Sous Chef

Key ResponsibilitiesKitchen Leadership: Supervise line cooks, coordinate food prep, and run service flow.Staff Management: Train junior kitchen team members, help set work schedules, and lead by example.Quality & Safety Control: Enforce food safety and hygiene rules, check plate presentation, and monitor temperatures.Inventory & Ordering: Track stock levels, manage food supplies, and work with vendors.Operations: Take charge when the Executive Chef is absent

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