Sous chef

Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet.
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Ensure strict adherence to recipes, portion controls, and immaculate presentation.
Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks.
Foster a positive, collaborative, and high-performance kitchen environment.
Guest-Centric Service: Coordinate special dietary requirements and allergies.
Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.
Public Health & Compliance: Maintain flawless sanitation standards.
Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).
Financial & ...