PRODUCTION CHEF

• wherematsudai at home, taffs well
• pay£15 an hour, plus a share of tips
• hoursa minimum of 35 a week, up to 40 october to march. five days, eight-hour shifts
• contractpermanent

matsudai at home is the hub of our mission to bring incredible ramen, lovingly made in micro batches, to people wherever they are. at our production kitchen and hq in taffs well we make and ship hundreds of ramen kits a week, direct to ramen-lovers all over the uk.

“remarkable when served in a restaurant, a small miracle when delivered halfway across the country.” - jay rayner, the observer

there is more about us, and about what it is like to work here, on our careers page.

the role

based at our production kitchen in taffs well, the production chef cooks our menu at scale, supported by the wider team and led by the general manager.

you will work with the general manager on the production schedule for each week, then cook stocks, tares, chashu, aromatised oils and ramen toppings to spec, so that each batch matches the last.

this is production cooking rather than service. there is no pass and there are no tickets, so you will be motivated to meet production targets without the buzz of a dining room. what matters is getting the same result every time, keeping accurate records, a clean kitchen, and staying organised while you do it. the flip side is the hours: daytime, five days a week, and none of the long late services.

we are a small, collaborative team. october to march is our busy period, when you will be cooking full-time and we take on seasonal team members to help. april to september is much quieter, and everyone here does a bit of everything - packing, dispatch and cleaning down included.

what you would be doing

• cooking to written specs, in large batches
• tracking and recording yields
• leading on the cleanliness of the kitchen and equipment
• chilling, freezing, labelling and storing food safely
• understanding and working strictly within our food safety controls
• keeping accurate paperwork, including records of cooking, chilling and fridge temperatures
• stock checks, drafting orders and receiving deliveries
• training seasonal staff through the busy season
• portioning and packing alongside everyone else

about you

this role will suit someone who enjoys working as part of a small team, is hard-working, has excellent attention to detail and brings a positive attitude to work each day. you will have an interest in mastering the precision and attention that ramen demands, but you need not have lots of ramen knowledge already - we can teach you.

essential

• at least a year of experience in a professional kitchen
• an organised approach to your work, strong attention to detail, and the ability to work diligently to schedule
• maturity, strong interpersonal skills, and the ability to work well in a team
• commitment to your own professional development
• up to date knowledge of food hygiene standards
• an interest in ramen

nice to have

• in-date level 2 food hygiene (we can offer this training)
• a full, clean driving licence

pay and benefits

• £15 an hour, plus a share of tips, split by the number of shifts worked
• a minimum of 35 hours a week, up to 40 october to march. permanent
• eight-hour shifts within our core production hours: 8am to 8pm monday to saturday october to march, and 8am to 6pm monday to friday april to september
• five days a week october to march, with the option of condensed or lighter hours by agreement during the summer
• paid holiday accrued at 12.07% of hours worked, plus an extra day off for your birthday
• fully funded training, depending on your skills, experience and needs

how to apply

send your cv and a short message about yourself and why you would suit the role to mawgaine@matsudai.co.uk.

• the first step is a phone call
• then we will invite candidates to an interview and a paid trial shift, in the weeks commencing 28 september or 5 october