Fine Dining Sous Chef - Mon to Fri

• 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.

• 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

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