The Kitchen Sous Chef is responsible for overseeing the food production process, ensuring the timely delivery of high-quality products. He/she researches product enhancements, interacts with suppliers, trains kitchen staff, and potentially supervises multiple cooks or assistants.

RESPONSIBILITIES

• Coordinate, organize, and oversee meal production to exceed customer expectations. Ensure dishes meet quality, presentation, and timeliness standards, taking immediate actions to prevent unsatisfactory outcomes.
• Provide operational support by executing various routine tasks within established systems. Liaise with suppliers, receive goods, check expiry dates, verify specifications, ensure proper storage, conduct monthly inventories, and sign acknowledgment receipts as needed.
• Monitor production and set par levels to maintain acceptable wastage and variance levels.
• Follow the organization’s HS&E policies, procedures, and mandatory instruction...