Sous Chef – Creative Kitchen Lead (Mon–Fri), London

Baxterstorey; Greater London; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

28 days holiday

Birthday off

Maternity leave

Career leave

Wedding leave

Free meals on shift

Training opportunities

Apprenticeships

Pension

Life insurance

Perkbox discounts

Employee assistance

Cycle to work

Job summary

BaxterStorey is seeking a Sous Chef to join our London kitchen, predominantly Monday to Friday, embracing a dynamic, fast-paced environment that values creativity and technical excellence.

You will lead station execution, uphold the highest food-safety standards, collaborate with the head chef on menu development, and mentor junior chefs while delivering outstanding dining experiences for clients across corporate settings.

Qualifications

• Proven experience as a Commis Chef or similar role.
• Knowledge of cooking techniques and cuisines.
• Strong 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 BaxterStorey core values.

Responsibilities

• Prepare and cook dishes according to head chef's recipes and standards, ensuring food safety.
• Oversee station production and keep area stocked and clean per policy.
• Maintain high quality of dishes, focusing on presentation and taste.
• Collaborate with team; coach junior chefs to support development.
• Assist menu development with chef to test new recipes.
• Keep kitchen clean and equipment in good working order.

Skills

Commis Chef

Cooking techniques

Food safety

Fast-paced

Attention to detail

Teamwork

Job description

BaxterStorey is seeking a Sous Chef to join our London kitchen, predominantly Monday to Friday, embracing a dynamic, fast-paced environment that values creativity and technical excellence.

You will lead station execution, uphold the highest food-safety standards, collaborate with the head chef on menu development, and mentor junior chefs while delivering outstanding dining experiences for clients across corporate settings.