Sous Chef

£27,000 - £29,500 yearly
  • Bubala
  • Spitalfields, London, UK
  • Jun 11, 2019
Full-time Kitchen/BoH: Sous Chef

About us

Bubala has been running a series of sold out pop ups for the last year and a half at Carousel, Berber & Q and Untitled Bar and have finally secured our first site. We are a vegetarian Middle Eastern concept with a focus on bright, punchy flavours designed to share, taking inspiration from our travels across the region.  Behind Bubala is Marc Summers (founder and ex GM of Berber & Q) and Head Chef Helen Graham, who has worked at The Palomar, The Barbary, The Good Egg and Ottolenghi. We will be opening a 30 seater restaurant on Commercial Street, East London in the late summer of this year.

Though not vegetarian ourselves, we have been hungering after a restaurant that puts vegetables first, and excites meat eaters, vegetarians and vegans alike. We don't believe vegetarian food should be about strange meat alternatives and substitutes, but instead fresh, bold flavours. Tel Aviv has one of the strongest vegetarian dining cultures around, and we really feel it's time to bring this fun approach to London. 

Role description

Since we are a brand new opening we are looking for someone who will hit the ground running. You will assist Helen in the daily and weekly operations of the kitchen and ensure every plate that leaves the kitchen is delicious, innovative, and consistent. You will also help to motivate the team in a positive and encouraging environment and help build a great working culture. We want someone with great ideas, tonnes of inspiration and an ability to create and implement efficient systems for the restaurant going forward. 

Responsibilities

  • Lead and motivate the team, train new chefs
  • Keep all chefs involved, motivated and continually learning. It’s vital all staff members feel hyper valued and part of the family
  • Develop the core menu and specials, test new ideas, ensure consistency and the highest level of quality
  • Assist in all areas of BOH operations including GP, staff and food costings
  • Run an efficient and speedy service

Ideal candidate

  • Passion for Middle Eastern cuisine
  • A love of vegetarian food and an ability to develop creative and delicious dishes
  • Excellent at leading by example and motivating a team
  • Empathy and understanding: it’s a tough industry so it’s vital you show kindness and respect towards your team. This is a calm and nurturing place to work
  • Willing to go the extra mile - this is a new opening and we really need someone who’s prepared to really muck in wherever needed
  • You will be super organised, with a strong ability to plan ahead

Desired experience/skills

  • Food safety level 3 certificate
  • At least 2 years experience in a Head/Sous Chef position in London, preferably in a Middle Eastern restaurant
  • Impeccable hygiene
  • Proven background in GP management, menu costing and labour cost control
  • Experience in BOH compliance & operation protocols – food safety, kitchen diary and GP reporting
  • Excellent spoken and written English
  • Highly numerate, with strong computer literacy, especially Excel

Perks, incentives or benefits offered

 

  • Pension contributions
  • Dining discount
  • Staff workshops & training
  • Discounted gym membership
  • Team parties

Preferred starting date

Aug 12, 2019