Our chefs are a combination of creativity and efficiency. They follow brand specs perfectly and create wonderful specials, as well as caring about details, diligently adhering to health and safety standards.
Passionate about hospitality, our chefs focus on the happiness of our guests and their enjoyment of our wonderful food. Working in open kitchens, they enjoy working closely with the front of house team to deliver a friendly, professional service.
The engine of the business, our Kitchen Assistants keep everything organised and clean, proudly keeping up our high standards of Health and Safety, as well as maintaining our equipment and service ware beautifully.
Day In The Life
The day begins when our chefs arrive pristinely presented and ready to start. They’ll check set up, prepare sections, organise, chop, clean, cut and grill their way to lunch.
Time will be spent inventing, training, briefing, learning and laughing. When service starts, so does the hard work as a team, their kitchens are high volume, high quality, and highly efficient.
Once our guests have all gone home, the kitchen will be restocked, cleaned down and left perfectly clean ready for another busy day tomorrow.
Career & Development
We offer our chefs great opportunities to learn and develop. Most senior Gaucho chefs have been promoted from within the teams, many starting as Kitchen Assistants and working their way up.
We train with our Executive Chef to develop our menus, and our Group Head Griller teaches chefs how to cook the best steaks in the world.
In-house training is supplemented with Chef de Partie and Sous Chef development programmes, and if you’re a griller you’ll be continually monitored assessed and trained by our Head Griller.
We run a griller certification, with three levels : Bronze, Silver and Gold. A Gold certification will start you on your way to becoming a Sous Chef.