Sous Chef

Bar Blondie; Greater London; On-site; GBP 20,000 - 29,000; Full time

Benefits offered by this job

Meals, soft drinks and coffees on duty

25-50% discounts at all group venues

28 days holiday per year

Staff meals on shift

Job summary

BAR BLONDIE in West London is seeking a driven Sous Chef to join a new wine bar and restaurant concept on Lonsdale Road.

You will support the Head Chef in daily kitchen operations, supervise a small back-of-house team, and lead sections across grill, sauté, fryer, larder and pastry, while maintaining a 5* hygiene standard. This role offers mentorship from senior chefs and opportunities to develop menus with suppliers.

Qualifications

• Support the Head Chef in daily kitchen operations and service demands.
• Lead a small back-of-house team to a high standard.
• Maintain a 5* food hygiene environment at all times.
• Experience in ordering, stock control, prep systems and service organisation.
• Contribute to menu development and supplier-led seasonal cooking.

Responsibilities

• Support the Head Chef in daily kitchen operations, service demands, and managing a small focused BOH team to a high standard
• Leading a culture of meticulous attention to detail and commitment to the highest of standards
• Confident sections across grill, sauté, fryer, larder and pastry.
• Maintain a 5* food hygiene environment at all times, with no compromises.
• Experienced in ordering, stock control, prep systems and service organisation.
• Contribute to menu development and supplier-led seasonal cooking.

Job description

BAR BLONDIE - NEW WINE BAR & RESTAURANT

Sous Chef

SALARY:

£18.00 per hour (approximately £45k per annum)

LOCATION:

Queen's Park, West London

OPPORTUNITY:

An exciting opportunity for a Sous Chef to join the team of a new and ambitious wine bar and restaurant in West London.

BAR BLONDIE:

• An exciting new wine bar and restaurant concept like no other in London, from founders Elliot Milne (founder of Milk Beach) and Alex Price

• Kitchen Led by Head Chef Alastair Walling working with Executive chef Alexander Busca the focus on Southern European inspired cuisine.

• Location: situated on the beautiful Lonsdale Road mews in Queen's Park, West London

• Size of Restaurant: 44 covers plus outdoor seating

• Small kitchen team

• Food:

  • Southern European inspired – snacks, small plates, fresh pasta, grill, desserts.

  • Ingredient-led menu led by close relationships with carefully chosen farms

  • making everything fresh in house from bread, pasta to sauces.

ROLE & RESPONSIBILITIES:

• Support the Head Chef in daily kitchen operations, service demands, and managing a small focused BOH team to a high standard

• Leading a culture of meticulous attention to detail and commitment to the highest of standards

• Confident sections across grill, sauté, fryer, larder and pastry.

• Maintain a 5* food hygiene environment at all times, with no compromises.

• Experienced in ordering, stock control, prep systems and service organisation.

• Contribute to menu development and supplier-led seasonal cooking.

WHO WE ARE LOOKING FOR:

• Someone who is passionate about ingredient-led cooking and nurturing supplier and farm relationships, and fostering this culture in the team

• Creative and wants to develop menus

• Someone with meticulous standards and ambitions to seek accolades

• Ambitious, organised, and calm under pressure

WHAT WE OFFER:

• Mentorship under Exec Chef Alex Busca and Head Chef Alastair Walling

• Supplier trips to farms, team socials, and award opportunities

• Ongoing training and development opportunities for both product knowledge and management skills

• Inclusive and diverse workforce

• 28 days holiday per year

• Meals, softs, coffees, and teas while on shift

• 25-50% discounts at all group venues