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"One of my mostimportant tasks is to find a passionate, hard working team who want to make their mark in the Bilbao Berria kitchen."

Bilbao Berria interior 2

22.11.2013

Restaurant Bilbao Berria is now recruiting Chef de Parties and Commis chefs.

If interested please send your CV to ash.mair@zoho.com

20.8.2013

THIS POSITION HAS NOW BEEN FILLED

I am looking to recruit a Head Chef to work with me at Londons new Bilbao Berria restaurant opening late November 2013. With 2 existing restaurants in Barcelona our London opening will be the 3rd restaurant in the group with possible expansion in the future.

The operation consists of 2 kitchens, set over 2 floors with an open kitchen on each floor. One floor will be a casual wine bar/dining area offering pintxos and tapas both static and cooked to order. The second dining area will be more of a formal sit down setting offering a full a la carte menu of classic and modern Basque and Spanish dishes, once again, served with fantastic wines from Spain and the Basque country.

The ongoing menu will be built around a charcoal oven and plancha with daily items changing in relation to season and what the best produce available at the time is.

The head chef will work closely with myself to develop menus and will have freedom to implement their own dishes working within the restaurants concept and budgets.

This is a great chance for the successful applicant to have major input into the setup and running of a new kitchen. The position will involve working with me in the initial set up of the restaurant prior to opening. The succsessful applicant will be involved with menu planning and writing, staff recruitment and training along with all facets of organizing a new restaurant kitchen.

You will need to be an established Head Chef with a proven track record and a minimum of 2 years experience in a similar position. Experience with Spanish cuisine and ingredients are essential.

You need to have good command of English (spoken, written, verbal) and be able to work well within a hard working team.

Initial responsibilities include

  • - Menu development and testing
  • - Initial kitchen setup including implementing systems and kitchen equipment requirements
  • - Staff recruitment and training
  • - Writing and implementing staff rosters

Ongoing responsibilities

  • - Overall responsibility for daily operations in the kitchen
  • - Menu Development (in conjunction with executive chef)
  • - Stock control and stock take (control of all food and kitchen cleaning products)
  • - Managing, training and recruiting staff (in conjunction with executive chef)
  • - Writing staff rosters and controlling staff costs (in conjunction with executive chef)
  • - Liaising with purchasing companies for food orders (in conjunction with executive chef)
  • - Upkeep of the high standards expected for all food items
  • - Upkeep of high hygiene and workplace safety standards

Position requirements

  • - GCSEs (or equivalent) including English and Maths Catering Diploma (City & Guilds/BTEC) Health and Safety and Food Hygiene Certificates
  • - Have held a head chef position for 2 years or more
  • - Familiar with Spanish cooking and ingredients
  • - Good command of English (spoken, written, verbal)

In return you will be paid a competitive salary, with 28 days holiday per annum.

You can view our Barcelona restaurants HERE.

If interested please send your CV to ash.mair@zoho.com

31.10.2012

Now after many meetings with designers, architects and kitchen fitters the layout of Bilbao Berria has finally come together. Obviously things will change a little but we are close enough to be in the process of seeking approval for our plans and hopefully the fit out will begin before the end of the year.

As a rough estimate, all the building work should be completed within 3 months so possibly we could be open by the end of March 2013 but we will see. One benefit though, it does give the team and I a decent amount of time to perfect the menu before we open!

Until then here are a few sneak preview CG pictures of the Bilbao Berria restaurant.

Bilbao Berria CG image 1.

Bilbao Berria CG image 2.

Bilbao Berria CG image 3.

Bilbao Berria CG image 4.

All images Copyright 2012 Estudio In

5.8.2012

They say MasterChef will change your life and since my participation in Professional MasterChef last year it certainly has. Over the year I've been offered a number of opportunities, some big, some small, some great and some not so great but still feel so lucky to have so many options.

The hardest part though is to decide on what to do and what not to do. The food industry is tough and competitive and if you start on a new project you really need to get stuck in and work your butt off or you might as well not even bother.

A lot of small projects I've been involved with this year have been great and I'm pretty stoked to have just about finished my first cook book which will be released in November. I have also had another project on the go since the start of the year when I started working with Spanish restaurant group Grupo Bilbao Berria. Upon being offered to help set up a restaurant in central London with Bilbao Berria, it didn't take long to make up my mind so straight away we started looking for a site in Central London.

After months of meetings with real estate agents, landlords, councils, more real estates and lawyers it appears we have secured a site in central London.

Now the hard work begins!

The "site", at the moment is a concrete shell so obviously we have a lot of planning, followed by a big fit out. Hopefully the fit out will be complete quickly but more often than not, large restaurant projects take a while to complete so we are being realistic on timings but at the moment we are hoping to be open by the end of the year.

Bilbao Berria logo

Bilbao Berria London will be set over 2 floors with an open kitchen on each floor. One floor will be a casual dining area offering pintxos and tapas with an open grill area where you can eat as little or as much as you like while enjoying a huge range of Spanish wines by the glass. The second dining area will be more a more formal sit down setting offering a full a la carte menu of classic and modern Basque and Spanish dishes, once again, served with fantastic wines from Spain and the Basque country.

I'm over the moon to be involved with this project and although there is a huge amount of hard work ahead, it really is an exciting time.

Over the coming months I'll be updating the progress of the restaurant and soon will have an opening date so please keep connected.

Bilbao Berria interior 2 Bilbao Berria interior 1 Bilbao Berria interior 3