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

CDP Responsibilities

their section in the Bubala kitchen and ensuring the highest quality of food served in the restaurant. They are a key person in food preparation and service, ensuring that our guests receive dishes as set out per the recipe specification. This role demands a good understanding of commercial kitchen and the ability to collaborate with the rest of the kitchen team to deliver exceptional dining experience.

People & Communication
Essential Duties and Responsibilities

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

• Supporting colleagues when on shift.

• Supporting the kitchen management with supporting new starters in the kitchen. 

• Reporting any issues with team performance to the kitchen management team if comfortable in doing so. 

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 when required to do so.

• Maintaining professional conduct when on shift.

Service & Operations
Essential Duties and Responsibilities

• Support the daily operations of the kitchen by running your section efficiently.

• Being responsible that your own section is ready for service and example for your colleagues.

• Confident in most of the sections in the kitchen. 

• Ensuring that the use of order lists at the end of night are completed and an efficient handover is written for the next chef in that section.

• Assisting in any requirements as communicated by the kitchen manager whilst on shift.

• Maintain a positive and productive work environment.

KPIs

• Effective services are executed day-to-day. 

• Supporting the kitchen management team by running an efficient section. 

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

• Leading by example for the new starters. 

Food Quality & Development
Essential Duties and Responsibilities

• Ensuring prep standards are kept are maintained to a high standard.

• Ensure that all food products from their section meet high standards of quality.

• Ensuring that recipes are being followed as set out in the recipe book.

KPIs

• Customer feedback scores performing against targets. 

• Internal feedback audits. 

Health & Safety
Essential Duties and Responsibilities

• Ensuring all equipment is in working order and any damaged equipment is reported to the kitchen management. 

• Reporting any issues regarding maintenance to the kitchen management team.

• Ensuring that your section and surrounding storage areas meet all health and safety standards.

• Comply with all applicable health and safety regulations with guidance through the kitchen management.

• Keeping your section clean and ‘clean as you go’ practices are being followed.

• Ensuring FIFO practices are being upheld.

KPIs:

• Alert 65 scores above 85% 

• Alert 65 daily checklists completed 

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

• Pass Food Safety Level 2 - online training. 

• Pass Allergen Training - online training.

• Pass Health & Safety - 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

CDP Responsibilities

their section in the Bubala kitchen and ensuring the highest quality of food served in the restaurant. They are a key person in food preparation and service, ensuring that our guests receive dishes as set out per the recipe specification. This role demands a good understanding of commercial kitchen and the ability to collaborate with the rest of the kitchen team to deliver exceptional dining experience.

People & Communication
Essential Duties and Responsibilities

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

• Supporting colleagues when on shift.

• Supporting the kitchen management with supporting new starters in the kitchen. 

• Reporting any issues with team performance to the kitchen management team if comfortable in doing so. 

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 when required to do so.

• Maintaining professional conduct when on shift.

Service & Operations
Essential Duties and Responsibilities

• Support the daily operations of the kitchen by running your section efficiently.

• Being responsible that your own section is ready for service and example for your colleagues.

• Confident in most of the sections in the kitchen. 

• Ensuring that the use of order lists at the end of night are completed and an efficient handover is written for the next chef in that section.

• Assisting in any requirements as communicated by the kitchen manager whilst on shift.

• Maintain a positive and productive work environment.

KPIs

• Effective services are executed day-to-day. 

• Supporting the kitchen management team by running an efficient section. 

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

• Leading by example for the new starters. 

Food Quality & Development
Essential Duties and Responsibilities

• Ensuring prep standards are kept are maintained to a high standard.

• Ensure that all food products from their section meet high standards of quality.

• Ensuring that recipes are being followed as set out in the recipe book.

KPIs

• Customer feedback scores performing against targets. 

• Internal feedback audits. 

Health & Safety
Essential Duties and Responsibilities

• Ensuring all equipment is in working order and any damaged equipment is reported to the kitchen management. 

• Reporting any issues regarding maintenance to the kitchen management team.

• Ensuring that your section and surrounding storage areas meet all health and safety standards.

• Comply with all applicable health and safety regulations with guidance through the kitchen management.

• Keeping your section clean and ‘clean as you go’ practices are being followed.

• Ensuring FIFO practices are being upheld.

KPIs:

• Alert 65 scores above 85% 

• Alert 65 daily checklists completed 

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

• Pass Food Safety Level 2 - online training. 

• Pass Allergen Training - online training.

• Pass Health & Safety - online training.