Junior Sous Chef

Job Description

Junior Sous Chef (for any candidate looking to be put on a development plan into Sous Chef)

Chef Eran Tibi\’s restaurants, Bala Baya and Kapara, showcase his unique take on modern Eastern Mediterranean cuisine, influenced by his parents\’ mixed heritage of Syrian and Tunisian roots, as well as his classical training at Le Cordon Bleu. Bala Baya, which is featured in the Michelin Guide, offers a vibrant fusion of Mediterranean flavours reimagined through contemporary techniques. His more recent venture, Kapara, takes a playful yet refined approach to Mediterranean dining, with a strong emphasis on grilled meats and seasonal ingredients. Both establishments reflect Tibi\’s commitment to blending tradition with innovation, celebrating the rich diversity of the Mediterranean while pushing culinary boundaries.

Join Chef Eran Tibi\’s dynamic team at Kapara as a Junior Sous Chef, and help shape the future of modern Eastern Mediterranean cuisine where bold tradition meets innovative flair.

Your Responsibilities

• Responsibility of working all sections of kitchen including cold, larder, fish, sauce, meat and pass
• Assisting Head Chef and Sous Chef to lead kitchen and team
• Full engagement and involvement in back office operations
• All aspects of health & safety

To be considered you must have:

• Currently be at Junior Sous Chef level within a restaurant or high-quality dining venue with a good understanding of health and safety
• Have a great team work ethic
• Be able to commit to 48 hours per week
• Flexible to work any 5 days out of the 7 days within a week
• Have real passion to deliver an excellent experience

Salary / Benefits

• Company pension scheme
• Staff parties
• Profitable bonus
• Fortnightly pay
• 28 days holiday
• Working for an amazing inclusive company
• Progression into management based on performance

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