Fine Dining Junior Sous Chef - Mon-Fri, No Weekend Service

WSH Group; Greater London; On-site; GBP 32,000 - 44,000; Full time

Benefits offered by this job

28 Days holiday including bank/public

Birthday off

3 volunteering days

3 days grandparent leave.

24 weeks enhanced maternity leave.

Secondary careerleave

Wedding/commitment day leave.

Free meals on shift.

Training and development opportunities

Apprenticeships opportunities

Pension and life insurance.

Perkbox discounts

Wellbeing hub.

Employee assistance programme.

Cycle to work scheme.

Job summary

BaxterStorey in City of London is seeking a Fine Dining Junior Sous Chef for a Monday to Friday role with no weekend service. Salary is £38,000 per annum plus paid overtime, with a broad benefits package and opportunities for training and development.

Responsibilities include food preparation, station management, quality control, team collaboration, and menu development under the guidance of the head chef. Candidates with commis chef experience and strong cooking techniques are encouraged to

Qualifications

• Proven experience as a Commis 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.

Responsibilities

• Food Preparation – prepare and cook dishes according to recipes and standards.
• Station Management – oversee your station and keep area stocked and clean.
• Quality Control – maintain high quality, presentation and taste.
• Team Collaboration – communicate with team and coach juniors as needed.
• Menu Development – collaborate with head chef to develop and taste new recipes.

Skills

Commis chef experience

Food safety knowledge

Teamwork

Cooking techniques

Job description

BaxterStorey in City of London is seeking a Fine Dining Junior Sous Chef for a Monday to Friday role with no weekend service. Salary is £38,000 per annum plus paid overtime, with a broad benefits package and opportunities for training and development.

Responsibilities include food preparation, station management, quality control, team collaboration, and menu development under the guidance of the head chef. Candidates with commis chef experience and strong cooking techniques are encouraged to