, a willingness to learn, and a personality that shines through everything you do. we’ll teach you the rest
and yep, still no microwaves. not our thing
explore our kitchen roles
kitchen porter
this role keeps our kitchens moving. from helping chefs prep for the day to making sure work stations are spotless. this is your introduction to how we do things at wagamama, and the first step in your journey to becoming a chef
what you'll do
wash dishes + keep the kitchen spotless
help with food prep for the chefs
learn about our dishes and how they’re made
kitchen team member
if cooking’s your thing, this is the spot for you. start your journey towards being a brilliant chef while learning every dish on our menu inside + out. find out all about the high standards and fresh ingredients + flavours that make our dishes so special
what you’ll do
cook food to match our dish specs
take control of 1 of 4 stations in the kitchen, wok, fry, ramen or teppan
keep our food quality + presentation top tier
keep the kitchen clean + organised
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junior sous chef
mastered the cooking stations? it’s time to step into junior sous. but not for long. keeping that kaizen spirit alive, you’ll be committed to making continuous steps towards becoming a head chef. if you’ve got the drive to learn + grow into a head chef role, this is the first step to take
what you'll do
learn all about our food standards
run shifts and drive your team forward
take on more management responsibilities like inventory + stock control
sous chef
we’re only as good as the last dish sent over the pass. as a sous chef, you’ll make sure every bowl is the best it can be while lifting up your team by sharing everything you know
what you'll do
support management to keep the kitchen flowing
keep our food quality top tier
manage ingredient inventory and help with stock control
learn new responsibilities like recruitment and rotas
lead and inspire your team to be the best they can be
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senior sous chef
once you’ve got the cheffing skills down and are starting to understand how to run a kitchen, it’s time to step into senior sous, the final leg of your journey to becoming a head chef
what you'll do
support the head chef in leading your kitchen team
take the lead on developing your team and increasing their skills
manage inventory, rotas and stock control in the kitchen
drive the restaurant results through empowering your team
start to learn about p&l and finance
head chef
in control of your kitchen? yes chef. when you know your way around our menu + open kitchens like the back of your hand, it’s time for the head chef position. you’ll run the show, making sure that every single dish that leaves our kitchens meets our incredibly high standards, bringing the flavour + freshness to our guests every time. but beyond the bowls, this role is really about bringing up the team around you. you’ll lead with passion + care to encourage growth in the chefs on their own journey to the top
what you'll do
lead the kitchen making sure it’s safe and running well at all times
make sure every dish that hits the pass is made to the highest standard
inspire the chefs around you to step up + succeed
manage your controllable costs
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