Chef de Partie
Are you a talented Chef de Partie eager to join one of the most exciting new and growing restaurant concepts in London?
BAO opened its doors in early 2015 in Soho. Since then we have gone on to receive glowing reviews - five stars form AA Gill (Sunday Times), 9.5/10 from Lisa Markwell (The Independent) - and become one of the most talked about restaurants in London.
BAO recently opened its second restaurant in Fitzrovia to equally positive critic and public reviews, which features a new, exciting and expanded menu.
We serve creative Asian food in a casual, fast-paced and informal setting. We place an emphasis on ingredients and techniques, making everything from scratch, from steaming our own bread daily to infusing oils and fermenting local produce. Our ingredients are focused on quality and showcase producers not only in UK but also in Taiwan.
We are seeking full time Chefs de Partie for both our Soho and Fitzrovia restaurants who are willing to learn and develop with us. Previous experience in / knowledge of Asian cuisine is beneficial but not essential, however you should be an experienced Chef de Partie (or Commis/Demi ready for a step up), have excellent attention to detail, be passionate about food and hospitality and - most importantly - be an enthusiastic team player.
You will be responsible for producing outstanding and creative dishes, using fresh local ingredients and innovative and exceptionally-developed recipes that wow our guests.
In return, we will offer you:
- Up to £9.50 per hour, dependent on experience;
- Sundays off;
- Company benefits, including 50% off dining across JKS Restaurants, discounted gym membership, etc.;
- An excellent and supportive working environment;
- Career development opportunities within an exciting, dynamic and growing restaurant group.
A snapshot of what you will be a part of:
Bao Soho was featured in Richard Vines’s ’30 Best Restaurants in London’, chosen by top chefs, alongside restaurants such as Clove Club, Barrafina and Lyle’s.
“I don’t know of any other single mouthful that potentially delivers a hit of such intense, pit-of-the-stomach, synapse-electrifying pleasure as the steamed bun”, AA Gill, Sunday Times (5 out of 5)
“If Michelin got off its starched-tablecloth a*** and got modern, Bao would be a shoo-in”, Lisa Markwell, The Independent (9.5 out of 10)
“Arrive hungry; leave happy. But be warned: as Bao is small and doesn’t take bookings, we predict Momofuku-style buzz. And queues”, Timeout (5 out of 5)
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