Three smiling people in lab coats with "wagamama" on them.

o u r c e n t r a l p r o d u c t i o n u n i t

about our cpu

our guests don't see this, but this is where everything begins

in just one week, our cpu produces and ships over 1 million gyoza and 65 tonnes of sauce, including our famous katsu curry. it all helps keep things flowing across our restaurants, supporting us to deliver a menu that’s 95% fresh. sounds good? come help us make it happen

Woman in a uniform holding cups, wearing glasses, and smiling.

the journey of a gyoza

  • Red truck with a star, and the number 1.

    ingredients

    ingredients are sourced from our suppliers and delivered to our central production unit on a daily basis

  • Red bowl and pestle mixing ingredients, with the number 2 below.

    preparation

    the gyoza team will prepare the filling mix of our gyozas according to recipe and prepare the dough

  • Red dots, number 3.

    filling

    the dough and filling will be transferred in the production room. There, the dough will be rolled, filled and cut to shape.

  • Red gyoza dumplings, snowflake, and the number 4.

    shaping

    once the gyoza is born, they will be placed in trays and blast chilled to a temperature of -12

  • Thumb up with three stars, number 5 below.

    packing

    the gyozas will be quality controlled and blast chilled again to a -18 temperature.

  • Red globe, gyoza, number 6.

    shipping

    when ready, the food will be transferred to our storage facility and dispatched to restaurants worldwide

  • Red gyoza dumplings with chopsticks, white background, and the number "7".

    arriving in restaurant

    the gyozas will be steamed and cooked in our kitchens and enjoyed by our customers either at our restaurants or at home

production operatives

Woman in hairnet and coat with "wagamama" logo, smiling in a kitchen.

fancy getting stuck into life at cpu? this is where our production operatives keep things moving, looking after the gyozas and sauces that land in our restaurants across the country

no previous kitchen or restaurant experience needed, just a positive mindset, curiosity, and a willingness to learn. a love of food definitely doesn’t hurt either

what a day at cpu might look like

help with mixing, weighing, preparing, bagging, boxing and packing sauces + gyoza, while following our recipes + specifications

taking ownership of either the sauce or gyoza station, with the chance to get cross-trained and work across both

being part of a proper team that’s got your back and wants you to succeed

we’re here to help you grow too, with fast-track development programmes into team leader, supervisor and beyond, plus apprenticeship opportunities if you want to take it further

cpu recruitrment process

  • telephone interview

    you will be contacted to arrange a telephone interview with our team

  • cpu tour + interview

    we will organise for you to come and see us in person at cpu- give you a tour, meet more of the team + complete a competency based interview. there may be a task to prepare before your visit depending on the role

Two men in lab coats and hair nets near boxes.

cpu faqs

  1. how do i apply?

    please follow the ‘apply now’ button on any job and you will be taken to an application form which you will need to complete and submit your application

  2. what is the dress code?

    we’ll take care of all the safety kit once you join, but for your interview just come as you are. wear whatever makes you feel comfortable, we just recommend sensible footwear as you’ll be in a working environment

  3. where is cpu?

    our cpu is based at 35–41 brunel road, acton, london, w3 7xr, just a short distance from east acton tube station

  4. is there parking on site?

    yes, there is limited free car parking on site