Okko is Sushi Bar and Izakaya. We have been operating for 10 years, and currently run 2 successful locations in East London. Our menu combines sushi, sashimi, and Japanese hot dishes.
Role Overview:

We’re looking for an experienced Section Chef to join our fast-paced kitchen at Okko Broadway Market. You’ll be responsible for preparing and delivering some of our most popular dishes during busy services — maintaining consistency, speed, and quality throughout every shift. You’ll need to be confident working both independently and as part of a team, keeping your section clean, organised and fully prepped.Responsibilities:

• Prep, cook and present dishes to a consistently high standard, maintaining pace and precision throughout service
• Ensure the freshness and quality of ingredients, following all food safety and HACCP procedures
• Maintain a clean, well-organised section, applying a ‘clean as you go’ approach
• Support daily mis en place and carry out weekly plans as directed by the Head or Sous Chef
• Communicate closely with kitchen and floor teams to ensure smooth coordination and timely service
• Assist with stock rotation, portioning, and helping identify when reordering is needed
• Take ownership of your section’s performance, proactively improving quality and consistency
• Contribute to the kitchen’s overall success by supporting junior team members and adapting to changing priorities

REQUIREMENTS

• Good knowledge of Japanese/Asian cuisine with previous experience is preferred but not strictly essential
• Minimum of one year’s experience in a Chef de Partie or similar roles.
• Knife skills
• Strong attention to detail and ability to stay calm and focused under pressure.
• A positive, proactive attitude with a team-first approach.
• Food Safety Level 2 certificate (or willingness to complete).
• Availability to work flexible hours including evenings and weekend

• Prep, cook and present dishes to a consistently high standard, maintaining pace and precision throughout service
• Ensure the freshness and quality of ingredients, following all food safety and HACCP procedures
• Maintain a clean, well-organised section, applying a ‘clean as you go’ approach
• Support daily mis en place and carry out weekly plans as directed by the Head or Sous Chef
• Communicate closely with kitchen and floor teams to ensure smooth coordination and timely service
• Assist with stock rotation, portioning, and helping identify when reordering is needed
• Take ownership of your section’s performance, proactively improving quality and consistency
• Contribute to the kitchen’s overall success by supporting junior team members and adapting to changing prioritie