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Summary
Senior Sous Chef
Salary £42000 - £46000 / Year
Plus Bonus
Schedule Full Time
Experience Minimum 2 years of experience
Location 15 Poland St, London W1F 8PR, UK

Senior Sous Chef


Description

A Middle Eastern Feast; Bubala (a Yiddish term of endearment; 'sweetheart', 'darling', 'honey') is all about our vibrant vegetarian cuisine, culture and our passion for hospitality.

Pop-up-turned-permanent success story, Bubala has two restaurants; one in the heart of Spitalfields and the second restaurant in the bustling streets of Soho. We take our inspiration from across the Middle East, with bold and complex flavours, textures and a measure of playfulness. Purely vegetarian (though likely unnoticed!), we adopt a no substitutes attitude, shunning the synthetic and processed and instead championing the best and most exciting veg we can get our hands on.

We are looking for new team members to become a part of our bright, fast-paced culture and embrace everything Bubala! If this sounds like a good fit for you please get in touch and visit www.harri.com/Bubala


The Senior Sous Chef is an integral role within the Bubala kitchen, providing vital support to the Head Chef whilst ensuring the standards of the kitchen are being upheld to the wider team. This position demands exceptional skills, including but not limited to people management and as well as excellent knowledge of commercial kitchens. A keen attention to detail, and the ability to thrive in a fast-paced environment is required to succeed in this role. The Senior Sous Chef assists in various kitchen operations, supervises kitchen staff at various levels, and ensures the seamless functioning of our food operation. 

People & Communication
Essential Duties and Responsibilities:

  • Taking a lead in the hiring, training, and managing staff.

  • Reporting any issues with team performance to the Head Chef.

  • Ensuring that the team are well trained on efficient food service standards,

  • Being responsible in conducting team member catch ups. 

  • Responsible for executing staff training plans. 

  • Ensuring  that E.R.I.C (Expression, Resilience, Integrity, Compassion); the company's values are being upheld. 

  • Create and maintain a positive and productive work environment.

KPIs

  • Attending E.R.I.C within the first sixth months of employment and refreshing on an annual basis. 

  • Ensuring new members of the team are competent in their roles. 

  • Leading the team by example in and out of the workplace. 

  • Completing team member catch ups on a three month rotation as a minimum.






Service & Operations
Essential Duties and Responsibilities

  • Support the daily operations of the kitchen; including running key shifts throughout the operational week.

  • Being responsible that the kitchen is ready for service. 

  • Ensuring that any issues with suppliers are solved immediately.

  • Communicate effectively with the kitchen management team any supplier issues. 

  • Ensure that all food products meet high standards of quality whenever they are in the business. 

  • Assisting in any customer requirements as communicated by the Front of House. 

  • Placing daily orders and ensuring that correct par levels are being followed and amended as required. 

  • Support the daily operations of the kitchen including staffing, scheduling, and stock management.

  • Working closely with the Head Chef on launching and communicating new dishes. 

KPIs

  • Effective services are executed day-to-day. 

  • Supporting the Head Chef by covering duties whilst they are on annual leave. 

  • Ensuring waste is minimised and order lists are effectively used. 

  • Leading by example for the kitchen team members.


Quality & Development
Essential Duties and Responsibilities

  • Ensuring food service standards are kept are maintained to a high standard.

  • Actively suggesting new improvements surrounding food service and best ways to optimise 

  • Actively developing new ideas for dessert garnishes on a seasonal basis. 

  • Ensure that all food products that leave the pass meet high standards of quality.

  • Ensuring that you are aware of upcoming menu changes and what is planned over the coming months.

  • Actively participating in rolling out new dishes & ensure the wider team are trained on prep and standards.

KPIs

  • Customer feedback scores performing against targets.

  • Internal feedback audits.

  • Developing dessert garnishes on a seasonal basis. 


Health & Safety
Essential Duties and Responsibilities

  • Reporting any issues regarding maintenance to the Head Chef. 

  • Actively looking at maintenance issues and finding solutions with guidance from the Head Chef. 

  • Ensuring that the kitchen and surrounding storage areas meet all health and safety standards.

  • Ensuring all equipment is in working order and any damaged equipment is replaced.

  • Actively looking at equipment issues and finding solutions with guidance from the Head Chef. 

  • Comply with all applicable health and safety regulations with guidance through Food Alert. 

  • Ensuring all back of house team members are fully trained with required compliance training 


KPIs:

  • Alert 65 scores above 85% 

  • Alert 65 daily checklists completed 

  • Ensuring the kitchen and surrounding areas are kept clean and tidy

  • Food Alert audit food safety score is above 85% (pass) 

  • Food Alert health & safety score is above 85% (pass) 

  • Environmental Health Office score is 5 stars 

  • Pass Food Safety Level 2 - online training 

  • Pass Allergen Training - online training 

  • Pass Health & Safety Level 2 - online training 



A Middle Eastern Feast; Bubala (a Yiddish term of endearment; 'sweetheart', 'darling', 'honey') is all about our vibrant vegetarian cuisine, culture and our passion for hospitality.

Pop-up-turned-permanent success story, Bubala has two restaurants; one in the heart of Spitalfields and the second restaurant in the bustling streets of Soho. We take our inspiration from across the Middle East, with bold and complex flavours, textures and a measure of playfulness. Purely vegetarian (though likely unnoticed!), we adopt a no substitutes attitude, shunning the synthetic and processed and instead championing the best and most exciting veg we can get our hands on.

We are looking for new team members to become a part of our bright, fast-paced culture and embrace everything Bubala! If this sounds like a good fit for you please get in touch and visit www.harri.com/Bubala


The Senior Sous Chef is an integral role within the Bubala kitchen, providing vital support to the Head Chef whilst ensuring the standards of the kitchen are being upheld to the wider team. This position demands exceptional skills, including but not limited to people management and as well as excellent knowledge of commercial kitchens. A keen attention to detail, and the ability to thrive in a fast-paced environment is required to succeed in this role. The Senior Sous Chef assists in various kitchen operations, supervises kitchen staff at various levels, and ensures the seamless functioning of our food operation. 

People & Communication
Essential Duties and Responsibilities:

  • Taking a lead in the hiring, training, and managing staff.

  • Reporting any issues with team performance to the Head Chef.

  • Ensuring that the team are well trained on efficient food service standards,

  • Being responsible in conducting team member catch ups. 

  • Responsible for executing staff training plans. 

  • Ensuring  that E.R.I.C (Expression, Resilience, Integrity, Compassion); the company's values are being upheld. 

  • Create and maintain a positive and productive work environment.

KPIs

  • Attending E.R.I.C within the first sixth months of employment and refreshing on an annual basis. 

  • Ensuring new members of the team are competent in their roles. 

  • Leading the team by example in and out of the workplace. 

  • Completing team member catch ups on a three month rotation as a minimum.






Service & Operations
Essential Duties and Responsibilities

  • Support the daily operations of the kitchen; including running key shifts throughout the operational week.

  • Being responsible that the kitchen is ready for service. 

  • Ensuring that any issues with suppliers are solved immediately.

  • Communicate effectively with the kitchen management team any supplier issues. 

  • Ensure that all food products meet high standards of quality whenever they are in the business. 

  • Assisting in any customer requirements as communicated by the Front of House. 

  • Placing daily orders and ensuring that correct par levels are being followed and amended as required. 

  • Support the daily operations of the kitchen including staffing, scheduling, and stock management.

  • Working closely with the Head Chef on launching and communicating new dishes. 

KPIs

  • Effective services are executed day-to-day. 

  • Supporting the Head Chef by covering duties whilst they are on annual leave. 

  • Ensuring waste is minimised and order lists are effectively used. 

  • Leading by example for the kitchen team members.


Quality & Development
Essential Duties and Responsibilities

  • Ensuring food service standards are kept are maintained to a high standard.

  • Actively suggesting new improvements surrounding food service and best ways to optimise 

  • Actively developing new ideas for dessert garnishes on a seasonal basis. 

  • Ensure that all food products that leave the pass meet high standards of quality.

  • Ensuring that you are aware of upcoming menu changes and what is planned over the coming months.

  • Actively participating in rolling out new dishes & ensure the wider team are trained on prep and standards.

KPIs

  • Customer feedback scores performing against targets.

  • Internal feedback audits.

  • Developing dessert garnishes on a seasonal basis. 


Health & Safety
Essential Duties and Responsibilities

  • Reporting any issues regarding maintenance to the Head Chef. 

  • Actively looking at maintenance issues and finding solutions with guidance from the Head Chef. 

  • Ensuring that the kitchen and surrounding storage areas meet all health and safety standards.

  • Ensuring all equipment is in working order and any damaged equipment is replaced.

  • Actively looking at equipment issues and finding solutions with guidance from the Head Chef. 

  • Comply with all applicable health and safety regulations with guidance through Food Alert. 

  • Ensuring all back of house team members are fully trained with required compliance training 


KPIs:

  • Alert 65 scores above 85% 

  • Alert 65 daily checklists completed 

  • Ensuring the kitchen and surrounding areas are kept clean and tidy

  • Food Alert audit food safety score is above 85% (pass) 

  • Food Alert health & safety score is above 85% (pass) 

  • Environmental Health Office score is 5 stars 

  • Pass Food Safety Level 2 - online training 

  • Pass Allergen Training - online training 

  • Pass Health & Safety Level 2 - online training 




Details
Salary £42000 - £46000 / Year
Plus Bonus
Schedule Full Time
Experience Minimum 2 years of experience
Location 15 Poland St, London W1F 8PR, UK

Skills
Inventory Management
Training Experience
Staff Scheduling
Menu Development
Fast-Paced Experience
Fluent in English
Cleanliness
Food Safety
By applying you confirm you have these skills.

expired job post

15 Poland St, London W1F 8PR, UK