Sous Chef

Responsible for the day-to-day management and operation of the kitchen.
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.
Menu Development – collaborate with business culinary team to develop and taste new recipes, working on 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.
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 BaxterStorey core values

Employment type
Full-time

Work arrangement
No