Sous Chef

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

If this sounds like you, please apply — we’d love to chat.

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

If this sounds like you, please apply — we’d love to chat.