Sous Chef

Silver Tree Qp Limited; Willesden; On-site; GBP 20,000 - 29,000; Full time

Benefits offered by this job

Mentorship under Exec Chef Alex Busca

Supplier trips to farms, team socials,

Ongoing training and development

Inclusive and diverse workforce

28 days holiday per year

Meals, soft drinks, coffees, and teas

25-50% discounts at all group venues

Job summary

BAR BLONDIE is a new wine bar and restaurant located in Queen’s Park, West London. We are seeking a Sous Chef to join a small kitchen team and support the Head Chef in daily operations, with a focus on Southern European inspired cuisine and fresh, house-made elements.

Join a Kitchen Led by Head Chef Alastair Walling with Executive Chef Alexander Busca, in a 44-cover venue with career development opportunities and a culture of meticulous standards.

Qualifications

• Experience in high-standard kitchen operations.
• Attention to detail and high standards.

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