Le Bab

Job Description - Chef Start date: ASAP Salary: 32k -36k p/a Experience: 2+ years of kitchen management Job type: Full Time Company description Le Bab is the original modern Kebab restaurant. Since we opened in 2015 in Soho we have been serving refined, seasonal kebabs and serving plates. We work from traditional kebab styles, incorporating classical fine dining techniques and global gastronomic influences. Our kebabs are made from free range British meat and top seasonal produce. We serve them together with modern mezze, curated wines, craft beer and cocktails. Job Description Our kitchen teams are tight-knit, hard-working units. We insist on a positive, supporting and ambitious attitude from our staff. We believe this creates great working environments where people can thrive and our product excels. Our junior kitchen staff are expected to contribute in all aspects of day-to-day prep and/or service and manage the workloads of their own sections (with guidance). You will be working in a busy kitchen, providing high quality food to order in large volumes. Everything we serve, we make in-house from scratch - including bread, sauces and all our kebabs. We encourage independence and provide extensive on the job training which allows driven and committed individuals to progress far in our company. There are also opportunities to participate in apprenticeships schemes while working for Le Bab. Reliability and professionalism are a must amongst our team members. Le Bab is a demanding but deeply rewarding and enjoyable place to work! As Sous Chef you will be in charge of our kitchen operations many days of the week. Final responsibility for food production, smooth running of service and management of the kitchen brigade will fall to you. Candidates should therefore have extensive experience (2+ years) of leading kitchen teams as Sous or Head Chef, ideally in kebab-focussed restaurants. Job responsibilities All Staff -Upholding our values and promoting our culture -Working with the highest standards of hygiene and cleanliness at all times -Tidying and organizing the working environment -Following recipes and instructions accurately -Complying with all H&S regulations regarding food safety, personal safety, operational safety and fire safety. -Being a great colleague! Sous Chef Leading service -Ensuring all sections are setup for service -Guiding checks and timings -Liaising with FOH -Troubleshooting -Delivering consistency and excellence of food Stock management -Ordering -Rotating stock -Liaising with suppliers -Supervising prep kitchen deliveries -Controlling wastage Supervising MEP and prep production -Ensuring all sections achieve prep requirements -Checking prep standards and recipe adherence -Forecasting prep requirements -Producing high quality MEP for pass section -Teaching junior chefs new skills H+S -Ensuring all staff comply with food safety, personal safety, operational safety and fire safety requirements. -Overseeing excellent standards of hygiene and cleanliness at all times Admin and maintenance -Ensuring adherence to and completion of checklists -Communicating issues with relevant colleagues/departments -Promoting high standards of organization -Maintaining or fixing equipment -Problem solving Kitchen conduct -Promoting good practices -Supporting pass chef in kitchen operations -Providing guidance and supervision to junior chefs -Ensuring organization of kitchen environment -Completing checklists diligently Job Type: Full-time Pay: £32,000.00-£36,000.00 per year Additional pay: Performance bonus Tips Schedule: 10 hour shift 12 hour shift Day shift Weekend availability Ability to commute/relocate: Spitalfields: reliably commute or plan to relocate before starting work (preferred) Experience: Chef: 2 years (required) Work authorisation: United Kingdom (required) Work Location: In person Reference ID: Sous