Sous Chef - Commissary

• Assist the Head Chef in managing kitchen operations, ensuring high-quality food production and presentation.


• Develop and implement new menu ideas and recipes to enhance the dining experience.


• Supervise and train junior kitchen staff, providing guidance on cooking techniques and safety procedures.


• Maintain inventory of ingredients, supplies, and equipment, ensuring minimal waste and optimal utilization.


• Collaborate with other departments, such as front-of-house and housekeeping, to ensure seamless service delivery.


• Monitor and control food costs, staying within budget while maintaining exceptional quality standards.

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