Sous Chef

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


• Develop and implement new recipes and menu ideas to enhance culinary offerings.


• Supervise kitchen staff and ensure high-quality food preparation and presentation.


• Conduct regular inspections of kitchen operations to maintain high standards of quality and hygiene.


• Collaborate with other departments to ensure seamless service delivery.


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

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