Sous Chef

Supports the Head Chef in overseeing daily kitchen operations and ensuring high standards of food quality, consistency, and presentation across assigned venues. The Sous Chef acts as second-in-command, ensuring operational excellence and contributing to the overall success and reputation of the culinary program.

• Operational Excellence: Assists in managing daily kitchen operations, ensuring smooth workflow and adherence to recipes, portion sizes, and presentation standards; oversees mise en place, service, and production to maintain consistent quality across all kitchen sections.
• Menu Execution and Quality Control: Implements menus developed by the Head Chef while ensuring that all dishes meet established taste, freshness, and presentation standards. Conducts regular tastings and monitors kitchen performance to uphold brand quality and guest satisfaction.
• Leadership and Team Supervision:...