Sous Chef

Mustmaintainthe organization,purchasingandreceiving ofall food items in the storeroom and the wall in and freezer storage of the hotel.

Maintain proper inventory and product rotation and ordering to minimize product waste

Oversee and create cyclical menus for the Employee cafeteria and be able to train and manage cafeteria staff on the implementation of the cafeteria menus.

Maintainhigh standardsof hygiene, cleanliness, and safety in compliance with health regulations.

Train, mentor, and develop culinary team members to promote skill growth and career progression.

Ensure consistency in food quality and service across all outlets.

Oversee production control andmonitoradherence to recipes andportionstandards.

Participate in the recruitment, scheduling, and performance management of culinary staff.

Collaborate with other...