Sous Chef - Mon to Fri - Southend on Sea

- 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 BaxterStorey core values