BAO are looking for an enthusiastic Commis Chef, to join the team at their popular Fitzrovia restaurant.

BAO serves innovative Asian dishes in an informal, fast-paced setting. It specialises in ‘Xiao chi’ small snacks and ‘bao’ steamed milk buns, each individually made to a secret recipe the Trio have spent years developing. The menus feature “Xiao Chi” – small eats – and a selection of sharing dishes.

When you join the BAO family as a Commis Chef, we will offer you:

• Up to £8.50 per hour
• A personalised learning and development plan to develop your skills and knowledge.
• Career progression within a fast-growing, critically-acclaimed restaurant group.
• 50% Off dining across JKS Restaurants
• A supportive, people-focused culture
• 28 Days’ holiday per year
• Discounted gym membership
• Employee referral bonus
• Employee of the Month and Long Service awards.
• Childcare voucher scheme
• Free meals on duty
• Great staff parties

What you’ll learn:
• You’ll receive a personalised development plan including a clear progression route. We value internal growth and see this an important aspect;
• We encourage staff to participate in BAO’s field trips, learning and interacting with our suppliers;
• We occasionally have Sake, Wine and Beer Tastings and talks which we encourage kitchen members to join;
• Staff swaps, organised chef swaps so you can experience another restaurant in the group.

The successful candidate will be responsible for preparing mise en place for the Chefs de Partie and assisting them in producing outstanding and creative dishes, using fresh local ingredients and innovative recipes to wow our guests.

If you are an enthusiastic team player who is passionate about food and hospitality, have excellent attention to detail, and a willingness to learn and develop with us. Then we want to hear from you. Good knowledge of or experience in Asian cuisine and culture is a bonus!

“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)