Fine Dining Sous Chef - Mon to Fri at BaxterStorey Ireland Ltd

London, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

13 Aug, 26

Salary

45000.0

Posted On

15 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Fine Dining, Menu Development, Team Leadership, Food Safety, Station Management, Quality Control, Coaching, Kitchen Organization, Culinary Techniques, Hospitality Management, Retail Catering, Sanitation Practices

Industry

Food and Beverage Services

Description

Company Description Title: Fine Dining Sous Chef - Mon to Fri Location: London Salary: £42,000 to £45,000 per annum plus paid overtime At Genuine Dining we offer an exceptional culinary playground where your creativity can flourish, your talents can shine and we wholeheartedly believe in nourishing talent and empowering our chefs to continuously evolve, refine their craft and create a development partnership together to ensure professional growth opportunities. The business is relocating to a brand-new, state-of-the-art building in the City, and this role will play a key part in shaping the food offer from the start. Featuring two coffee bars, juice bar, large retail restaurant space, terraces and fine dining meeting rooms the ideal candidate will have experience in retail and hospitality and will be a fundamental part of creating menus ready for the opening. We’re looking for a chef who enjoys leading a team, takes real pride in standards, and wants the freedom to create food people genuinely enjoy eating at work. Benefits: 28 Days holiday including bank holidays Plus your birthday off 3 volunteering days 3 days grandparent leave. 24 week’s enhanced maternity leave. Secondary career leave Wedding/commitment day leave. Free meals on shift. Bespoke training and development opportunities Apprenticeships opportunities for all experience levels Pension and life insurance. Discounts available from Perkbox app, from high street shops to holidays & cinema. Wellbeing hub. Access to employee assistance programme. Cycle to work scheme. Job Description Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all time. Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures. Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times. Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development. Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation. Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order. Qualifications Proven experience working as a Sous Chef or similar role. Knowledge of various cooking techniques and cuisines. Strong understanding of food safety and sanitation practices. Ability to work in a fast-paced, high-pressure environment. Excellent attention to detail and organisational skills. Strong communication and teamwork abilities Works according to the Genuine Dining core values Additional Information Why Join Genuine Dining? Monday to Friday, daytime hours (paid overtime when needed) A chance to lead a high-profile flagship City contract The opportunity to help shape the food offer in a brand-new building A supportive company that values good food and good people If you’re an experienced chef looking for a senior role with real responsibility – and a better work-life balance – we’d like to hear from you. INDVIP Salary: Up to £45,000

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Responsibilities

Oversee the production of high-quality dishes and manage kitchen stations while adhering to strict food safety standards. Collaborate with the Head Chef to develop new menus and coach junior chefs to support their professional growth.