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

 

People & Communication
Essential Duties and Responsibilities

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

• Supporting the training and supervising staff on duty.

• Supporting the kitchen management in staff training plans. 

• Reporting any issues with team performance to the kitchen management team.

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 throughout shifts even when they are not the most senior chef in the kitchen. 

Service & Operations
Essential Duties and Responsibilities

• Support the daily operations of the kitchen; including running specific shifts when required throughout the operational week.

• Be confident in all sections of the kitchen. 

• Being responsible that their own section is ready for service and setting an example for their colleagues. 

• 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.

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

• Maintain a positive and productive work environment

KPIs

• Effective services are executed day-to-day. 

• Supporting the kitchen management team by leading shifts as required. 

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

• Leading by example for the junior team members by effectively communicating with Front of House team members as well as kitchen management.

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.

• Actively support the kitchen management in developing new ideas for pickles and ferments. 

KPIs

• Customer feedback scores performing against targets.

• Internal feedback audits. 

• New pickles & ferments.   

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 Food Alert. 

• 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 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

 

People & Communication
Essential Duties and Responsibilities

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

• Supporting the training and supervising staff on duty.

• Supporting the kitchen management in staff training plans. 

• Reporting any issues with team performance to the kitchen management team.

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 throughout shifts even when they are not the most senior chef in the kitchen. 

Service & Operations
Essential Duties and Responsibilities

• Support the daily operations of the kitchen; including running specific shifts when required throughout the operational week.

• Be confident in all sections of the kitchen. 

• Being responsible that their own section is ready for service and setting an example for their colleagues. 

• 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.

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

• Maintain a positive and productive work environment

KPIs

• Effective services are executed day-to-day. 

• Supporting the kitchen management team by leading shifts as required. 

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

• Leading by example for the junior team members by effectively communicating with Front of House team members as well as kitchen management.

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.

• Actively support the kitchen management in developing new ideas for pickles and ferments. 

KPIs

• Customer feedback scores performing against targets.

• Internal feedback audits. 

• New pickles & ferments.   

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 Food Alert. 

• 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 Level 2 - online training