Sous Chef - Pastry

• Assist the Head Chef in planning and preparing menus for special events and functions.


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


• Supervise and train junior kitchen staff members to ensure high-quality food production.


• Conduct regular quality checks on food preparation and presentation to maintain consistency.


• Collaborate with other departments to ensure seamless service delivery.


• Maintain a clean and organized kitchen environment, adhering to health and safety standards.

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